Penne With 3 Cheeses & Porcini Sauce

Heat large saucepot of water to boiling over high heat.

Add pasta and cook 2 minutes less than label directs.

Drain and return to pot with pat of butter.

Meanwhile, preheat oven to 375°F 5 In microwave-safe 4-cup liquid measuring cup or medium bowl, heat water in microwave oven on High 1 ½-2 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 saucepan, melt butter over medium heat. Add onion and cook 8-9 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, 1 teaspoon salt, and 1/4 teaspoon pepper.

Heat to boiling over medium-high heat; cook 2-3 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 30-35 minutes or until center is hot and top is golden.