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1
Preheat the oven to 350 degrees F. Bring a large pot of lightly salted water to a boil.
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2
Add pasta, and cook until al dente, 10 to 13 minutes, depending on the size of the pasta.
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3
Drain and set aside.
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4
In a small pan over medium heat, melt 4 tablespoons butter.
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5
Remove from heat and set aside.
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6
In a small bowl, combine bread, thyme, and half the melted butter.
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7
Mix and set aside.
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8
In a large saute pan over medium heat, combine remaining melted butter, onion and garlic.
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9
Saute until onion is translucent, 3 to 5 minutes.
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10
Add mushrooms, adding olive oil if pan looks dry, and saute until tender, about 12 minutes.
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11
When the mushrooms are tender, add wine and stir until it has evaporated.
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12
Add cream and 1 cup milk, and bring to a boil.
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13
Add the pasta, 10 ounces grated cheese, lemon zest and chopped parsley.
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14
Mix well, and season with salt and pepper to taste.
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15
If desired, add more milk and cheese as needed for a creamy, cheesy sauce.
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16
Butter a 10-inch diameter baking dish, 3- to 4-inches deep.
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17
Pour in pasta mixture, and top with bread mixture.
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18
Bake, uncovered, until the bread turns golden brown, 7 to 10 minutes.
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19
Serve hot.
