Serves: 4
Total Calories: 512

8 ounces (2 1/2 cups) uncooked mostaccioli or penne (tube-shaped pasta)
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
dash nutmeg
1 1/4 cups half and half
2 ounces (1/2 cup) shredded fontina cheese
2 ounces (1/2 cup) shredded Swiss cheese
2 ounces (1/2 cup) shredded fresh Parmesan cheese
2 tablespoons dry white wine
2 Italian plum tomatoes, thinly sliced
1 teaspoon olive or vegetable oil
2 tablespoons , sliced green onions

1. Heat oven to 350°F. Spray 1 1/2-quart casserole with nonstick cooking spray. Cook mostaccioli to desired doneness as directed on package. Drain.

2. Meanwhile, melt margarine in large saucepan over medium heat. Stir in flour, salt, pepper and nutmeg cook and stir until bubbly. Gradually add half-and-half, stirring constantly. Cook until mixture boils and thickens, stirring frequently. Remove from heat. Stir in fontina, Swiss and Parmesan cheeses until melted. (Cheeses will be stringy.) Stir in wine.

3. Add mostaccioli to cheese sauce stir gently to coat. Pour into sprayed dish. Arrange sliced tomatoes around outside edge of dish. Brush tomatoes with oil sprinkle with onions.

4. Bake at 350°F. for 20 to 25 minutes or until edges are bubbly and mixture is thoroughly heated.

Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 570 * Calories from Fat: 260 * % Daily Value: Total Fat: 29 g 45% * Saturated Fat: 15 g 75% * Cholesterol: 70 mg 23% * Sodium: 650 mg 27% * Total Carbohydrate: 51 g 17% * Dietary Fiber: 2 g 8% * Sugars: 6 g * Protein: 24 g * Vitamin A: 20% * Vitamin C: 6% * Calcium: 50% * Iron: 15% * Dietary Exchanges: 3 1/2 Starch, 2 High-Fat Meat, 2 Fat or 3 1/2 Carbohydrate, 2 High-Fat Meat, 2 Fat

Nutritional Facts:

Serves: 4
Total Calories: 512
Calories from Fat: 234

More Recipes from the Cook'n with Pillsbury Cookbook:
Asparagus Risotto
Asparagus Stir-Fry
Black Bean Enchiladas
Cheese and Veggie Wraps
Cheesy Rice Casserole
Chunky Marinara Sauce
Coconut Curried Vegetables with Rice
Colorful Vegetable Stroganoff
Cook's Note: Asparagus
Cook's Note: Tofu
Creamy Mushroom Lasagna with Fresh Tomatoes
Curried Tofu Salad Sandwiches
Eggs Foo Yong
Fettuccine Alfredo
Five-Spice Mushroom and Broccoli Stir-Fry
Fresh Tomato Basil Sauce over Pasta
Garden Vegetable Quesadillas
Grown-Up Mac and Cheese
Hearty Grain Burgers
Hummus Sandwiches
Jerked Tofu and Vegetable Packets
Lentil Rice Loaf
Linguine With Red Pepper Pesto
Linguine with Roasted Vegetables
Low-Fat Alfredo Sauce over Fettuccine
Mediterranean Pasta Torte
Mexican Rice and Veggie Skillet
New Potato, Pasta and Vegetable Stir-Fry
Penne Provencal
Pesto
Polenta Wedges with Spaghetti Sauce
Portobello Muffuletta Sandwiches
Potatoes Curry
Powerful Peanut Butter Sandwiches
Quesadillas
Ravioli with Salsa-Black Bean Sauce
Roasted Vegetable Sandwiches with Spicy Green Chile dressing
Spicy Bean Burgers
Spicy Corn and Zucchini with Ramen Noodles
Spinach Gnocchi
Spinach Lasagna
Spinach Potato Loaf
Spinach and Tofu Manicotti
Thai Tofu and Vegetables in Peanut Sauce
Tofu Piccata
Vegetable and Bean Polenta Pie
Vegetable-Filled Manicotti
Vegetarian Fajitas
Vegetarian Fried Rice
Veggie Kabobs with Cumin-Scented Couscous