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Penne w/Cheese, Baked (D, TNT)
Source: I copied this recipe out of a magazine years ago but have changed it considerably
Serves: 6-8

2 cups chopped onion (can used packaged frozen chopped onion)
2 large garlic cloves minced
1/4 tsp. hot red pepper flakes
1 tsp. dried basil OR 1 tablespoon chopped fresh basil
1 tsp. dried oregano OR 1 tablespoon fresh chopped oregano
2 tablespoons olive oil
1 lb. shiitake mushroom caps sliced (OR 1 lb. mixed mushrooms sliced)
1/2 stick unsalted butter
3 tablespoons flour
2 cups whole or 2% milk (don't use skim)
2 28-oz. cans Italian plum tomatoes, drained and chopped
1/4 lb. soy Italian sausages sliced (optional)
1/4 lb. Fontina or any medium cheese (could use Gouda), grated
1/4 lb. Gorgonzola or any blue cheese, crumbled
1-1/2 cups Parmesan cheese, grated
2/3 cup fresh parsley
1 lb. penne or bowtie pasta

Make a roux by melting butter and mixing in flour until lumps are gone and color is gold. Slowly add milk and continue to stir until thick.

Sauté onions and mushrooms and garlic in olive oil.

Pour roux over mushroom mix and add tomatoes and cheese. Hold back 1/2 cup Parmesan for topping.

Cook pasta for 5-6 minutes, drain and add to mushroom mix. Season to taste with salt and pepper. Add herbs.

Place mixture in a 3-quart buttered baking dish. Sprinkle with remaining Parmesan cheese and dot with bits of 1 tablespoon butter. Bake at 450°F for 25-30 minutes.

Poster's Notes:
The pasta can be made in advance and frozen, and defrosted/heated before serving.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A