Penne and Vegetable Gratin

Preparation

1. Step 1

   In a 4-quart kettle bring 3 quarts salted water to a boil. Add pasta and cook, stirring occasionally, 8 minutes. (Pasta will cook more when baked.) Drain pasta in a colander and rinse well under cold water. Drain pasta well and in a 2- to 2 1/2-quart gratin dish or other shallow baking dish toss pasta with zucchini, tomatoes, Fontina, and herbs.

   Step 2

   Preheat oven to 400°F.

2. Make sauce:

   Step 3

   In a large heavy saucepan cook garlic and red pepper flakes in butter over moderately low heat, stirring, 2 minutes. Add mushrooms and salt to taste and cook over moderate heat, stirring, until mushrooms are tender and give off their liquid. Add flour and cook, stirring, 2 minutes. Add tomato paste, milk, nutmeg, and salt and pepper to taste and bring to a boil, whisking. Simmer sauce, whisking, 30 seconds.

   Step 4

   Pour sauce evenly over pasta mixture and shake gratin dish gently to coat pasta mixture with sauce.

3. Make topping:

   Step 5

   In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.

   Step 6

   Sprinkle topping over pasta mixture and bake in middle of oven 30 minutes. Cool gratin 10 minutes before serving.