Pasta Gratin With Four Cheeses And Oven Roasted Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Pasta | 6 | Servings |
INGREDIENTS
| 6 | T | Unsalted butter |
| 1/2 | c | Minced shallots |
| 1/2 | lb | Shiitake or other wild |
| mushrooms thinly sliced | ||
| Salt and pepper, to taste | ||
| 1/2 | t | Dried thyme, crumbled |
| 1/2 | t | Dried rosemary, crumbled |
| 2 | T | Snipped fresh chives or |
| minced parsley | ||
| 6 | T | Unsalted butter |
| 3 | T | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 712
Calories From Fat: 480
Total Fat: 55g
Cholesterol: 161.1mg
Sodium: 1547.7mg
Potassium: 439.3mg
Carbohydrates: 15.1g
Fiber: 1.1g
Sugar: 7.1g
Protein: 42.1g