Penne With 3 Cheeses & Porcini Sauce

• 1 (16 ounce) package penne or 1 (16 ounce) package ziti pasta
• 1 cup water
• 1 ounce dried porcini mushrooms (about 1 cup)
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 teaspoon fresh thyme leave, chopped
• 3 tablespoons flour
• 2 12 cups milk or 2 12 cups half-and-half
• 18 teaspoon ground nutmeg
• salt & ground black pepper
• 4 ounces Fontina cheese, cubed
• 1 cup ricotta cheese
• 1 cup parmesan cheese, freshly grated

1. Heat large saucepot of water to boiling over high heat.
2. Add pasta and cook 2 minutes less than label directs.
3. Drain and return to pot with pat of butter.
4. Meanwhile, preheat oven to 375F
5. In microwave-safe 4-cup liquid measuring cup or medium bowl, heat water in microwave oven on High 1 1/2-2 minutes or until boiling.
6. Stir in porcini mushrooms; let stand 15 minutes.
7. With slotted spoon, remove porcini; rinse to remove any grit.
8. Finely chop and set aside.
9. Strain soaking liquid through sieve lined with paper towel and set aside.
10. In saucepan, melt butter over medium heat.
11. Add onion and cook 8-9 minutes or until tender and lightly browned, stirring occasionally.
12. Stir in porcini and thyme.
13. Sprinkle flour over onion mixture in saucepan; cook 1 minute, stirring.
14. Whisk in milk, mushroom liquid, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper.
15. Heat to boiling over medium-high heat; cook 2-3 minutes or until mixture thickens slightly, stirring frequently.
16. Add porcini sauce to pasta in saucepot.
17. Stir in Fontina, ricotta, and 1/2 cup Parmesan until combined.
18. Spoon pasta into 3-quart ceramic baking dish; sprinkle with remaining Parmesan.
19. Bake 30-35 minutes or until center is hot and top is golden.

penne, water, porcini mushrooms, butter, onion, thyme, flour, milk, ground nutmeg, salt, cheese, ricotta cheese, parmesan cheese

Taken from www.food.com/recipe/penne-with-3-cheeses-porcini-sauce-226425 (may not work)