Shelly's Recipe

PENNE RIGATE AND VEGETABLES GRATIN

Category: Pasta - Baked

8 oz 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 Gorgonzola cheese, coarsely grated.
3 quarts water
1 tbsp salt

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 pasts 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 at 400 for 25-30 minutes.

Sauce:
2 tbsp butter
3 cloves minced garlic
1/2 cup chopped red bell pepper
1 tsp. hot pepper flakes
1 tbsp cornstarch
1/2 lb. sliced Shitake or porcini mushrooms
2 tbsp tomato paste
2 cups whole milk
1/2 tsp ground nutmeg
Salt and pepper to taste

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 cornstarch 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 tbsp virgin olive oil

Sprinkle the bread crumbs on top and drizzle olive oil over the top of the crumbs.