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Baked Pasta with Tomatoes, Shiitakes, and Cheese Recipe

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This recipe for Baked Pasta with Tomatoes, Shiitakes, and Cheese, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Veronica Nemeth, Cancer Control Journal
Added: Monday, September 22, 2008


1 cup finely chopped onion
2 tbsp olive oil
2 large cloves garlic, minced
2 cups peeled, seeded chopped tomatoes
1/4 tsp dried hot red pepper flakes
1 tsp dried oregano
1 lb sliced shiitakes (portabella or regular mushrooms probably would be fine to use)
1 cup grated Fontina
1 cup crumbled Gorgonzola
1 cup grated Parmesan
4 tbsp flour
4 tbsp butter
3 cups milk
2/3 cup chopped parsley
3/4 lb penne, cooked until tender; set aside

Sauté onions in the olive oil until softened. Add garlic, pepper and oregano and sauté briefly. Add shiitakes to onion mixture and sauté until tender. Combine flour and butter in a small saucepan and stir over low heat for about three minutes. Add milk while stirring constantly with a whisk for a few minutes to make a smooth thickened sauce. Gently combine all recipe ingredients and transfer to a buttered baking dish. Dot with butter and sprinkle with additional Parmesan. Bake at 450° for 25 minutes until browned and hot.

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