Pasta gratin with four cheeses and oven roasted tomatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Unsalted butter |
| ½ | cup | Minced shallots |
| ½ | pounds | Shiitake or other wild mushrooms, thinly sliced |
| Salt and pepper, to taste | ||
| ½ | teaspoon | Dried thyme, crumbled |
| ½ | teaspoon | Dried rosemary, crumbled |
| 2 | tablespoons | Snipped fresh chives or minced parsley |
| 6 | tablespoons | Unsalted butter |
| 3 | tablespoons | Flour |
| 2 | cups | Milk, heated |
| 4 | ounces | Grated Italian fontina cheese |
| 4 | ounces | Grated mozzarella cheese |
| 4 | ounces | Crumbled gorgonzola cheese |
| 1 | cup | Freshly grated Parmesan cheese |
| Freshly ground nutmeg, to taste | ||
| Salt and pepper, to taste | ||
| 12 | Oven-roasted tomatoes | |
| 12 | ounces | Medium-size pasta shells, cooked and drained, (up to 16) |
Directions
FOR THE SAUCE
Preheat oven to 350 degrees F. 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. Now make the sauce. 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 ⅔ cup of the Parmesan cheese, a little at a time, until well combined. Season to taste with salt and pepper. To assemble the gratin; in a large bowl toss the pasta with the mushroom mixture. Add ¾ of the sauce and stir gently to combine. Using remaining 3 tablespoons of butter, butter a 2 to 3 quart ratin 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.
Yield: 6 servings
PASTA MONDAY TO FRIDAY SHOW #PS6511 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MCBuster formatted by Gail Shermeyer <4paws@...> on Mar 1, 1997 Posted to MC-Recipe Digest V1 #531 by 4paws@... (Shermeyer-Gail) on Mar 21, 1997