Title: Baked Pasta
Categories: Dairy, Main dish, Side dishes
Yield: 1 Servings

2 c Onion; chopped
2 lg Garlic cloves; minced
1/4 ts Red pepper flakes
1 ts Dried basil
1 ts Oregano
2 tb Olive oil
1 lb Shiitake mushrooms; sliced
1/2 Stick butter
3 tb Flour
2 c Milk
2 cn (28 oz) Italian tomatoes;
-drained and chopped
1/4 lb (1 cup) Fontina cheese;
-grated
1/4 lb (1 Cup) Gorganzola; grated
1 1/2 c Parmesan cheese; grated
2/3 c Fresh parsley; chopped
1 lb 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 1/4 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 3-4 quart baking dish. Sprinkle with 1/4 cup Parmesan
and dot with one TBS butte. Bake at 450 degrees for 25-30 minutesr

Posted to JEWISH-FOOD digest V97 #235 by Judith Sobel
on Aug 20, 1997