Baked Pasta with Tomatoes, Shiitake Mushrooms, and Prosciutto Recipe

Ingredients

• 1 T. olive oil
• 1 c. finely chopped onion
• 1 large garlic clove, minced
• 1/8 t. dried hot red pepper flakes, or to taste
• 1/2 t. dried basil, crumbled
• 1/2 t. dried oregano, crumbled
• 1/2 lb. fresh shiitake mushrooms, stems discarded and the caps sliced
• 1/4 stick (1/8 cup) unsalted butter, divided
• 1 1/2 T. all-purpose flour
• 1 c. whole milk
• 1 (28-ounce) cans Italian tomatoes, drained well and chopped
• 2 oz. thinly sliced prosciutto, cut into strips
• 1/8 lb. Italian Fontina, grated (about 1/2 cup)
• 1/8 lb. Gorgonzola, crumbled (about 1/2 cup)
• 3/4 c. freshly grated Parmesan, divided
• 1/3 c. minced fresh parsley leaves
• 1/2 lb. farfalle (large bow-tie-shaped pasta) or penne (quill-shaped macaroni)
View Full Recipe at Eliots Eats