Recipe - Pasta Gratin With Four Cheeses And Oven Roasted Tomatoes

6 tablespoon Unsalted butter
One half cup Minced shallots
One half pound Shiitake or other wild
mushrooms, thinly cut or sliced up
Salt and pepper, to taste
One half teaspoon Dried thyme, crumbled
One half teaspoon Dried rosemary, crumbled
2 tablespoon Snipped fresh chives or
minced parsley

FOR THE SAUCE
6 tablespoon Unsalted butter
3 tablespoon Flour
2 cup Milk, heated
4 ounce Grated Italian fontina
cheese
4 ounce Grated mozzarella cheese
4 ounce Crumbled gorgonzola cheese
1 cup Freshly grated Parmesan
cheese
Freshly ground nutmeg, to
taste
Salt and pepper, to taste
12 Ovenroasted tomatoes
12 ounce Mediumsize pasta shells,
cooked and drained, (up to
16)

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 2/3 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 Three fourths 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@netrax.net on Mar 1, 1997

Posted to MCRecipe Digest V1 #531 by 4paws@netrax.net (ShermeyerGail) on
Mar 21, 1997