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Penne with Three Cheeses and Porcini Mushrooms

  • 30minutes
  • 465calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package(s) (16 ounces)

  2. penne rigate or ziti pasta

  3. 1 cup(s) water

  4. 1 ounce(s) dried porcini mushrooms , (about 1 cup)

  5. 2 tablespoon(s) margarine or butter

  6. 1 medium onion , finely chopped

  7. 1 teaspoon(s) fresh thyme leaves , chopped

  8. 3 tablespoon(s) all-purpose flour

  9. 2 1/2 cup(s) reduced-fat (2%) milk

  10. 1/8 teaspoon(s) ground nutmeg

  11. Salt and ground black pepper

  12. 4 ounce(s) Fontina cheese, cubed

  13. 1 cup(s) part-skim ricotta cheese

  14. 1 cup(s) freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. Meanwhile, preheat oven to 375 degrees F. In microwave-safe 4-cup liquid measuring cup or medium bowl, heat water in microwave oven on High 1 1/2 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.

  3. 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.

  4. 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 to 3 minutes or until mixture thickens slightly, stirring frequently.

  5. 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.

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