This recipe is a yummy baked Italian pasta dish. Fresh mushrooms are cooked in a cheese sauce made of a variety of Italian cheeses. Cooked penne pasta is added in and the mixture is placed in a casserole dish. Then the pasta is topped with more cheese and baked in the oven. A cheese lover's dream pasta dish!
An 8oz container of Italian blend shredded cheeses can be substituted for the fontina. White and baby portabella mushrooms were substituted, which were easier to find at my local grocery store. If you use milk instead of half and half, the sauce is thinner. You can thicken the sauce by adding 1 tbsp flour to the milk and stirring it together, and then add the milk and flour mixture to the recipe. I season the mushrooms with some onion powder, garlic powder and Italian seasoning. Adding the seasoning to the mushrooms while cooking, helps add flavor to the finished sauce.