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Mushroom Rigatoni Bake

Becky Luigart-Stayner; Jan Gautro
Yield 4 servings
A full cup of Italian Asiago cheese gives body and flavor to the velvety sauce, which is laced with sherry.

Ingredients

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

Nutrition Information

  • calories 474
  • caloriesfromfat 30 %
  • fat 16 g
  • satfat 8 g
  • monofat 4.6 g
  • polyfat 2.2 g
  • protein 21.8 g
  • carbohydrate 61.4 g
  • fiber 3.3 g
  • cholesterol 40 mg
  • iron 3.9 mg
  • sodium 745 mg
  • calcium 386 mg

How to Make It

  1. Preheat oven to 375°.

  2. Cook pasta according to the package directions, omitting salt and fat. Drain well. Set cooked pasta aside.

  3. 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 minutes or until mushrooms are tender. Add sherry; cook 1 minute, stirring frequently. Remove from heat.

  4. 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 cup 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 cup cheese. Bake at 375° for 30 minutes or until cheese melts and begins to brown. Garnish with thyme sprigs, if desired.