Ingredients:
-
1 lb (0.5 kg) penne pasta;
- 2 hard boil eggs;
- 3 spicy Italian sausages, about
- 3/4 lb (375 g);
- 1 teaspoon minced garlic;
- 2 teaspoons butter;
- 2 pieces bread;
- Make about 1/2 cup garlic bread crumb;
- 3/4 cup (180 ml) fat-free half and half;
- 1 cup Jarlsburg cheese cubes;
- 1 cup Fontina cheese cubes;
- 1/4 cup finely grated Parmigiano-Reggiano cheese;
- Sea salt.
Recipe:
Serving for 4
- Place eggs in cold water in a soup pot;
- Heat up water with a pasta linear;
- Add 1 teaspoon sea salt;
- Add penne pasta when water comes to a boil;
- Cook them until al dente (about 20 minutes) and drain;
- Take out eggs when become hard boiled;
- Place in ice cold water for easy peeling;
- Take sausage meat out of the casing;
- Cook in a sauce pan until the meat break apart and change color;
- Set aside;
- Pre-heated oven to 400˚F (200˚C);
- Toast bread with minced garlic and butter;
- Put in food processor to make into crumb;
- Grease the bottom of a deep dish baking pan;
- Layer with cooked pasta and sausage;
- Add half and half in a sauce pan over medium heat;
- When half and half gets hot, melt Jarlsburg and Fontina cheeses;
- Stir to make sure not to burn the cheeses;
- Add chopped hard boil eggs;
- Pour cheese mix on pasta and top with bread crumb;
- Put in the oven for 20 minutes;
- Springle Parmigiano-Reggiano cheese on top;
- Lower to 325˚F (160˚C) for 5 minutes;
- Turn to the broiler for 2 minutes, keep an eye on it to avoid burning;
- It will form a crush and serve hot.