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

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