Baked Pasta
| Yield: | 1 Servings |
| Categories: | Dairy, Main Dishes, Side dishes |
| 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 |
Advertisement