The recipe is from the Stephanie Cooks blog, and all pictures are my own, from the first time I made it (and I made it again tonight!). All notes in parenthesis were added by me.
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| All the ingredients |
Source: Stephanie Cooks Original!
Ingredients:
2 cups of uncooked penne pasta
1 to 1.5 cup of chicken stock (or stock of your choice)
1 packet of Lipton's Onion Soup mix
1 shallot, finely diced
2 cloves of garlic, smashed
1/2 cup of marsala wine (wine is optional)
4 tablespoons of light cream
1 tablespoon of flour
1/4 cup of shredded mozzarella cheese (or more if you desire!)
1 tablespoon of EVOO
Directions
1- Cook pasta according to directions, set aside and keep warm.
2- In a saucepan, heat the EVOO. Add the scallions and garlic, stir continually until soft and fragrant.
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| Sauteed shallot and garlic. |
3- Add the marsala wine, scraping the bottom of the pan to remove any stuck on pieces of onion. (Note: I did not use wine, instead I just increased the amount of vegetable broth)
4- Add the stock and soup mix packets, allow to cook on low for about 20 minutes.
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| Sauce simmering |
5- Stir in flour, whisking continually until well incorporated and thickened.
6- Add the light cream, mix well.
7- Add the pasta to the sauce, stir well.
8- Pour into an oven safe dish. Top with the mozzarella cheese.
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| Extra cheesy! |
9- Set it under the broiler until the cheese gets a little crispy.
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| Crispy cheese! |
And enjoy!!
