1 hr 20 mins
Knowing I love asparagus, my friend Pat recently made this very unusual pasta dish for my birthday. It was amazing!! The flavors of the cheese, nutmeg and asparagus blended so nicely and were enhanced by the crispy crust. It was served with a spinach and strawberry salad and frozen lemon pie...all of my favorites and a perfect combination! Pat made this ahead and reheated it in the microwave to just warm before serving. The freezing instructions from the cookbook authors are included. It is from the Joy of Pasta by Joe Famularo and Louise Imperiale.
My Private Note
10 inch ...
Units: US | Metric
- 2 tablespoons butter
- 1 cup butter
- 1 cup shallot, finely chopped
- 1 cup penne, cooked al dente
- 1 cup ricotta cheese
- 1 cup Fontina cheese, coarsely grated
- 1/4 cup parmesan cheese, freshly grated
- 2 eggs, lightly beaten
- 1 tablespoon Italian parsley, finely chopped
- 1/4 teaspoon nutmeg, freshly grated
- fresh ground black pepper
- 18 asparagus spears, fresh (not canned)
- 15 sheets phyllo pastry, thawed if frozen
- 1Preheat the oven to 350°F.
- 2In a small saucepan, melt 2 Tablespoons of butter, add the shallots and saute briefly, about 2 minutes. Remove from heat.
- 3In a bowl, add the penne, shallots, ricotta, fontina, parmesan, eggs, parsley, nutmeg, salt and pepper. Combine well.
- 4In a small saucepan, melt the remaining butter over very low heat. Keep warm.
- 5On a large work surface, place 1 phyllo sheet, short-end close to you, and brush with the melted butter.
- 6Keep remaining phyllo sheets covered with a damp towel while you work.
- 7Top phyllo sheet with another sheet, brushing with melted butter. Continue until you have layered 5 sheets of phyllo.
- 8Spoon 1/3 of the pasta mixture along the short end of the layered phyllo closest to you, leaving a 1/2 inch border on all sides.
- 9Top pasta with 6 asparagus spears.
- 10Very carefully roll the end of the phyllo closest to you away from you, encasing the penne and asparagus.
- 11Fold in each edge, lengthwise, and continue to roll jellyroll fashion, brushing with a little more butter to make it stick together.
- 12The pasta roll will be about 10 inches long and about 3 inches wide.
- 13Repeat this procedure with the remaining phyllo and filling until you have 3 phyllo rolls.
- 14Place the phyllo rolls seam-side down on a greased or parchment lined baking sheet.
- 15With a sharp knife, make slight scores, on the diagonal, into each roll - as you would bread. Be careful not to cut too deep or you will have the mixture coming out and it will not look pretty.
- 16Bake for 35-40 minutes or until very golden.
- 17Let sit 15-20 minutes before serving.
- 18Penne wrapped in phyllo freezes beautifully for up to 2 months. If frozen, place into a 325F oven for 50 minutes.
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Nutritional Facts for Penne Wrapped in Phyllo
Serving Size: 1 (194 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 723.3
- Calories from Fat 465
- Total Fat 51.6 g
- Saturated Fat 30.7 g
- Cholesterol 207.4 mg
- Sodium 750.4 mg
- Total Carbohydrate 47.1 g
- Dietary Fiber 3.7 g
- Sugars 1.2 g
- Protein 19.7 g