Ingredients
Yield: 4-6 servings (dinner) | 6-8 servings (side dish)
Total Time: 30 minutes
For the topping:
½ cup Panko breadcrumbs
¼ cup grated Parmesan cheese
½ tsp dried oregano
¼ tsp table salt
1/8 tsp freshly ground black pepper
For the pasta:
4 oz Italian fontina cheese, shredded (about 1 cup)
3 oz Gorgonzola cheese, crumbled (about ¾ cup)
1 oz Pecorino Romano cheese, grated (about ½ cup)
½ oz Parmesan cheese, grated (about ¼ cup)
1 lb dry pasta shapes
2 tsp unsalted butter
2 tsp all-purpose flour
1 ½ cups heavy cream or half-and-half
¼ tsp table salt
¼ tsp ground black pepper
Preparation
