Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Onion; chopped |
| 2 larges | Garlic cloves; minced |
| ¼ teaspoon | Red pepper flakes |
| 1 teaspoon | Dried basil |
| 1 teaspoon | Oregano |
| 2 tablespoons | Olive oil |
| 1 pounds | Shiitake mushrooms; sliced |
| ½ \N | Stick butter |
| 3 tablespoons | Flour |
| 2 cups | Milk |
| 2 cans | (28 oz) Italian tomatoes; drained and chopped |
| ¼ pounds | (1 cup) Fontina cheese; grated |
| ¼ pounds | (1 Cup) Gorganzola; grated |
| 1½ cup | Parmesan cheese; grated |
| ⅔ cup | Fresh parsley; chopped |
| 1 pounds | Penne or farfalle pasta |
Make a roux with butter , flour and milk. Saute onion , mushrooms and garlic. Pour roux over vegetables and add tomatoes Add seasonings. Set aside ¼ cup Parmesan cheese and add all the rest of the cheeses.
Add pasta to boiling water and boil for 5 minutes. Drain and add to mushrooms. Add salt and pepper
Place in a buttered 3-4 quart baking dish. Sprinkle with ¼ cup Parmesan and dot with one TBS butte. Bake at 450 degrees for 25-30 minutesr Posted to JEWISH-FOOD digest V97 #235 by Judith Sobel <jcs@...> on Aug 20, 1997