Bacon Mushroom Pasta Bake - cooking recipe

Ingredients

8 ounces radiatore, uncooked
2 teaspoons butter
1/4 cup shallot, sliced
8 ounces shiitake mushroom caps, sliced
4 ounces cremini mushrooms, sliced
4 ounces morels, chopped
2 ounces bacon
1 tablespoon fresh thyme, chopped
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
3 garlic cloves, minced
1 tablespoon dry sherry
1/4 cup all-purpose flour
2 cups milk
1 cup asiago cheese, grated (divided)
cooking spray
fresh thyme sprig (optional)

Preparation

reheat oven to 375\u00b0.
Cook pasta according to the package directions, omitting salt and fat.
Drain well. Set cooked pasta aside.
Cook bacon and set aside to cool.
Melt butter in a large nonstick skillet over medium-high heat.
Add shallots; saute 3 minutes.
Add mushrooms, 1 tablespoon thyme, salt, pepper, and garlic; saute 8 minutes or until mushrooms are tender.
Add sherry; cook 1 minute, stirring frequently.
Remove from heat.
Place flour in a Dutch oven over medium-high heat; gradually add milk, stirring constantly with a whisk.
Bring mixture to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk.
Remove from heat; add 1/2 cup cheese, stirring until melted.
Add pasta and mushroom mixture to cheese mixture, crumble in the bacon, tossing well to combine.
Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese.
Bake at 375\u00b0 for 30 minutes or until cheese melts and begins to brown.
Garnish with thyme sprigs, if desired.