Baked Pasta

Title:
Baked Pasta

Yield:
1 Servings

Categories:
Dairy,
Main
Dishes,
Side
Dishes




Ingredients:





     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 cn (28 oz) 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 JEWISH-FOOD digest V97 #235 by Judith Sobel 


 on Aug 20, 1997