Ingredients: |
Ingredients: 2 T butter, softened
2/3 cup Panko
1 T snipped fresh thyme
12 oz dried penne pasta (3-1/2 cups)
3 T butter
2 c peeled and chopped tart Apple
1/2 c or 1 med. sweet onion
3 T all-purpose flour
1/2 tsp. Salt
1/4 tsp. Black pepper
2 c whole milk
1/2 c Apple cider
6 oz cream cheese, softened and cut up
1-1/2 c shredded white cheddar (6 oz)
Thinly sliced Apple slices (optional)
Fresh thyme sprigs (optional)
|
Directions: |
Directions:1. Preheat oven to 350ºF. Grease the bottom and sides of springform pan with 1 T butter. Sprinkle sides of pan with 1/3 cup of Panko to coat; set aside. Melt remaining 1T butter. Stir with the remaining Panko and 1 tsp. Snipped thyme and set aside for topping.
2. Cook pasta according to package directions, except cook for 2 min. less than the suggested time; drain. Set aside.
3. Meanwhile, in a large saucepan heat the 3 T butter over medium heat until melted. Add the 2 cups chopped apples and the onion; cook for 5 to 8 min. or until tender, stirring frequently. Stir in flour, salt, and pepper; cook and stir for 2 minutes. Gradually stir in milk and apple cider. Cook and stir until thickened and bubbly. Reduce to low. Add cream cheese, cheddar and the remaining thyme, cook and stir until cheeses are melted.
4. Add cheese mixture to cooked pasta in large bowl and mix well. Pour into springform pan. Top with apple slices and top with Panko mixture.
5. Bake for 40 min., let cool for about 20 min. Using a sharp knife loosen pie from sides of pan and then remove sides of pan.
Per wedge - 469 calories
|
This recipe for Apple and Cheddar Penne Pie is from