In a previous post, I mentioned how I ended up with many pounds of excess rigatoni. One evening when I was sitting in front of the television, I started looking for recipes that used rigatoni to try to use it all up. There were so many that were similar, that I really stretched to find those that weren’t just red sauce and cheese. As a result, I ended up with quite a few recipes.
Over months I made those recipes and slowly but surely the rigatoni was used up. Unfortunately the supply of recipes had not likewise been exhausted, so when I went to make this dish, the rigatoni cupboard was bare. Luckily I had a partial box of radiatore pasta (named because they look like little radiators) in my pantry. In retrospect, I think it was a better choice.
Mushroom Rigatoni Bake
This was an earthy, savory dish. So delicious!
I used both a mushroom mix that contained a wide variety of shroom types and some medium-sized Portobello.
Cook the pasta and the shallots.
Slice the shrooms and sauté.
Making the sauce.
Throw it all in a baking dish and cover with cheese for the oven.
Out of the oven.
I am going to make this again and again.
Mushroom Rigatoni Bake
prep 4 servings ∙ source M.myrecipes.com
INGREDIENTS
- 16 ounces uncooked gigli or radiatore pasta
- 4 teaspoons butter
- 1/2 cup sliced shallots
- 16 ounces sliced shiitake mushroom caps
- 8 ounces sliced cremini mushrooms
- 2 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 garlic cloves, minced
- 2 tablespoon dry sherry
- 1/2 cup all-purpose flour
- 4 cups 2% reduced-fat milk
- 2 cup (4 ounces) grated Asiago cheese, divided
- Cooking spray
- Thyme sprigs (optional)
DIRECTIONS
Preheat oven to 375°.
Cook pasta according to the package directions, omitting salt and fat. Drain well. Set cooked pasta aside.
Melt butter in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes. Add mushrooms, thyme, salt, pepper, and garlic; sauté 8 minutes or until mushrooms are tender. Add sherry; cook 1 minute, stirring frequently. Remove from heat.
Place flour in a Dutch oven over medium-high heat; gradually add milk, stirring constantly with a whisk. Bring mixture to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 cheese, stirring until melted. Add pasta and mushroom mixture to cheese mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cheese. Bake at 375° for 30 minutes or until cheese melts and begins to brown. Garnish with thyme sprigs, if desired.
NUTRITIONAL INFO
474 calories
30 % caloriesfromfat
16 g fat
8 g satfat
4.6 g monofat
2.2 g polyfat
21.8 g protein
61.4 g carbohydrate
3.3 g fiber
40 mg cholesterol
3.9 mg iron
745 mg sodium
386 mg calcium
Rantings of an Amateur Chef 
You just can’t beat baked pasta dishes. So rich and comforting.
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nicce
-http://noodles4thoughts.wordpress.com/
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fresh mushrooms and pasta= absolutely amazing combination 🙂 I bet it was so delicious
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