If, by this means of biblical meditation, thou dost not find an increase of all thy graces, and dost not grow beyond the stature of common Christians, and art not made more serviceable in thy place, and more precious in the eyes of all discerning persons; if thy soul enjoy not more communion with God, and thy life be not fuller of comfort, and hast it not readier by thee at a dying hour: then cast away these directions, and exclaim against me forever as a deceiver.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Pasta	6	Servings

INGREDIENTS

6	tb	Unsalted butter
1/2	c	Minced shallots
1/2	lb	Shiitake or other wild mushrooms, thinly sliced
		Salt and pepper, to taste
1/2	ts	Dried thyme, crumbled
1/2	ts	Dried rosemary, crumbled
2	tb	Snipped fresh chives or minced parsley
6	tb	Unsalted butter
3	tb	Flour
2	c	Milk, heated
4	oz	Grated Italian fontina cheese
4	oz	Grated mozzarella cheese
4	oz	Crumbled gorgonzola cheese
1	c	Freshly grated Parmesan cheese
		Freshly ground nutmeg, to taste
		Salt and pepper, to taste
12		Oven-roasted tomatoes
12	oz	Medium-size pasta shells, cooked and drained, (up to 16)

INSTRUCTIONS

FOR THE SAUCE
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 3/4 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 MC-Recipe Digest V1 #531 by 4paws@netrax.net (Shermeyer-Gail) on
Mar 21, 1997

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