Farmers' Pasta: Vegetarian Baked Pasta to Feed a Crowd

• Seafood

  • 4 Anchovy

• Produce

  • 1/2 cup Basil, fresh leaves
  • 2 Bay leaves, dried
  • 1/2 cup Flat leaf parsley, fresh
  • 5 cloves Garlic

• Pasta & Grains

  • 1 lb Penne rigate

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1/4 tsp Nutmeg
  • 1 Sea salt and freshly ground black pepper, fine

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 8 oz Fontina or edam cheese, mild
  • 8 oz Mozzarella cheese, fresh
  • 1 cup Parmigiano-reggiano cheese, grated
  • 6 oz Provolone or manchego cheese
  • 7 cups Whole milk

Found on umamigirl.com