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Nutrition Facts
Serving Size 273 g
(Approx. 8 Servings)
Amount Per Serving
Calories 490 Calories From Fat 180
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 460 mg 19%
Total Carbohydrate 56 g 19%
Dietary Fiber 3 g 12%
Sugars 7 g
Protein 19 g
Vitamin A 15% • Iron 15%
Vitamin C 0% • Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pasta Vesuvio with Il Forteto Boschetto Tartufo

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 package (17.6 oz) Central Market Pasta Vesuvio, cooked according to package directions
3 Tbsp butter
5 Tsp all purpose flour
3 cup(s) H-E-B Select Ingredients Whole Milk
1 cup(s) heavy cream
4 Oz Il Forteto Boschetto Tartufo, grated
1/2 cup(s) Grana Padano cheese, grated
1 Tbsp butter, melted
1 cup(s) bread crumbs
1 garlic, peeled
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Instructions

1
Preheat oven to 375˚F.
2
Drain cooked pasta and set aside.
3
Set a large sauce pot over medium-high heat. Add butter and melt, when it stops foaming add flour and vigorously whisk into the butter. Cook until your roux looks like wet sand.
4
Then add milk and cream. Continue stirring until sauce thickens, between 5-10 minutes.
5
Next add in half of grated Il Forteto Pecorino Re Nero and all of the Grana Padano cheese. Stir until is melted.
6
Incorporate additional tablespoon of melted butter and combine it with the bread crumbs. Mix until crumbs are coated well.
7
Prepare baking dish by rubbing the clove of garlic over sides and bottom of pan, then spray with nonstick spray.
8
Combine both sauce and pasta together in baking dish. Top with remaining cheese and breadcrumbs.
9
Bake for 30 minutes or until sauce begins to bubble up the sides.

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