21
Nov
10

Baked Pasta with Tomatoes, Mushrooms and Proscuitto

This topped off my weekend of cooking. In three days my parents arrive for Thanksgiving. I work most of this week, so cooking in advance was crucial to having a stress-free holiday. In the past two days I’ve made cranberry relish, mashed maple sweet potatoes, cornbread sausage and sage dressing, maple walnut ice cream and pie crust for the pumpkin pie. That leaves the turkey, green beans and pumpkin pie for Thursday. Not bad. It’s nice to have most of it done. But in the craziness of it all, I’m glad I took some time to bake this pasta, which should feed the three of us for a few days.

This recipe had been calling my name for weeks. It’s the kind of thing that’s appealing to us working stiffs who are short on time, but long on appetite. The creamy combination of cheeses aren’t as rich as you’d think. Gorgonzola gives it nice bite.  Mushrooms add heft. Proscuitto contributes saltiness. It’s comfort food at its best.

I’ve been burning mega calories these days. Our 13-month-old is all over the place. It seems like the transformation happened overnight. One day she was playing in her excersaucer, the next day she was crawling, racing across the house on hand and knees. She grabs shoes and cookbooks and newspapers. Then she’s crawling up the stairs. Or she’s picking pieces of carpet foam from beneath the stair runner and putting it in her mouth.

Because she requires constant attention these days (and how could you not give it to her?) it’s nice having a batch recipe to pop into the oven at night. We (including Gabi) will be eating this until Turkey Day.

Baked Pasta with Tomatoes, Mushrooms and Proscuitto
adapted from The Gourmet Cookbook

2 cups finely chopped onion
2 large garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon dried basil
1 teaspoon dried orégano
2 tablespoons olive oil
1 pound fresh shiitake (or cremini) mushrooms, stems discarded and the caps  sliced
1/2 stick (1/4 cup) unsalted butter
3 tablespoons all-purpose flour
2 cups milk
two 28-ounce cans Italian tomatoes, drained well and chopped
3 to 4 ounces  thinly sliced prosciutto, cut into strips
4 ounces Italian Fontina, grated (about 1 cup)
4 ounces Gorgonzola, crumbled (about 1 cup)
1 1/2 cups freshly grated Parmesan
2/3 cup minced fresh parsley leaves
1 pound penne

Preheat oven to 425 degree. In a large skillet saute the onion, the garlic, the red pepper flakes, the basil, and the orégano in the oil over moderately low heat, stirring, until the onion is soft. Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mixture to a large bowl. Then melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a slow steady stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the parsley.

Cook the pasta in boiling salted water for 5 minutes (the pasta will not be tender) and drain it well. Add the pasta to the mushroom mixture, toss the mixture until it is combined well, and add salt and pepper to taste. Transfer to a buttered 3- to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe. Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 425°F. oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.

  • 2 cups finely chopped onion
  • 2 large garlic cloves, minced
  • 1/4 teaspoon dried hot red pepper flakes, or to taste
  • 1 teaspoon dried basil, crumbled
  • 1 teaspoon dried orégano, crumbled
  • 2 tablespoons olive oil
  • 1 pound fresh shiitake mushrooms, stems discarded and the caps  sliced
  • 1/2 stick (1/4 cup) unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • two 28-ounce cans Italian tomatoes, drained well and chopped
  • 1/4 pound thinly sliced prosciutto, cut into strips
  • 1/4 pound Italian Fontina, grated (about 1 cup)
  • 1/4 pound Gorgonzola, crumbled (about 1 cup)
  • 1 1/2 cups freshly grated Parmesan
  • 2/3 cup minced fresh parsley leaves
  • 1 pound farfalle (large bow-tie-shaped pasta) or penne (quill-shaped  macaroni)
  • Read More http://www.epicurious.com/recipes/food/views/Baked-Pasta-with-Tomatoes-Shiitake-Mushrooms-and-Prosciutto-13344#ixzz164QtPmDs

  • 2 cups finely chopped onion
  • 2 large garlic cloves, minced
  • 1/4 teaspoon dried hot red pepper flakes, or to taste
  • 1 teaspoon dried basil, crumbled
  • 1 teaspoon dried orégano, crumbled
  • 2 tablespoons olive oil
  • 1 pound fresh shiitake mushrooms, stems discarded and the caps  sliced
  • 1/2 stick (1/4 cup) unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • two 28-ounce cans Italian tomatoes, drained well and chopped
  • 1/4 pound thinly sliced prosciutto, cut into strips
  • 1/4 pound Italian Fontina, grated (about 1 cup)
  • 1/4 pound Gorgonzola, crumbled (about 1 cup)
  • 1 1/2 cups freshly grated Parmesan
  • 2/3 cup minced fresh parsley leaves
  • 1 pound farfalle (large bow-tie-shaped pasta) or penne (quill-shaped  macaroni)
  • Read More http://www.epicurious.com/recipes/food/views/Baked-Pasta-with-Tomatoes-Shiitake-Mushrooms-and-Prosciutto-13344#ixzz164QtPmDs

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