Fontina, Orecchiette, Wild Mushroom Baked Pasta

We found this recipe in The New York Times for this very rich baked Fontina, Orecchiette, Wild Mushroom Pasta. We really liked it! We will definitely make it again. With Asparagus in full season at the market we started with an Asparagus, Burrata and Hazelnut Salad. Try this recipe for a very rich pasta!

Fontina, Orecchiette, Wild Mushroom

New York Times

1         pound mixed wild or cultivated mushrooms, such as oyster, maitake and shiitake

3         tablespoons extra-virgin olive oil

½         teaspoon kosher salt, more as needed

½         teaspoon black pepper, plus a few grinds

2         fresh rosemary branches

½         pound orecchiette, farfalle or other short pasta

¾         cup heavy cream

½         cup fresh ricotta

5         ounces fontina cheese, grated (1 1/4 cups)

2         ounces Parmesan, grated (1/2 cup)

1         teaspoon finely chopped fresh sage

1         garlic clove, finely grated

PREPARATION

1. Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.

2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.

3. Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.