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Baked Pasta with Tomatoes,Proscuitto and Mushrooms Recipe


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     Baked Pasta with Tomatoes,Proscuitto and Mushrooms

Category   Entrees - Maindishes
Sub Category   None

2 cups chopped onion
2 large garlic, minced
1/4 tsp hot red pepper flakes
1 tsp dried basil
1 tsp dried oregano
2 tbsp. olive oil
1 lb. fresh shitake mushrooms, sliced
1/2 stick butter
3 tsp. flour
2 cups milk
2-28 oz. cans Italian tomatoes, drained and chopped
1/2 lb. thinly sliced proscuitto, cut into strips
1/4 lb. italian fontina, grated
1/4 lb gorgonzola, crumbled
1 and 1/2 cups freshly grated Parmesan
2/3 cup minced fresh parsley
1 lb. bowtie or penne pasta

Cook onion and garlic in oil over low heat. Add mushrooms and cook 10-15 minutes until tender. Remove to large bowl.
Melt 3 tbsp. butter into skillet, whisk in flour and cook a few minutes. Add milk slowly and whisk 2 minutes. Pour sauce over mushrooms and add rest of the ingredients.
Cook pasta 5 minutes and add with salt and pepper to mushrooms. Place in 3 quart baking dish.
Cut up rest of the butter on top and sprinkle with remaining 1/2 cup Parmesan cheese. Bake at 450 for 25-30 minutes.

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