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Pasta Gratin with Mushrooms and Fontina




Source of Recipe


Internet


List of Ingredients




1 ounce dried porcini or Polish black mushrooms
2 tablespoons unsalted butter
1 pound cremini or button mushrooms, trimmed and sliced
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound penne, or other tubular-shaped pasta, such as ziti
2 cups (8 ounces) shredded Fontina cheese, preferably Italian, but Swedish will do
1 cup ricotta cheese
1 cup heavy cream
1/4 cup freshly grated Parmesan cheese


Recipe



1. Position a rack in the top third of the oven and preheat to 450 degrees F. Lightly butter a 15- by 10-inch baking dish.
2. In a small bowl, cover the dried mushrooms with 1 cup of boiling water. Let stand until softened, about 20 minutes. (Or, place the porcini and 1 cup hot tap water in an small glass bowl and microwave on High for 2 minutes, and let stand for 5 minutes.) Lift the mushrooms out of the soaking liquid (leaving any grit behind in the bottom of the bowl) and coarsely chop; set aside. Strain the soaking liquid through a wire sieve lined with a moistened paper towel and reserve.

3. In a large (12-inch) nonstick skillet, heat 1 tablespoon butter over medium heat. Add the fresh mushrooms and cook, stirring occasionally, until they begin to give off their juices, about 5 minutes. Add the soaked mushrooms and their strained liquid. Bring to a boil over high heat and cook until the liquid evaporates, about 5 minutes. Season with the salt and pepper and set aside. (The mushroom mixture can be prepared up to 2 hours ahead, kept at room temperature. Reheat before using.)

4. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Stir in the penne. Cook, stirring occasionally, until almost, but not quite tender, about 8 minutes. (The pasta will be cooked further in the oven.) Drain, shaking the colander well to remove any excess water from the pasta. Return the penne to the pot. Add the mushrooms, Fontina cheese, ricotta cheese, and heavy cream and mix.

5. Transfer to the prepared dish. Sprinkle with the Parmesan cheese and dot with the remaining 1 tablespoon butter. Bake until the top is crusty brown, about 10 minutes.