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) ---------------------------------------------- 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