Baked Pasta Bianca with Cream & Five Cheeses (GF)

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

Inspired by 'On Top of Spaghetti', make deliciously gluten free.

Prep Time:

30 Minutes

Cook Time:

Yield

4 Entrees

Ingredients

21/2 C. Heavy cream

1 C. Chicken stock

1/2 C. Gorgonzola cheese, crumbled

1/2 C. Parmigiano-Reggiano, grated

1/2 C. Pecorino Romano, grated

2 T. Mascarpone

1/2 C. Mozzarella, chopped

1/2 t. Salt

1 # Gluten free penne

Preparation

Preheat oven to 500 degrees. Bring a large pot of water to a boil.

Combine the cream 1/2 C. chicken stock and all of the cheeses in a large mixing bowl. Taste and adjust salt if necessary.

Heavily salt the boiling water and add the pasta. Cook for 10 minutes until al dente (note: it will continue to cook in the oven, and gluten free pasta takes longer to cook) Drain the pasta and add to the mixing bowl, mixing thoroughly. If the mixture seems too thick, add more chicken stock until the pasta moves freely and is surrounded by liquid.

Transfer to large, shallow baking dish and bake until pasta is bubbly and browned. 8 - 12 minutes.