Name: Baked Pasta
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Dairy	Jewish	Dairy, Main dish, Side dishes	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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 <jcs@mindspring.com>
on Aug 20, 1997

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