Penne with Three Cheese and Porcini Mushrooms

Recipe and photo courtesy of Good Housekeeping

This baked pasta dish showcases a creamy cheese sauce and earthy porcini mushrooms, making it an easy family favorite.

1 package(s) (16 ounces) penne rigate or ziti pasta
1 cup(s) water
1 ounce(s) dried porcini mushrooms, (about 1 cup)
2 tablespoon(s) margarine or butter
1 medium onion, finely chopped
1 teaspoon(s) fresh thyme leaves, chopped
3 tablespoon(s) all-purpose flour
2 1/2 cup(s) reduced-fat (2%) milk
1/8 teaspoon(s) ground nutmeg
Salt and ground black pepper
4 ounce(s) Fontina cheese, cubed
1 cup(s) part-skim ricotta cheese
1 cup(s) freshly grated Parmesan cheese

INGREDIENTS 

1 package(s) (16 ounces) penne rigate or ziti pasta
1 cup(s) water
1 ounce(s) dried porcini mushrooms, (about 1 cup)
2 tablespoon(s) margarine or butter
1 medium onion, finely chopped
1 teaspoon(s) fresh thyme leaves, chopped
3 tablespoon(s) all-purpose flour
2 1/2 cup(s) reduced-fat (2%) milk
1/8 teaspoon(s) ground nutmeg
Salt and ground black pepper
4 ounce(s) Fontina cheese, cubed
1 cup(s) part-skim ricotta cheese
1 cup(s) freshly grated Parmesan cheese

DIRECTIONS

Heat large saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain and return to pot.
Meanwhile, preheat oven to 375 degrees F. In microwave-safe 4-cup liquid measuring cup or medium bowl, heat water in microwave oven on High 1 1/2 to 2 minutes or until boiling. Stir in porcini mushrooms; let stand 15 minutes. With slotted spoon, remove porcini; rinse to remove any grit. Finely chop and set aside. Strain soaking liquid through sieve lined with paper towel and set aside.
In 4-quart saucepan, melt margarine over medium heat. Add onion and cook 8 to 9 minutes or until tender and lightly browned, stirring occasionally. Stir in porcini and thyme.
Sprinkle flour over onion mixture in saucepan; cook 1 minute, stirring. Whisk in milk, mushroom liquid, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper. Heat to boiling over medium-high heat; cook 2 to 3 minutes or until mixture thickens slightly, stirring frequently.
Add porcini sauce to pasta in saucepot. Stir in Fontina, ricotta, and 1/2 cup Parmesan until combined. Spoon pasta into 3-quart ceramic baking dish; sprinkle with remaining Parmesan. Bake 30 minutes or until center is hot and top is golden.