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. Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the
mushroom mixture to a large bowl. In the skillet melt 3 tablwespoons of butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking for 2 minutes, or until thickened. Pour the sauce over the mushroom
mixture and add the tomatoes, the prosciutto, the fontina, the gargonzola, 1 1/4 cups of the parmesan, and the parsley.
In a kettle of boiling salted water cook the pasta for 5 minutes and drain it well. 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 dish can be prepared to this point and chilled overnight. Bring
to room temp. before continuing with recepie) Sprinkle the pasta with the remaining 1/4 cup of parmesan cheese, dot it with the remaining 1 tablespoon of butter, and bake in the middle of a
preheated 450F oven for 25 to 30 minutes, or until golden brown
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (273g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 214 (67%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 12.5g||63 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 67.8mg||21 %|
|Sodium 680.2mg||23 %|
|Potassium 236.1mg||6 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 9.9g|
|Protein 16.5g||24 %|
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Calories per serving: 321
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