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Category: Miscellaneous/Dairy
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Baked Pasta
Ingredients:
1 Servings
2 Cup Onion, chopped
2 Large Garlic cloves, minced
1/4 Tsp Red pepper flakes
1 Tsp basil, Dried
1 Tsp Oregano
2 Tbl Olive oil
1 Lb Shiitake mushrooms, sliced
1/2 Stick butter
3 Tbl Flour
2 Cup Milk
2 Can (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 Cup Parmesan cheese, grated
2/3 Cup Fresh parsley, chopped
1 Lb Penne (or farfalle pasta)
Method of Preparation:
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 |
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