The Cheese that Gets No Respect...

I'm from Wisconsin so let's talk cheese. Let's skip cheddar and take it over the ocean to talk Italian cheese. Nope, not parmesan or romano. Let's talk something ooey, gooey like mascarpone.

First, the Italians love it when we pronounce their cheese correctly, so let's try this one all together: "MASS . . . CAR . . . PONY." Easy. Actually, if you want to get picky your PONY would have a long "A" on the end and then you'd have the accent right: MASS . . . CAR . . . PON . . . A. My Italian buddy Claudio would be proud of you.

Mascarpone is sort of like the Rodney Dangerfield of cheese, the one that "gets no respect." It comes in these little tubs. It just sits there looking white and limp. Most people think it serves no more purpose than something like a cream cheese (only a little sweeter) that you might use as part of dessert. But no, my friend, you'd be so limited in your thinking! Mascarpone does make a great dessert ingredient. But have you ever put it in your pasta sauce? It's dreamy and to die for!

Mascarpone is from the Lombardy region of Italy. It's a cow's milk cheese (and those of us from Wisconsin have a high regard for cows!). The butterfat content is so high it can make you salivate just thinking about it--75% high or even higher! So you can imagine how smoothly it melts!

Now that I have you drooling and your taste buds begging, let's talk entree--pasta entree, for sure. Let's be a little different and use shells. Then let's be "Springy" and use peas. I love peas in Spring. Throw in a little "Alfredo flair" by using precooked ham (or, if you're feeling flush, use prosciutto) and whip this dish up in no time. It's equally easy for a weeknight meal or fancy enough for company.

Pasta Shells with Ham, Peas and Mascarpone Sauce

Serves 4 as entree, 6 as a side dish

2 pints grape tomatoes or cherry tomatoes, halved
2 tsp chopped garlic (Jar garlic will do fine.)
Salt and pepper
Olive oil
3/4 pound medium pasta shells
2 cups mascarpone
5 oz of three-cheese Italian blend, divided (If you can't find it, parmesan, romano, asiago or any combination of the above will do.)
1 cup cubed precooked ham (tiny cubes) or shredded prosciutto (You can cut your own ham cubes or they sell them already cut in some stores.)
1 cup frozen peas
1/4 to 1/2 tsp red pepper flakes
1/2 cup shredded fresh basil

Spray a 9- by 13-inch Pyrex (heatproof) pan with olive oil spray. Put in tomatoes. Toss with garlic, salt and pepper. Roast at 400 degrees for 15 to 20 minutes until plumped and a bit bumpy.

While the tomatoes are roasting, get your pasta water boiling to cook your pasta. When the water is at a full boil, put in your pasta. Drizzle a tablespoon of olive oil in the water and cook the pasta according to your package directions. When the pasta is finished you are going to drain it, but!--keep a cup of the pasta water in a separate measuring cup. Put the pasta in a large pasta bowl, large enough you can toss the pasta.

While the pasta is still very hot, add the mascarpone and begin stirring it into the noodles. The heat of the noodles should melt your mascarpone. If it needs a little help or if you want a little runnier sauce, add some of the pasta water. I usually add up to a half cup or so of the water. (You've kept out a cup of the hot pasta water just in case you want more.) Toss out any leftover water when your sauce is the consistency you like.

Add your ham, peas, pepper flakes, half of the cheese blend and stir to combine.

Now add all of this on top of the roasted tomatoes in your baking dish. You are going to bake the whole casserole. You can stir the tomatoes around a bit so some of them rise to the top.

Sprinkle the rest of your cheese blend on top of the pasta combination and bake your pasta dish at 400 degrees for 20 minutes. You're heating everything up this way and the heat will cook the peas. You are also watching to see if the cheese makes a nice light crust on the top of the pasta. If you don't see light brown patches after the 20 minutes, turn on your broiler setting and broil the casserole for just a few minutes more. Keep an eye on it. All you are trying to do is get a few nice light brown spots on top of the pasta. The light crust gives it an extra crunch on top and a rustic feel.

Serve in pasta bowls or on plates with your shredded basil on top. If this is a weeknight meal, you might decide this is enough food just like this. You might add a small side salad to get your veggies. If it's a party for six, this might be your side dish. You could leave out the ham and serve with a grilled chicken, grilled chops or whatever suits your fancy.

Enjoy!