Baked pasta with mushrooms, Fontina, and crumbs from Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice (page 207) by Alexandra Stafford

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bching on November 02, 2021

    We loved the final results., and the technique of mixing the uncooked pasta into a thin bechamel is elegant. I agree with Anya_sf: this serves 6 for dinner and 4 ounces of cheese is plenty. The recipe is in general poorly written. The ingredients aren't listed in the order used, and divided uses are not noted.

  • anya_sf on November 08, 2020

    This baked pasta method (baking uncooked pasta in lots of liquid) was new to me and I was slightly skeptical, but it worked perfectly using penne pasta. Unfortunately, I had to use supermarket fontina so the pasta wasn't as flavorful as it would have been with real Italian fontina, but it was still delicious. 1 cup diced fontina was closer to 4 oz, not 8; I used a heaping cup (5 oz) which seemed like plenty. In our house, this only served 4-6 for dinner.

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