Mushroom Rigatoni Bake

Mushroom Rigatoni Bake
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups 2% reduced-fat milk
  • 3 garlic cloves, minced
  • 2 teaspoons butter
  • ¼ cup all-purpose flour
  • 1 tablespoon dry sherry
  • ¼ cup sliced shallots
  • 1 cup (4 ounces) grated Asiago cheese, divided
  • + 8 more ingredients
    • 4 ounces sliced cremini mushrooms
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon salt
    • 8 ounces sliced shiitake mushroom caps
    • 1 tablespoon chopped fresh thyme
    • 8 ounces uncooked gigli or radiatore pasta
    • Thyme sprigs (optional)
    • Cooking spray

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, 1 tablespoon thyme, salt, pepper, and garlic; sauté 8 minut...

View full recipe at My Recipes

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