Recipe - Baked Pasta

2 cup Onion; chopped
2 lg Garlic cloves; minced
One fourth teaspoon Red pepper flakes
1 teaspoon Dried basil
1 teaspoon Oregano
2 tablespoon Olive oil
1 pound Shiitake mushrooms; cut or sliced up
One half Stick butter
3 tablespoon Flour
2 cup Milk
2 cn (28 oz) Italian tomatoes;
drained and chopped
One fourth pound (1 cup) Fontina cheese;
grated
One fourth pound (1 Cup) Gorganzola; grated
1 One half cup Parmesan cheese; grated
2/3 cup Fresh parsley; chopped
1 pound Penne or farfalle pasta

Make a roux with butter , flour and milk. Saute onion , mushrooms and
garlic. Pour roux over vegetables and add tomatoes Add seasonings. Set
aside One fourth cup Parmesan cheese and add all the rest of the cheeses.

Add pasta to boiling water and boil for 5 minutes. Drain and add to
mushrooms. Add salt and pepper

Place in a buttered 34 quart baking dish. Sprinkle with One fourth cup Parmesan
and dot with one TBS butte. Bake at 450 degrees for 2530 minutesr

Posted to JEWISHFOOD digest V97 #235 by Judith Sobel jcs@mindspring.com
on Aug 20, 1997