45 minutes
A savory pasta bake with a mix of wild mushrooms and a blend of cheeses, perfect for a comforting meal.
Mixed Mushrooms, cleaned and sliced
0 lb
tablespoons
teaspoons
teaspoons
sprigs
0 lb
cups
cups
Fontina Cheese, grated
0 oz
Parmesan Cheese, grated
0 oz
Fresh Sage, finely chopped
teaspoons
Garlic Clove, finely grated
each
1. Roast Mushrooms
Toss the sliced mushrooms with olive oil, kosher salt, pepper, and rosemary sprigs on a large baking sheet. Roast in a preheated oven at 450°F for 15 to 18 minutes, until golden brown with crisp edges.
2. Cook Pasta
Cook the pasta in a large pot of salted water until very al dente. Drain the pasta, which should be a bit firmer than usual as it will continue to soften in the oven.
3. Prepare Cheese Mixture
In a large bowl, mix together heavy cream, ricotta, fontina, Parmesan, sage, a pinch of pepper, and grated garlic. Add the al dente pasta and roasted mushrooms, tossing to coat evenly. Season with additional salt if necessary.
4. Bake Pasta
Transfer the pasta mixture to a 2-quart gratin dish or a 9x13 inch pan. Bake in a 500°F oven for 10 to 15 minutes until the cheese is bubbly and slightly browned on top.
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