Recipe: Baked Whole Wheat Penne with Tomino Cheese, Figs, and Walnuts
Category: Main Courses | Serves: 4
This unique and delightful dish of baked whole wheat penne with creamy Tomino cheese, sweet figs, and crunchy walnuts offers a perfect balance of savory and sweet flavors. The smooth, melting cheese pairs wonderfully with the ripe, juicy figs, and the toasted walnuts add a lovely crunch. Ideal for a cozy dinner or when you want to impress your guests with something a little different!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Penne Rigate | 260g |
| Fresh Figs | 260g |
| Tomino Cheese | 270g |
| Walnuts (shelled) | 40g |
| Butter | 25g |
| Freshly Ground Black Pepper | To taste |
Instructions:
-
Prepare the Ingredients:
- Begin by cutting 200g of Tomino cheese into thin strips. Set aside the rest of the cheese to cut into very thin wedges for topping.
- Rinse fresh figs gently, remove the stems, and cut them into quarters lengthwise. If your figs are very ripe and soft, place them in the freezer for 10 minutes to make slicing easier.
- Coarsely chop the walnuts and set them aside.
-
Cook the Pasta:
- In a large pot of salted boiling water, cook the whole wheat penne according to the package instructions, but cook it for 1-2 minutes less than the suggested time. Drain the pasta and transfer it to a bowl.
-
Prepare the Cheese Mixture:
- In a mixing bowl, combine the softened butter (save a small amount for greasing the baking dish) with the 200g of cut Tomino cheese. Stir the mixture well until the cheese begins to melt and blend into the butter.
- Toss the cooked pasta into this cheese and butter mixture and stir to ensure itβs evenly coated.
-
Grease the Baking Dish:
- Use the remaining butter to grease a round baking dish (approximately 22cm in diameter). This will help prevent sticking and ensure a beautiful golden crust on the top of your baked pasta.
-
Assemble the Dish:
- Transfer the cheesy pasta into the greased baking dish, spreading it evenly with a spoon or spatula.
- Arrange the thin wedges of Tomino cheese in a circular pattern on top of the pasta, spacing them evenly around the edge. Place any remaining cheese in the center.
- Next, distribute the fig wedges in concentric circles on top of the pasta, with the cut side facing up, creating a beautiful floral design.
- Finally, sprinkle the chopped walnuts over the entire surface for an extra crunch and a nutty finish.
-
Bake:
- Place the dish in a preheated oven at 200Β°C (390Β°F). Bake for about 10 minutes, or until the cheese has melted and the pasta is bubbling.
- For a golden, crispy top, switch to grill mode for the last 5 minutes of baking.
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Serve:
- Once the pasta is golden and crispy on top, remove it from the oven. Let it cool for a few minutes before serving.
- Serve your Baked Whole Wheat Penne with Tomino Cheese, Figs, and Walnuts hot, and enjoy this comforting dish with friends or family!
Nutritional Information (Per Serving):
- Calories: ~550 kcal
- Fat: 30g
- Carbohydrates: 45g
- Protein: 20g
- Fiber: 6g
Tips:
- Figs: For an extra sweet touch, use very ripe figs that have a natural sweetness and tenderness. If figs are out of season, dried figs can also work, though you might need to soak them in warm water before using.
- Walnuts: Toast the walnuts lightly in a dry skillet for a couple of minutes to bring out their flavor before adding them to the dish.
- Tomino Cheese: If you canβt find Tomino cheese, a soft, mild cheese like Brie or Camembert would make a great alternative.
This Baked Whole Wheat Penne with Tomino Cheese, Figs, and Walnuts is a perfect dish for any season. It combines rich textures and flavors to create an unforgettable meal that’s easy to prepare and always a crowd-pleaser. Enjoy the sweetness of figs, the creaminess of cheese, and the nuttiness of walnuts in this comforting pasta bake!
