364187 Thu Jan 25 14:54:01 -0800 2007 2 31 Home Cooking 0 2227055 Baked Pasta with Sausage and Three Cheeses 1 pound fettucini or pasta of your choice 1 pound sausage (Pork or Turkey, hot or sweet, or mixed) 2 T olive oil 1 cup chopped onion 3 garlic cloves, minced 1 pound shitake mushrooms 2 28-ounce cans whole tomatoes, drained, chopped, then drained again 1 1/2 cups shredded Fontina Cheese 1 cup crumbled gorgonzola 1 1/2 cup grated parmesan 1 T dried oregano 1 T dried basil 1/4 c fresh parsley 4 T butter, divided 3 T flour 2 cups milk Salt and pepper Preheat oven to 400. Cook pasta until al dente. Cook the sausage in a large skillet, breaking up as you go, until browned. Place sausage in a large bowl and drain skillet. Heat the olive oil in the skillet over medium heat, and sauté the onion and garlic until soft. Add the mushrooms, and cook until tender. Place in the bowl with the sausage. Add tomatoes and combine well. Add Fontina, gorgonzola, 1 c of the parmesan and herbs. Season with salt and pepper. In a saucepan, melt 3T of the butter (reserving 1T), and add the flour, cooking until the roux is golden. Pour in the milk in a stream, whisking constantly. Simmer until thickened, season with salt and pepper. Toss with the sausage/mushroom/cheese mixture, and then with the pasta. Place mixture in a casserole dish coated with cooking spray and sprinkle remaining parmesan cheese over the top. Dot with small bits of the remaining 1 T of butter. Bake for 25-30 minutes, or until browned and bubbly. Thu Jan 25 14:54:01 -0800 2007 11921 wyf4lyf 1 2238595 Thank you wyf4lyf, it looks good and cheesy! How would you describe the consistency when it comes out of the oven? Is it moister than say a baked ziti? Mon Jan 29 11:18:08 -0800 2007 2227055 13609 Scagnetti 1 2239180 I'm sorry to say that I can't tell you. I got the recipe a couple of months ago...made it for a potluck I was hosting...someone else pulled it out of the oven and it was GONE before I could have some! (I was bummed!) On that alone, and all the raves, I figured it was worth sharing. So...let me know what you think. I want to make it again, but I need a crowd, as I don't want all those leftovers tempting me!!! Mon Jan 29 13:32:15 -0800 2007 2227055 11921 wyf4lyf