| 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 |
| | FOR THE SAUCE |
| 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) |
