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Baked Pasta With Tomatoes, Shiitake Mushrooms, And Prosciutto

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nut free memorial day
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 cups finely chopped onion

2 large garlic cloves, minced

1/4 teaspoon dried hot red pepper flakes, or to taste

1 teaspoon dried basil, crumbled

1 teaspoon dried orégano, crumbled

2 tablespoons olive oil

1 pound fresh shiitake mushrooms, stems discarded and the caps sliced

1/2 stick (1/4 cup) unsalted butter

3 tablespoons all-purpose flour

2 cups milk

two 28-ounce cans Italian tomatoes, drained well and chopped

1/4 pound thinly sliced prosciutto, cut into strips

1/4 pound Italian Fontina, grated (about 1 cup)

1/4 pound Gorgonzola, crumbled (about 1 cup)

1 1/2 cups freshly grated Parmesan

2/3 cup minced fresh parsley leaves

1 pound farfalle (large bow-tie-shaped pasta) or penne (quill-shaped macaroni)

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