Heat oil in 12-inch skillet over medium heat; sauté onion, garlic and parsley for 3 to 5 minutes, stirring occasionally. Add half & half and milk, season with salt, pepper and nutmeg. Cook for 10 minutes, stirring occasionally.
Meanwhile, cook pasta according to package directions. Pre-heat oven to 425-degrees F. Spray a 9x13-inch casserole baking dish with nonstick cooking spray.
Toss pasta and sauce together. Add fontina and cheddar cheeses; stir until well blended and pour into casserole dish. Top with Parmesan.
Bake uncovered for 20-25 minutes or until golden brown. Let cool for 5 minutes before serving.
Nutritional Information (Per Serving)
About Digestible Carbohydrates:Dreamfields patent-pending process adds a unique blend of protein and inulin fiber (a 100% natural prebiotic fiber found in common foods such as Jerusalem artichokes (sunchokes), asparagus, garlic, raisins and chicory root) to premium durum wheat semolina, resulting in a pasta with 5 grams fiber per serving (about twice that of regular pasta), a 65% lower glycemic index (GI) than regular pasta (Dreamfields GI = 13; regular pasta GI = 38), and 5 grams digestible carbohydrates per serving, which results in a lower blood glucose rise compared to that following consumption of regular pasta.
Note: If traditional pasta is used in this recipe there is a total of 39g carbohydrate.