Side Pannel
Pasta Gratin with Four Cheeses and Oven Roasted Tomatoes
Pasta Gratin with Four Cheeses and Oven Roasted Tomatoes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- 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
Directions
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)
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
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)
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
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