I saved this one back in 2004 - I don't think I made it! But it looks very good. Penne Quattro Formaggi Con Prosciutto ÂJennifer Garner (Baked Pasta with Four Cheese Sauce and Prosciutto) from: Gourmet Gatherings Pasta: 1 one-pound box penne rigate, uncooked 1 tablespoon kosher salt 2 tablespoons extra-virgin olive oil Pasta Sauce: 6 tablespoons unsalted butter, plus 1 tablespoon for buttering the baking dish 1 medium onion, diced 1/2 cup all-purpose flour 5 1/2 cups whole milk 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper Pinch cayenne pepper 1 cup (about 4 ounces) grated Parmigiano-Reggiano 2 1/2 cups (about 10 ounces) grated Gruyère cheese 1 1/2 cups (about 6 ounces) grated Fontina cheese 1/2 cup (about 2 ounces) dolce latté Gorgonzola cheese 1 1/2 tablepoons Dijon mustard 1/4 pound prosciutto, thinly sliced, torn by hand into small 1/2-inch pieces Breadcrumb Topping: 3 tablespoons butter 1/2 teaspoon kosher salt 1 1/2 cups coarse breadcrumbs 1/4 cup Italian parsley, finely chopped 2 teaspoons fresh thyme leaves, chopped Preheat the oven to 375?. Prepare Baking Dish: Butter a 3-quart gratin dish; set aside. Cook Penne Pasta: Bring a large saucepan (at least 4 qt.) of water to boil. Add the salt, then the pasta, and cook until al dente, about 8 minutes. Drain. Place pasta into a large metal bowl and toss with 2 tablespoons olive oil; set aside. Make Cheese Sauce: Make a roux by melting the butter in a large saucepan over medium heat. When the butter is hot, add the onion and cook until softened but not browned, about 5 minutes. Turn the heat up to medium-high and add the flour all at once. Whisking constantly, cook the flour for 2-3 minutes (do not brown). While whisking, slowly pour in milk. Continue cooking, whisking slowly but constantly until the mixture thickens. Remove from heat; whisk in salt, black pepper, and cayenne pepper. With a spoon, stir in all of the cheese and allow to melt and blend in. Stir in the mustard and prosciutto pieces. Pour the cheese sauce onto cooked pasta and toss gently to coat. Transfer immediately to the prepared gratin dish. Cover tightly with foil. Bake for 15 minutes or until steamy and hot. Make the breadcrumb topping: Melt the butter in a large sauté pan over medium heat. Add the salt to the melted butter. Add the breadcrumbs and toast until nice and crunchy, stirring occasionally, about 4 minutes. Remove from heat and mix in herbs. Serve: Place a spoonful of baked penne in a soup plate or bowl, garnish generously with toasted breadcrumbs. Serves 14 as a first course (8-10 as a main course).

Lou, ROTFL!!!! Jim, thank you - I appreciate it! I am not surprised I couldn't read the bag. Overnight it seems I need reading glasses! I think I made a combo of everything on here - lol. Removed casings and browned the sausage with onion and garlic. Added carrot, crushed tomatoes, chicken broth, bay leaf - simmered - then at the end added frozen green beans and a box of orzo. I made a mistake - I think I was supposed to do 1/2 cup and I put the whole box in so it was more like a stoup! I have 2 quarts left for lunch during the week:D Soup in the fridge is a good thing. Maria, I made something similar that Lydia B. made - it also had peccorino. I forgot about it - thank you. Funny you mentioned the red wine! I mentioned earlier that I wasnt going out - it was snowing. Well, it turned out I had half a class left of wine - so while I wouldn't go out for heavy cream I put the boots on for Ruffino Chianti Classico:D

Over on the cooking forum some months back, someone posted the following: > I had a recipe for Tortellini, Peas, and Prosciutto. I haven't made it in a quite a while, and now I can't find it. > As well as I remember, it was tortellini, prosciutto, peas, cream, Parmesan cheese, and maybe shallots. and I posted the following response: I often make a very similar meal. So often that I've never even bothered to write down any given version of it. It is usually some combination of meat and/or vegetables that I happen to have on hand, mixed with a three-cheese tortellini and a pan-made parmesan cheese-cream sauce. Assuming that I had the main ingredients you listed, here's how it'd go: Tortellini con tutto cio che e in frigo serves 3 to 4 9 oz package Buitoni 3 cheese tortellini 2 medium shallots (chopped fine) 1 Tbsp olive oil 3 oz proscuitto (sliced into thin ribbons 1/4"x2") 1/3 cup frozen peas 1 1/2 Tbsp butter 1 Tbsp flour 1 tsp crushed garlic 4-6 medium white mushrooms (sliced) 1/3 cup light cream (or half and half) 1/3 cup white wine 1/3 cup grated parmesan cheese Cook tortellini according to package directions. Heat oil over medium heat. Add chopped shallots and cook until shallots start to become translucent, being careful to not let them brown. Add garlic and mushrooms, and cook until mushrooms soften. Add peas and proscuitto. Melt butter in center of pan and add flour to melted butter, letting the butter and flour foam up. Add cream and stir until sauce starts to thicken. Stir in wine and cheese, adding more wine if the sauce is too thick, add more cheese if the sauce is too thin. Drain tortellini and add to pan with sauce. Stir until well mixed and serve with crescent rolls. The title of the recipe translates as: Tortellini con tutto cio che e in frigo == Tortellini with whatever you find in the fridge

Wow! Great looking stuff. Nancy your peach butter looks sooooo good! Too bad I am coming for supper and not breakfast on Saturday, lol. Michelle, the canning is a disease. DH and I put up 16 pints of Annie's salsa last night. We did 16 pints two weeks ago also, and gave 6 to my son who adores the salsa. Marigene, I adore corn chowder, and I am NOT corned out yet. The corn we are getting from the local veggie market is the sweetest I have ever had, and I could eat it every night! And that bread, yummers. I also would love a slice of that peach tart. Kathleen, your meatballs are making my tummy growl. Yum. Lou, your pond is fabulous. I have bought several book son making ponds, cause I want one in my backyard. Someday I will have one. Just too many other things have priority right now. Dishes, those dirt bombs look super. I have not tried them yet. So many recipes, so little time... sigh Terri pacnw, I would have loved to be sitting at your barbecue table. It looked so good. And Ann's moussaka, and Annie's everything, and I really got excited as Maureen's canning bounty. I knew there was a reason I don't come here often. I get too hungry! Last night I had a stuffed pepper, and I must say it was the best I have ever made. Tonight will be grilled chicken breast. I have had the chicken marinading in a wonder garlic marinade since yesterday. Then corn on the cob and some friend potatoes. I am looking forward to supper. Sherry