Recipe courtesy of Michele Urvater

Pasta Gratin with Four Cheeses and Oven Roasted Tomatoes

Save Recipe
  • Total: 1 hr 5 min
  • Prep: 5 min
  • Cook: 1 hr
  • Yield: 6 servings
Share This Recipe


6 tablespoons unsalted butter

1/2 cup minced shallots

1/2 pound shiitake or other wild mushrooms, thinly sliced

Salt and pepper to taste

1/2 teaspoon dried thyme, crumbled

1/2 teaspoon dried rosemary, crumbled

2 tablespoon snipped fresh chives or minced parsley

For the Sauce

6 tablespoons unsalted butter

3 tablespoons flour

2 cups milk, heated

4 ounces grated Italian fontina cheese

4 ounces grated mozzarella cheese

4 ounces crumbled gorgonzola cheese

1 cup freshly grated Parmesan cheese

Freshly ground nutmeg to taste

Salt and pepper to taste

12 oven-roasted tomatoes

12 to 16 ounces medium-size pasta shells, cooked and drained according to package directions


  1. Preheat oven to 350 degrees F. In a skillet melt 3 tablespoons of butter. Add shallot and cook, stirring occasionally for 3 minutes, or until softened. Add the mushrooms, salt and pepper, thyme, and rosemary. Cook, stirring occasionally for 2 minutes more or until the mushrooms are lightly golden. Transfer mixture to a bowl and stir in chives or parsley and set aside. Now make the sauce. In a saucepan set over moderately low heat melt butter, add the flour and cook the mixture, whisking, for 3 minutes. Add milk, bring mixture to a simmer, whisking, and simmer, stirring occasionally for 5 minutes or until lightly thickened. Remove saucepan from the heat and stir in the fontina, mozzarella, and gorgonzola and 2/3 cup of the Parmesan cheese, a little at a time, until well combined. Season to taste with salt and pepper. To assemble the gratin; in a large bowl toss the pasta with the mushroom mixture. Add 3/4 of the sauce and stir gently to combine. Using remaining 3 tablespoons of butter, butter a 2 to 3 quart gratin dish arrange pasta and diagonal rows of the tomatoes. Top evenly with remaining sauce. Place in oven and bake for 25 minutes or until bubbling and golden.

Pasta Caprese

Pasta Emilia

Green Tomato and Vidalia Onion Gratin

Grilled Focaccia with Mozarella Di Bufala, Sweet Italian Sausage, and Fresh Tomatoes

Frisee Salad with Beans, Goat Cheese and Warm Bacon Dressing