Instructions:
Preheat oven to 350° F. Lightly butter a 9 x 13 inch shallow baking dish.                                

In a small bowl, cover dried mushrooms in ½ cup boiling water.  Let soak until softened, 15-20 minutes.  Pour into strainer. Remove mushrooms, squeezing excess water back through strainer. Reserve liquid.   Finely chop mushrooms. Set aside.

In a small saucepan or sauté pan, simmer wine over medium heat, 4-6 minutes, until reduced by half.  Set aside.

Bring 4 quarts of water to a boil. Add 1 tablespoon salt and pasta.  Cook according to package directions stirring occasionally.  Pasta is done when it is slightly chewy to the bite or al dente.  Drain pasta in a colander and set aside.

Prepare sauce while pasta is cooking.  In a large saucepan, melt 4 tablespoons butter over medium heat. Stir in shallots and cook for 2 minutes.  Add garlic, thyme, sage and rosemary. Cook an additional minute.  Stir in porcini, crimini mushrooms and salt. Cook, stirring frequently, until mushrooms are browned and their cooking liquid has almost evaporated, 8-10 minutes. Add remaining butter and cook until melted. Add flour and cook, stirring constantly, for 3 minutes.  Gradually add half and half and bring just to a boil, stirring constantly.  Reduce heat and simmer, stirring often, until sauce slightly thickens, 4-5 minutes.  Blend in reserved dried mushroom liquid, reduced wine and pepper. Add 3 cups Italian cheese and stir until cheese is melted. Remove pan from heat and gently fold in pasta.  Pour into prepared baking dish.  Top with cheddar, remaining Italian blend and pine nuts.

Bake 20-25 minutes until bubbly and top begins to brown.  Let sit 5 minutes before serving. Garnish with chopped parsley
Serves 10
Prep Time: 55 min.  
Cooking Time: 20-25 minutes