Four-Cheese Pasta Gratin With Oven-Roasted Tomatoes
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




6 tablespoons unsalted butter
1/2 cup minced shallots
1/2 pound shiitake or other wild mushrooms thinly sliced
Salt to taste
Freshly-ground black pepper, to taste
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried rosemary, crumbled
2 tablespoons snipped fresh chives or minced parsley
6 tablespoons unsalted butter
3 tablespoons flour
2 cups milk, heated
4 ounces grated Italian fontina cheese
4 ounces grated mozzarella cheese
4 ounces crumbled gorgonzola cheese
1 cup freshly-grated Parmesan cheese
Freshly ground nutmeg to taste
Salt to taste
Freshly-ground black pepper to taste
12 oven-roasted tomatoes
12 ounces medium-size pasta shells - (to 16) cooked, and drained according to package directions

Preparation

1 Preheat oven to 350 degrees. In a skillet, melt 3 tablespoons of butter. Add shallot and cook, stirring occasionally for 3 minutes, or until softened. Add the mushrooms, salt and pepper, thyme, and rosemary. Cook, stirring occasionally for 2 minutes more or until the mushrooms are lightly golden. Transfer mixture to a bowl and stir in chives or parsley and set aside. 2 In a saucepan set over moderately-low heat melt butter, add the flour and cook the mixture, whisking, for 3 minutes. Add milk, bring mixture to a simmer, whisking, and simmer, stirring occasionally for 5 minutes or until lightly thickened. Remove saucepan from the heat and stir in the fontina, mozzarella, and gorgonzola and 2/3 cup of the Parmesan cheese, a little at a time, until well combined. Season to taste with salt and pepper. 3 To assemble the gratin; in a large bowl toss the pasta with the mushroom mixture. Add 3/4 of the sauce and stir gently to combine. Using remaining 3 tablespoons of butter, butter a 2- to 3-quart gratin dish arrange pasta and diagonal rows of the tomatoes. Top evenly with remaining sauce. Place in oven and bake for 25 minutes or until bubbling and golden.