Title: Baked Pasta
Categories: Dairy Entree Side
Yield: 1 Servings

2	c	Onion; chopped
2	lg	Garlic cloves; minced
1/4	ts	Red pepper flakes
1	ts	Dried basil
1	ts	Oregano
2	tb	Olive oil
1	lb	Shiitake mushrooms; sliced
1/2		Stick butter
3	tb	Flour
2	c	Milk
2		28oz cans italian tomatoes; drained and chopped
1/4	lb	(1 cup) fontina cheese; grated
1/4	lb	(1 cup) gorganzola; grated
1 1/2	c	Parmesan cheese; grated
2/3	c	Fresh parsley; chopped
1	lb	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 1/4 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 1/4 cup Parmesan and dot with one TBS butte. Bake at 450 degrees for 25-30 minutesr

Posted to MM-Recipes Digest V4 #6 by fatfree-request@fatfree.com on Aug 17, 1997

previous

next