Baked Pasta With Tomatoes, Shiitake Mushrooms, And Prosciut Recipe

1. 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.

2. 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.

3. 3

   In the skillet

4. 4

   heat 3 Tbsp.

5. 5

   of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 min.

6. 6

   Add in the lowfat milk in a stream, whisking, and simmer the mix, whisking, for 2 min, or possibly till it is thickened.

7. 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.

8. 8

   In a kettle of boiling salted water cook the pasta for 5 min (the pasta won't be tender) and drain it well.

9. 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.

10. 10

    The pasta may be prepared up to this point and kept covered and chilled overnight.

11. 11

    Bring the pasta to room temperature before continuing with the

12. 12

    recipe.

13. 13

    Sprinkle the pasta with the remaining 1/4 c. Parmesan, dot it with the remaining 1 Tbsp.

14. 14

    butter, cut into bits, and bake it in the middle of a preheated 450F.

15. 15

    oven for 25 to 30 min, or possibly till the top is golden brown and the pasta is tender.

* Per serving · 4 servings · Values may vary.