Four-Cheese Pasta Gratin With Oven-Roasted Tomatoes Recipe

Name: Four-Cheese Pasta Gratin With Oven-Roasted Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 1/2 cup shallots minced; 1/2 pound shiitake mushrooms thinly sliced; salt to taste; freshly ground black pepper to taste; 1/2 teaspoon dried thyme crumbled; 1/2 teaspoon dried rosemary crumbled; 2 tablespoons fresh chives snipped, or minced parsley; 6 tablespoons unsalted butter; 3 tablespoons flour; 2 cups milk heated; 4 ounces Italian fontina cheese grated; 4 ounces mozzarella cheese grated; 4 ounces crumbled gorgonzola cheese; 1 cup grated Parmesan cheese freshly-; ground nutmeg Freshly, to taste; salt to taste; freshly ground black pepper to taste; 12 roasted tomatoes oven-; 12 ounces pasta shells medium-size, to 16 cooked, and drained according to package directions

Servings: persons

6 tablespoons unsalted butter
1/2 cup shallots minced
1/2 pound shiitake mushrooms thinly sliced
salt to taste
freshly ground black pepper to taste
1/2 teaspoon dried thyme crumbled
1/2 teaspoon dried rosemary crumbled
2 tablespoons fresh chives snipped, or minced parsley
6 tablespoons unsalted butter
3 tablespoons flour
2 cups milk heated
4 ounces Italian fontina cheese grated
4 ounces mozzarella cheese grated
4 ounces crumbled gorgonzola cheese
1 cup grated Parmesan cheese freshly-
ground nutmeg Freshly, to taste
salt to taste
freshly ground black pepper to taste
12 roasted tomatoes oven-
12 ounces pasta shells medium-size, to 16 cooked, and drained according to package directions

1
Preheat oven to 350 degrees. In a skillet, melt 3 tablespoons of butter. Add shallot and cook, stirring occasionally for 3 minutes, or until softened. Add the mushrooms, salt and pepper, thyme, and rosemary. Cook, stirring occasionally for 2 minutes more or until the mushrooms are lightly golden. Transfer mixture to a bowl and stir in chives or parsley and set aside.
2
In a saucepan set over moderately-low heat melt butter, add the flour and cook the mixture, whisking, for 3 minutes. Add milk, bring mixture to a simmer, whisking, and simmer, stirring occasionally for 5 minutes or until lightly thickened. Remove saucepan from the heat and stir in the fontina, mozzarella, and gorgonzola and 2/3 cup of the Parmesan cheese, a little at a time, until well combined. Season to taste with salt and pepper.
3
To assemble the gratin; in a large bowl toss the pasta with the mushroom mixture. Add 3/4 of the sauce and stir gently to combine. Using remaining 3 tablespoons of butter, butter a 2- to 3-quart gratin dish arrange pasta and diagonal rows of the tomatoes. Top evenly with remaining sauce. Place in oven and bake for 25 minutes or until bubbling and golden.

1218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 1/2 cup shallots minced, 1/2 pound shiitake mushrooms thinly sliced, salt to taste, and more.

Yes, Four-Cheese Pasta Gratin With Oven-Roasted Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Four-Cheese Pasta Gratin With Oven-Roasted Tomatoes

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