Baked Pasta with Tomatoes, Shiitakes, and Prosciutto

Name: Baked Pasta with Tomatoes, Shiitakes, and Prosciutto
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon dried basil, crumbled; 6 Tbsps all-purpose flour; 132 grams 1/4 pound Italian Fontina, grated (about; 40 grams minced fresh parsley leaves; 2 larges garlic cloves, minced; 113 grams 1/4 pound Gorgonzola, crumbled (about; 2 kgs Italian whole, peeled tomatoes, drained well and chopped; 976 milliliters milk; 2 Tbsps olive oil; 320 grams finely chopped onion; 1 teaspoon dried oregano, crumbled; 150 grams freshly grated Parmesan; 454 grams penne (quill-shaped pasta) or farfalle (large bow-tie-shaped pasta); 113 grams thinly sliced prosciutto, cut into strips; 0 teaspoons dried hot red pepper flakes, or to taste; 454 grams fresh shiitakes, stems discarded and the caps sliced; 227 grams (1 stick) unsalted butter

Baked Pasta with Tomatoes, Shiitakes, and Prosciutto requires around 1 hour and 15 minutes from start to finish. This recipe serves 8. This recipe covers 35% of your daily requirements of vitamins and minerals. This main course has 858 calories, 31g of protein, and 52g of fat per serving. If you have oregano, parmesan, prosciutto, and a few other ingredients on hand, you can make it. Baked Eggs with Leeks, Tomatoes and Prosciutto, Pasta Shells With Chickpeas, Fennel, Tomatoes & Prosciutto, and Baked Pasta With Spinach, Ricotta, And Prosciutto are very similar to this recipe.

Instructions

In a large skillet, cook the onion, the garlic, the red pepper flakes, the basil, and the oregano in the oil over moderately low heat, stirring, until the onion is softened.

Ingredients you will need

Red Pepper Flakes

Oregano

Garlic

Basil

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender.

Ingredients you will need

Mushrooms

In a saucepan, melt 6 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Sauce Pan

Whisk

Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened.

Ingredients you will need

Milk

Equipment you will use

Whisk

Pour the sauce over the mushroom mixture and add the tomatoes, prosciutto, Fontina, Gorgonzola, 1 1/4 cups of the Parmesan, and parsley.

Ingredients you will need

Gorgonzola

Prosciutto

Mushrooms

Parmesan

Tomato

Parsley

Sauce

In a kettle of boiling salted water, cook the pasta for 5 minutes (the pasta will not be tender) and drain it well.

Ingredients you will need

Pasta

Water

Add the pasta and salt and pepper, to taste, to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3 to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe.

Ingredients you will need

Salt And Pepper

Mushrooms

Pasta

Equipment you will use

Baking Pan

Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450 degree F oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.

Ingredients you will need

Parmesan

Butter

Pasta

Equipment you will use

Oven