Baked pasta with tomatoes, shiitake mushrooms, and prosciutto from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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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

  • kateiscoooking on November 15, 2020

    Be sure to undercook your pasta before adding it in. Loved the flavors of this. Next time, though, I'm making half a recipe!

  • hirsheys on January 19, 2019

    Technically, my mom made this - years ago. It was very good. Like a grown-up version of mac-n-cheese.

  • Breadcrumbs on November 07, 2011

    p. 225 - We loved this dish not just for what it is but for the possibilities it offers. First of all, on its own, as written it’s a very tasty, hearty dish that could feed an army! I can also imagine how wonderful variations might be - cooked, shredded chicken or sausage instead of prosciutto. Instead of removing the cooked veggies from the pan to make a roux, I simply made my roux in a separate pan while the veggies cooked then incorporated the milk to make a smooth, creamy sauce. I also decided to add the tomatoes AND their juice the book tells you to drain them to the mushroom mixture and let it reduce a little prior to incorporating the cream sauce. At this point I let the sauce cool and refrigerated it overnight. The following day all I needed to do was cook the pasta, bring the sauce up to a simmer, stir in the cheeses, prosciutto and pasta then bake for 20 minutes. Terrific dish I'll happily make again.

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