Baked Penne and Mushrooms Recipe

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Ingredients:

Serving

1 tsp kosher salt
8 oz fontina
1 cup grana padano or 1 cup parmigiano-reggiano cheese, grated
4 tbsp butter, soft
1 lb mixed mushrooms, cleaned and sliced
1 cup half-and-half
1 lb penne
2 tbsp italian parsley, chopped

Directions:

Arrange a rack in the middle of the oven and heat to 400 degrees. Fill a pasta pot with 6 quarts water, add 1 tablespoon salt, and heat to the boil. Shred the fontina through the larger holes of a hand grater, and toss the shreds with 1/2 cup of the Grana Padano. Put 3 tablespoons of the butter in a big skillet, and set it over medium-high heat. When the butter begins to bubble, drop in the mushroom slices, stir with the butter, season with the teaspoon salt, and spread the mushrooms out to cover the pan bottom. Let the mushrooms heat, without stirring, until they release their liquid and it comes to a boil.
Cook the mushrooms, stirring occasionally, as they shrivel and the liquid rapidly evaporates. When the skillet bottom is completely dry, stir the half and half into the mushrooms, stir, and bring the sauce to a boil. Cook it rapidly for a minute or two to thicken slightly, then keep it warm over very low heat.
Meanwhile, stir the penne into the boiling pasta water and cook until barely al dente. Ladle a cup of the pasta cooking water into the mushroom sauce and stir. Drain the pasta briefly, and drop into the cream-and-mushroom sauce. Toss the penne until all are nicely coated, then sprinkle over them the remaining 1/2 cup of Grana Padano (not mixed with fontina) and the chopped parsley. Toss to blend. Coat the bottom and sides of a baking dish with the last tablespoon of butter. Empty the skillet into the dish, spreading the penne and sauce to fill the dish completely in a uniform layer.
Smooth the top, and sprinkle the mixed fontina-Grana Padano evenly all over. Set the dish in the oven, and bake 20 to 25 minutes, until the cheese topping is crusty and deep golden brown and the sauce is bubbling up at the edges. Set the hot baking dish on a trivet at the table, and serve family-style.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	340.39 Kcal (1425 kJ)
Calories from fat	211.68 Kcal
		% Daily Value*
Total Fat	23.52g	36%
Cholesterol	44.08mg	15%
Sodium	758.05mg	32%
Potassium	92.19mg	2%
Total Carbs	14.06g	5%
Sugars	1.71g	7%
Dietary Fiber	2.44g	10%
Protein	17.43g	35%
Vitamin C	1.6mg	3%
Iron	0.1mg	1%
Calcium	2164.5mg	216%

Amount Per 100 g
Calories	161.7 Kcal (677 kJ)
Calories from fat	100.55 Kcal
		% Daily Value*
Total Fat	11.17g	36%
Cholesterol	20.94mg	15%
Sodium	360.09mg	32%
Potassium	43.79mg	2%
Total Carbs	6.68g	5%
Sugars	0.81g	7%
Dietary Fiber	1.16g	10%
Protein	8.28g	35%
Vitamin C	0.7mg	3%
Iron	0.1mg	1%
Calcium	1028.2mg	216%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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