BAKED FARFALLE WITH GRUYERE CREAM SAUCE (Derived from a recipe in Bon Appetite magazine)
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Preheat oven to 375 'F. Spray a shallow baking dish with nonstick cooking spray. 1 head garlic Cut top 1/2 inch off the garlic, rub olive oil over entire surface, and bake for 30 minutes. Reduce oven temperature to 350' F. When cooled enough to handle, squeeze the cloves out of their skins into a dish and mash with a fork. 3 cups uncooked bow tie pasta Cook pasta according to package directions, until al dente, about 10 minutes after water has come to a boil. 3 Tbsp butter 1/2 cup minced shallots Melt butter over medium heat, add shallots and gently cook shallots until tender but not browned. 1/4 cup white wine Add wine and bring to boil. Boil until reduced to about 5 tablespoons, about 5 minutes. 1 pint whipping cream Add cream and continue boiling until reduced by 1/4, about 5 minutes. 1 cup gruyere cheese, grated 1/2 cup parmesan cheese, grated 1/2 cup drained, chopped oil-packed sun-dried tomatoes Combine cheese, sun-dried tomatoes, pasta and sauce and mix well. Spread in the baking dish and bake for 15 or 20 minutes until slightly browned and bubbly. Chopped basil for garnish Pepper Lightly grate pepper over the dish and sprinkle on chopped basil.