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Receta Baked Pasta with Tomatoes, Shiitake Mushrooms, and Prosciutto

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Ingredientes

  • 1 T. olive oil
  • 1 c. finely chopped onion
  • 1 large garlic clove, minced
  • 1/8 t. dried hot red pepper flakes, or to taste
  • 1/2 t. dried basil, crumbled
  • 1/2 t. dried oregano, crumbled
  • 1/2 lb. fresh shiitake mushrooms, stems discarded and the caps sliced
  • 1/4 stick (1/8 cup) unsalted butter, divided
  • 1 1/2 T. all-purpose flour
  • 1 c. whole milk
  • 1 (28-ounce) cans Italian tomatoes, drained well and chopped
  • 2 oz. thinly sliced prosciutto, cut into strips
  • 1/8 lb. Italian Fontina, grated (about 1/2 cup)
  • 1/8 lb. Gorgonzola, crumbled (about 1/2 cup)
  • 3/4 c. freshly grated Parmesan, divided
  • 1/3 c. minced fresh parsley leaves
  • 1/2 lb. farfalle (large bow-tie-shaped pasta) or penne (quill-shaped macaroni)
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