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Bow Tie Pasta with Tomatoes and Mushrooms Recipe

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This recipe for Bow Tie Pasta with Tomatoes and Mushrooms is from Mangiamo!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c onion finely chopped
2 cloves garlic minced
¼ tsp. red pepper flakes
1 tsp. dried basil
1 tsp dried oregano
2 T olive oil
16 oz White button or baby Bella mushrooms
or one of each
4T unsalted butter
3T AP flour
2c Milk
2 (28oz cans of tomatoes) chopped
1/4 # of prosciutto cut into ribbons
1/4 # Fontina, Gorgonzola
1-1/2 C of grated parmesan
2/3 C Parsley minced
1# bow tie pasta
salt and paper to taste
Directions:
Directions:
Preheat oven to 450º
Using T oil in a large skillet.Add the onion and cook until translucent, about 4-5 minutes. Add red pepper flakes, basil, oregano, and garlic stir for 30 seconds.Add the mushrooms to the mix and stir until they release their water and are tender about 10-15 minutes.Transfer this mixture to a bowl and set aside. Meanwhile, salt four quarts of water and place on medium-high heat. Using the same skillet adjust the heat to medium-low add 3T of butter, once butter melts and stops bubbling add 3T of flour and stir constantly making a roux.about 3 minutes being careful not to burn. Slowly stream the 2C. milk into the skillet whisking continuously. Simmer for two minutes or until roux thickens. Remove from heat and add to the mushroom mixture add tomatoes, prosciutto, fontina, Gorgonzola,1C Parmesan, and parsley.
Add the bowties and cook according to the instructions on the box minus a few minutes, about five minutes.Drain the pasta and add to the mushroom mixture mixing thoroughly.Salt and Pepper to taste at this time.Butter up a 3-4 quart glass baking dish and pour the mixture into the dish use the remaining 1/2 cup of parmesan to sprinkle the top of the casserole any leftover butter can be chunked up and placed on top of the dish.Place in the center of the oven rack and bake for 45-60 minutes.
Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
30 prep 45-60 cooking
Personal Notes:
Personal Notes:
My sister Gina adopted this recipe from a friend of the family Laura ( Antognozzi)Peck. her father was my principle in Jr. High always looking out for me. My version used more everyday staples from my rural grocery store.The Fontina and Gorgonzola can be replaced with blended Italian cheese found at most stores. You can also add breadcrumbs to the top for crunch. Add in the last 20 minutes of baking.

 

 

 

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