Penne Pasta with Mushrooms in Bechamel Sauce
Several days ago I made a penne pasta casserole-type dish with crimini, shiitake, and hedgehog mushrooms, baked in a bechamel sauce with Fontina and Parmesan-Reggiano cheese. It was surprisingly light and delicious to eat, with a pleasant meatiness from the mushrooms. It wasn’t too difficult or time-consuming to put together, which is always welcome on weekdays!
I got the recipe from Lidia Cooks from the Heart of Italy, a cookbook I discovered while watching her show on PBS one day. I’ve made a couple meals from this book and found it informative about Italian cuisine, and fun to read and peruse. The recipes I made were hearty and delicious without being too heavy to eat or time-consuming to cook. I’m pleased so far :)
