Wintery Baked Pasta with Mushrooms and Prosciutto
1 stick unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
1 quart whole milk
1/2 cup tomato sauce (I use Classico brand)
Salt and freshly ground pepper
10 ounces white mushrooms, stems discarded and caps coarsely chopped
1 medium white onion, chopped
3 slices prosciutto in 1/4 inch slices, chopped
1 pound rigatoni
1/2 pound Fontina cheese, grated
Preheat oven to 350°. Cook 6 tablespoons of the butter over moderately high heat in a large saucepan, about 2 minutes. Add flour and whisk constantly over high heat until it begins to foam. Gradually whisk in the milk. Simmer the sauce over moderate heat, whisking frequently. Cook until the sauce is thickened, about 10 minutes. Add the tomato sauce and season with salt and pepper. Remove from the heat and set aside.
In a large skillet, melt 2 tablespoons of butter. Add the mushrooms and cook over medium-high heat, stirring occasionally, until they've released their liquid and are dry, about 8 minutes. Add the onion and cook, stirring frequently, about 6 minutes longer. Add the mushrooms and the prosciutto to the tomato sauce mixture.
In large pot of boiling salted water, cook the rigatoni until barely al dente, about 8 minutes. Drain and add pasta to the tomato sauce mixture and all but 3/4 cup of the Fontina. Stir well. Pour the pasta to a 9 x 13 inch baking dish. Sprinkle the remaining fontina.
Cover the pasta loosely with foil and bake for about 30 minutes. Remove the foil and bake about 15 minutes longer. For an extra browning, put the dish under the broiler for a few minutes.
Note: I always like to double this recipe and make it after a long day of skiing! Serve with a salad and your meal is all set!
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