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Gratin: Penne Rigate w/Vegetable Gratin




Source of Recipe


Unknown
• 8 ounces penne rigati or other ridged pasta
• 6 Roma tomatoes, seeded and chopped
• 3 small zucchini, sliced in 1/2 inch rounds
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup Italian flat leaf parsley, chopped
• 1 to 1 1/2 cups Fontina or Gorganzola cheese, coarsely grated.
• 3 quarts water
• 1 Tblsp. salt
PREPARATION:
• Boil enough water to cook the pasta. add salt before boiling. Boil pasta for about 8-10 minutes. It will cook more when placed in the oven. Drain the past and rinse in cold water. Toss the pasta with the vegetables and cheese and put into a 2-3 quart baking dish. Cover with sauce and topping and bake in a 400 degree oven for 25-30 minutes.
SAUCE:
• 2 Tblsp. butter
• 3 cloves minced garlic
• 1/2 cup chopped red bell pepper
• 1 tsp. hot pepper flakes
• 1 Tblsp. Wondra® flour
• 1/2 lb. sliced Shitake or porcini mushrooms
• 2 tblsp. tomato paste
• 2 cups whole milk
• 1/2 tsp. ground nutmeg
• Salt and pepper to taste

PREPARATION:
• In a sauce pan, heat the butter and saute the garlic and red peppers. Add the mushrooms and salt and pepper and cook until a broth forms. Add the Wondra® to thicken and then add the tomato paste, milk and nutmeg. Salt and pepper to taste. Whisk until smooth and creamy. Pour sauce over the pasta and vegetables. Add the topping and bake.

TOPPING:
• 1 cup bread crumbs [French, Italian or sourdough]
• 1 tblsp. virgin olive oil
• Sprinkle the bread crumbs on top and drizzle olive oil over the top of the crumbs.