Baked Pasta with Tomatoes, Shitake Mushrooms and Proscuitto

And i'm back!  Well it's been over a month since my last post and even longer since my last recipe post.  We have settled into our new home on the west coast and are loving the weather!  The first dinner I made in my new kitchen is a great recipe from my mom.  It does take some work, but it's totally worth it in the end!

Baked Pasta with Tomatoes, Shitake Mushrooms and Prosciutto
Serves 8
Ingredients:
2 Tablespoons olive oil
2 Cups finely chopped onions
1/4 teaspoon red pepper flakes
1 teaspoon dried basil
1 teaspoon oregano
1 lb shitake mushrooms, stems discarded, caps sliced
1/2 stick unsalted butter
3 Tablespoons flour
2 cups whole milk
2 (28oz) cans Italian tomatoes in juice, drained well and chopped
1/4 lb thinly sliced prosciutto, cut into strips
1 cup finely grated Italian Fontina Cheese
1 cup crumbled Gorgonzola
1 1/2 cup finely grated Parmigiano-Reggiano Cheese
2/3 cup minced fresh parsley
1 lb farfalle or penne pasta
salt and freshly ground pepper to taste
Directions:
Put rack in the middle 9of the oven and preheat to 450 degrees.  Butter a 3-4 qt shallow baking dish.  Heat oil in large skillet and add onions, garlic, red pepper flakes, basil, oregano, and cook stirring until onions are softened (about 6 minutes).  Add mushrooms, increase heat to moderate and cook stirring until mushrooms are tender (about 10 minutes).  Transfer to large bowl.  Melt 3 tablespoons butter in same skillet over moderate low heat.  Whisk in flour and cook, whisking constantly for 3 minutes to create a roux.  Add milk in a slow stream, whisking constantly and simmer until thick (about 2 minutes).  Pour sauce over mushroom mixture.  Stir in tomatoes, prosciutto, Fontina, Gorgonzola, 1 1/4 cup Parmesan and parsley.
Cook Pasta in 6-9 qt pot of boiling salted water for about 5 minutes (pasta will not be tender).  Drain well.  Add pasta, salt, pepper to mushroom mixture and toss until well combined.  Transfer to buttered baking dish and sprinkle with remaining Parmesan cheese.  Dot the top with butter.
Bake until top is golden and pasta is tender (about  25-30 minutes).
ENJOY!