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Pasta with Leek, Mushroom & Summer Squash Gratin

From Our Kitchen


1 lb. rigatoni pasta
1 lb. leeks
1 lb. mushrooms
1 lb. summer squash
¼ lb. butter
¼ lb. rice flour
¼ lb. Gruyere cheese
½ qt. milk
½ qt. light cream
pinch nutmeg
salt & pepper to taste


Cook pasta and set aside.

Dice leek, mushroom and squash into ¼ in. cubes. Blanch vegetables separately and set aside.

Put pasta, vegetables, and half of the cheese into a bowl. Add ¾ of the béchamel and mix. Put in a gratin pan, add more sauce if needed.

Cover with leftover cheese, and bake in the oven for 20 minutes at 375°F. If needed, put under boiler for 1-2 min to brown the cheese fully.

Béchamel sauce:
Melt butter in a saucepan. Add the flour, milk, cream, nutmeg, salt & pepper while continuously whisking until the sauce boils. Turn heat down to low and cook for 5-10 minutes, whisking continually.