Baked pasta

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

Similar recipes