Penne with Three Cheeses and Porcini Mushrooms
Instructions:
- You won’t miss the meat here, as the porcini mushrooms lend a meaty, slightly nutty flavor to this hearty vegetarian dish. Serve with a green salad.
- 1 package (16 ounces) penne rigate or ziti pasta
- 1 cup water
- 1 ounce dried porcini mushrooms (about 1 cup)
- 2 tablespoons margarine or butter
- 1 medium onion, finely chopped
- 1 teaspoon fresh thyme leaves, chopped
- 3 tablespoons all-purpose flour
- 21⁄2 cups reduced-fat (2%) milk
- 1⁄8 teaspoon ground nutmeg
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 4 ounces Fontina cheese, cubed
- 1 cup part-skim ricotta cheese
- 1 cup freshly grated Parmesan cheese
- In large saucepot, cook pasta 2 minutes less than label directs. Drain and return to pot.
- Meanwhile, preheat oven to 375°F. In microwave-safe 4-cup liquid measuring cup or medium bowl, heat water in microwave oven on High 11⁄2 to 2 minutes or until boiling. Stir in porcini mushrooms; let stand 15 minutes.With slotted spoon, remove porcini; rinse to remove any grit. Finely chop and set aside. Strain soaking liquid through sieve lined with paper towel and set aside.
- In 4-quart saucepan,melt margarine over medium heat.Add onion and cook 8 to 9 minutes or until tender and lightly browned, stirring occasionally. Stir in porcini and thyme.
- Sprinkle flour over onion mixture in saucepan; cook 1 minute, stirring. Whisk in milk, mushroom liquid, nutmeg, salt, and pepper. Heat to boiling over medium-high heat; cook 2 to 3 minutes or until mixture thickens slightly, stirring frequently.
- Add porcini sauce to pasta in saucepot. Stir in Fontina, ricotta, and 1⁄2 cup Parmesan until combined. Spoon pasta into 3-quart ceramic baking dish; sprinkle with remaining Parmesan. Bake 30 minutes or until center is hot and top is golden.