Page 130 - One-Dish Meals

Penne with Three Cheeses and

Porcini Mushrooms

You won’t miss the meat here, as the porcini mushrooms lend a meaty,
slightly nutty flavor to this hearty vegetarian dish. Serve with a green salad.
P R E P 30 minutes C O O K 30 minutes M A K E S 8 main-dish servings

1 package (16 ounces) penne rigate 3 tablespoons all-purpose flour
or ziti pasta 1
2 ⁄2 cups reduced-fat (2%) milk
1 cup water 1
⁄8 teaspoon ground nutmeg
1 ounce dried porcini mushrooms
1 teaspoon salt
(about 1 cup)
1
⁄4 teaspoon ground black pepper
2 tablespoons margarine or butter
4 ounces Fontina cheese, cubed
1 medium onion, finely chopped
1 cup part-skim ricotta cheese
1 teaspoon fresh thyme leaves,
1 cup freshly grated Parmesan
chopped
cheese
1. In large saucepot, cook pasta 2 minutes less than label directs. Drain
and return to pot.
2. Meanwhile, preheat oven to 375°F. In microwave-safe 4-cup liquid
measuring cup or medium bowl, heat water in microwave oven on High
1 ⁄2 to 2 minutes or until boiling. Stir in porcini mushrooms; let stand
1
15 minutes. With slotted spoon, remove porcini; rinse to remove any grit.
Finely chop and set aside. Strain soaking liquid through sieve lined with
paper towel and set aside.

3. In 4-quart saucepan, melt margarine over medium heat. Add onion and
cook 8 to 9 minutes or until tender and lightly browned, stirring occa-
sionally. Stir in porcini and thyme.

4. Sprinkle flour over onion mixture in saucepan; cook 1 minute, stirring.
Whisk in milk, mushroom liquid, nutmeg, salt, and pepper. Heat to boil-
ing over medium-high heat; cook 2 to 3 minutes or until mixture thickens
slightly, stirring frequently.

130 Pastas & Pies