Baked Noodles à la Bronxville
The Junior League of Bronxville, New York
The Eastern Junior League Cookbook
1 pound fine noodles
1 pound mozzarella cheese, shredded
1 stick butter, melted
Salt and pepper to taste
1 pint heavy cream
1-1/2 pounds Parmesan cheese, grated
2 tablespoons soft butter
Cook noodles according to directions; drain and empty into a large mixing bowl. Add mozzarella, the melted butter, salt and pepper, 3/4 cup of the cream, and three-quarters of the Parmesan cheese. Mix well.
Butter sides and bottom of an ovenproof baking dish. Empty mixture into dish and add rest of cream with remaining Parmesan on top. Dot with soft butter. Bake in 350° oven for 40 minutes.
Can be made the day before.
Yield: 12 servings
Notes:
Halved this recipe with great success, used an 8 inch baking dish, and mixed everything in the baking dish instead of dirtying another bowl
Using what I had on hand meant chopped fresh mozzarella (doesn’t shred well), and thin spaghetti
Could see this being versatile with added vegetables, protein, or maybe some pesto swirled in