Baked Pasta Recipe

• 2 c. Onion, minced
• 2 lrg Garlic cloves, chopped
• 1/4 tsp Red pepper flakes
• 1 tsp Dry basil
• 1 tsp Oregano
• 2 Tbsp. Extra virgin olive oil
• 1 lb Shiitake mushrooms, sliced
• 1/2 stk butter
• 3 Tbsp. Flour
• 2 c. Lowfat milk
• 2 can (28 ounce) Italian tomatoes, liquid removed and minced
• 1/4 lb (1 c.) Fontina cheese, grated
• 1/4 lb (1 C.) Gorganzola, grated
• 1 1/2 c. Parmesan cheese, grated
• 2/3 c. Fresh parsley, minced
• 1 lb Penne or possibly farfalle pasta

1. Make a roux with butter , flour and lowfat milk.
2. Saute/fry onion , mushrooms and garlic.
3. Pour roux over vegetables and add in tomatoes Add in seasonings.
4. Set aside 1/4 c. Parmesan cheese and add in all the rest of the cheeses.
5. Add in pasta to boiling water and boil for 5 min.
6. Drain and add in to mushrooms.
7. Add in salt and pepper
8. Place in a buttered 3-4 qt baking dish.
9. Sprinkle with 1/4 c. Parmesan and dot with one TBS butte.
10. Bake at 450 degrees for 25-30 minutesr

onion, garlic, red pepper, basil, oregano, extra virgin olive oil, shiitake mushrooms, butter, flour, milk, italian tomatoes, fontina cheese, gorganzola, parmesan cheese, fresh parsley, penne

Taken from cookeatshare.com/recipes/baked-pasta-75194 (may not work)