Baked pasta
1 Servings
Ingredients
| Quantity | 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 | 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 |
Directions
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