- 16
- 15 mins
- 75 mins
Ingredients
- 8 cups tubular pasta
- 1/3 cup butter
- 1 pound mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup King Arthur flour
- 2 tablespoons fresh rosemary, chopped
- 1/4 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 4 cups milk
- 6 ounces fontina cheese, diced
- 1/4 pound Gorgonzola cheese, crumbled
- 1/2 cup Parmesan cheese, grated
- salt and pepper to taste
Preparation
Step 1
Preheat oven to 350 degrees.
In a large pot of boiling water, cook the pasta until just al dente, about 8 minutes. pour in 2 cups cold water, drain well and cool.
Meanwhile, in a large, deep skillet over medium-high heat, melt the butter. Add the mushrooms and garlic and cook, stirring often, for 7 minutes. Reduce the heat to medium. Stir in flour, rosemary and red pepper flakes. Cook stirring constantly, for 3 minutes. Gradually stir in the wine and then the milk, stirring until smooth. Season with salt and pepper to taste. Cook over low heat for 5 minutes, stirring often.
Arrange half the pasta in a greased 12 cup, shallow baking dish. Pour half the mushroom mixture over the pasta. Top with half the fontina cheese and then half the Gorgonzola cheese. Repeat layers. Sprinkle the parmesan on top.
Bake, covered, in a 350 degree oven for 20 minutes. Uncover and bake until bubbly, about 20 minutes more.
Serve immediately with your favorite Italian or French bread.