Baked Two-Cheese Penne With Roasted Red Pepper Sauce

• Cooking spray
• 1 cup uncooked whole-wheat penne
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups 1% low-fat milk
• 1 ounce smoked Gouda, shredded (about 1/4 cup)
• 2 ounces fontina cheese, shredded (about 1/2 cup)
• 1/4 cup panko (Japanese breadcrumbs)
• 1/2 cup roasted red bell pepper
• 1 tablespoon plain low-fat Greek yogurt

1. Heat oven to 350u0b0. Coat an 8-inch square baking dish with cooking spray; set aside.
2. Bring a large pot of water to a boil over high heat; add pasta, and cook 7 minutes or until al dente. Drain and set aside.
3. Reduce heat to medium, and add olive oil to pan. Add flour, salt, and pepper; cook 12 minutes until flour begin to brown. Stir in milk, 1/2 cup at a time, whisking well to ensure a smooth sauce. Stir in cheeses; whisk until completely melted. Stir in cooked pasta. Transfer mixture to prepared baking dish.
4. Top pasta mixture with panko; bake at 350u0b0 for 20 minutes or until top begins to brown and cheese is bubbly.
5. While pasta mixture bakes, place roasted bell pepper and yogurt in a blender or food processor; process until smooth. Cut baked pasta evenly into 4 pieces, and place on 4 serving dishes; drizzle each serving with roasted red pepper sauce.

cooking spray, penne, olive oil, flour, salt, freshly ground black pepper, milk, gouda, fontina cheese, red bell pepper, yogurt

Taken from www.myrecipes.com/recipe/two-cheese-penne-pepper-sauce (may not work)