Rate this recipe!
| Servings |
|
Ingredients
- 8 ounces Pasta Radiatore cooked -- cooked as directed
- 4 ounces diced cooked dry cured bacon
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 5 ounces fresh shitake mushrooms
- salt and pepper -- to taste
- 1 3/4 cups whole milk
- 8 ounces cream cheese
- 1/4 cup grated parmesan cheese
- 2 ounces gorgonzola dolce cheese
- 1/2 teaspoon garlic powder
- Garnish
- 1/2 cup garlic & cheese coutons -- grind in food processor
Ingredients
|
Rate this recipe!
|
Instructions
- Cook pasta al dente according to package directions. Drain well!
- Preheat oven to 350F.
- In a medium frying pan, heat olive oil until it begins to smoke. Add butter and melt. Add mushrooms and salt & pepper, toss until they begin to brown. Add milk, garlic powder, and bring to a boil. Simmer for five minutes, then remove from heat. Add cheeses and stir until the sauce is smooth and velvety. Mix sauce with cooked pasta.
- Butter a large (or two small) pyrex baking dishes. Fill or divide the pasta and sauce evenly. Garnish with ground croutons. Bake for about 30 minutes or until nicely browned on top.
Share this Recipe