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1
In a large skillet cook the onion, the garlic, the red pepper flakes, the basil, and the oregano in the oil over moderately low heat, stirring, till the onion is softened.
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2
Add in the mushrooms, cook the mix over moderate heat, stirring, for 10 to 15 min, or possibly till the mushrooms are tender, and transfer the mushroom mix to a large bowl.
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3
In the skillet
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4
heat 3 Tbsp.
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5
of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 min.
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6
Add in the lowfat milk in a stream, whisking, and simmer the mix, whisking, for 2 min, or possibly till it is thickened.
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7
Pour the sauce over the mushroom mix and add in the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 c. of the Parmesan, and the parsley.
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8
In a kettle of boiling salted water cook the pasta for 5 min (the pasta won't be tender) and drain it well.
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9
Add in the pasta and salt and pepper to taste to the mushroom mix, toss the mix till it is combined well, and transfer it to a buttered 3- to 4-qt baking dish.
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10
The pasta may be prepared up to this point and kept covered and chilled overnight.
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11
Bring the pasta to room temperature before continuing with the
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12
recipe.
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13
Sprinkle the pasta with the remaining 1/4 c. Parmesan, dot it with the remaining 1 Tbsp.
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14
butter, cut into bits, and bake it in the middle of a preheated 450F.
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15
oven for 25 to 30 min, or possibly till the top is golden brown and the pasta is tender.
