Mushroom Mozzarella Pasta

12 ounces pasta of you choice, such as a ziti or twisty shape

1 tablespoon olive oil

3/4 pounds or so fresh mushroom, sliced or chopped or some combo

1 medium onion, halved and sliced thin

Salt and black pepper to taste

1/4 cup white wine (the original recipe calls for a dry marsala wine, but I just use whatever I have on hand)

3 tablespoons butter

3 tablespoons flour

1 1/2 cups stock or broth (chicken, vegetable or mushroom)

1/2-3/4 cup finely grated parmesan cheese

8 ounces (115 grams) mozzarella, cut into small cubes

Cook the pasta and drain. Preheat oven to 400 degrees F.

Reheat your empty pasta pot over high heat. Add oil and once it is hot, add mushrooms and cook until they’ve begun to brown and glisten, but have not yet released their liquid. Reduce heat to medium-high, add onions, salt and pepper and saute together until the liquid the mushrooms give off is evaporated. Add wine and cook mixture, stirring, until it has almost or fully evaporated (depending on your preference). Add butter, stir until melted. Add flour, and stir until all has been dampened and absorbed. Add stock, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/mushroom mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all stock has been added. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat.

Combine sauce with pasta in whatever you're going to cook it in the oven with. Stir in half the parmesan and most of the mozzarella until evenly mixed. Sprinkle the top with remaining cheese. Bake for 25 to 30 minutes, until edges of pasta are golden brown.