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1
Heat large saucepot of water to boiling over high heat.
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2
Add pasta and cook 2 minutes less than label directs.
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3
Drain and return to pot with pat of butter.
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4
Meanwhile, preheat oven to 375F
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5
In microwave-safe 4-cup liquid measuring cup or medium bowl, heat water in microwave oven on High 1 1/2-2 minutes or until boiling.
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6
Stir in porcini mushrooms; let stand 15 minutes.
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7
With slotted spoon, remove porcini; rinse to remove any grit.
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8
Finely chop and set aside.
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9
Strain soaking liquid through sieve lined with paper towel and set aside.
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10
In saucepan, melt butter over medium heat.
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11
Add onion and cook 8-9 minutes or until tender and lightly browned, stirring occasionally.
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12
Stir in porcini and thyme.
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13
Sprinkle flour over onion mixture in saucepan; cook 1 minute, stirring.
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14
Whisk in milk, mushroom liquid, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper.
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15
Heat to boiling over medium-high heat; cook 2-3 minutes or until mixture thickens slightly, stirring frequently.
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16
Add porcini sauce to pasta in saucepot.
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17
Stir in Fontina, ricotta, and 1/2 cup Parmesan until combined.
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18
Spoon pasta into 3-quart ceramic baking dish; sprinkle with remaining Parmesan.
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19
Bake 30-35 minutes or until center is hot and top is golden.
