This came out better the second time, with some modifications. I used more mushrooms than called for, regular white mushrooms, cremini, and portobello caps. The mushrooms generated a lot of liquid once cooked, so I modified the white sauce by using 1/3 cup flour instead of 1/4. The white sauce was very thick, but once stirred in with the mushrooms and the liquid, it was perfect. I didn't measure the salt, but I'm sure I used more than the recipe called for for better flavor. Also, I wouldn't use rigatoni-the large noodles are overwhelming. Use penne or farfelle.
Mushroom Rigatoni Bake
framingham Posted: 05/12/09
sigmaration Posted: 01/11/09
This was truly outstanding. We used whole wheat rotini pasta, 2tsp of dried thyme (in place of fresh) and an asiago-like cheese from our local cheesemonger. We used a little extra cheese on the top just to use up what we bought. It was really great, and we will make this over and over.
cookinfabulous Posted: 01/01/09
This was great. It dirtied up alot of pans, but came together easily. My meat eating husband loved it - he suggested adding peas. Will make this again!
foodfrombooks Posted: 06/28/10
Everytime I make this I realize that it's more than the sum of its parts. A very good pasta dish! (I often add more button (or cremini/baby bella) mushrooms than shiitskes, and it's still elegant and delicious.)
mjmayinsf Posted: 02/03/11
Delicious - a keeper! Used 1/2 and 1/2 cremini and shitake. Great flavor.
pooter Posted: 02/14/11
This was great. My partner and I loved it and it lasted the whole week - which is what I wanted. I doubled the ingredients for more servings and the Asiago Cheese was wonderful tasting. I never heard of this cheese, I am ashamed to say, but it made love to my taste buds and I will be using it again. Splendido.
NWE928 Posted: 02/12/12
A crowd pleaser. Easily adjusted to personal preferences. For example, I added 2 cups of spinach (just wilted it in the milk/cheese mixture before combining), and since my husband doesn't like asiago cheese I substituted half manchego half mozzarella--still had a nice bite. I also used 1/2 regular and 1/2 vegetable-blend rotini for a mix of colors. Very filling and freezes nicely.
FluteLoverAndy Posted: 05/24/12
I think I baked it too long as it seemed a little dry. Delicious recipe though and definitely good for a relaxed night at home.
candicedw Posted: 05/11/12
So delicious. Not always a huge fan of mushrooms or thyme, but they work beautifully together in this. The shallots really add flavor and interest. I found I only needed to bake it for 20 minutes to get the cheese brown, carmelized and perfect.
Mbalady Posted: 02/20/13
This one is definitely a keeper! It's so rich and creamy, I have a hard time believing it's "light." I guess the absence of meat helps, but I don't even miss it. I didn't have any sherry or shallots, so I used chicken broth and yellow onion instead. Delicious!
calteri Posted: 03/12/14
My family and I really enjoyed this recipe. The only holdout was my grandson, who hates mushrooms (Didn't know he was stopping by.)
nnadiofuvnap Posted: 12/26/13
Really a wonderfully creamy, savory dish. It's such a nice balance of textures and flavors.