Mushroom Rigatoni Bake

My family and I really enjoyed this recipe. The only holdout was my grandson, who hates mushrooms (Didn't know he was stopping by.)

Really a wonderfully creamy, savory dish. It's such a nice balance of textures and flavors.

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!

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.

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.

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.

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.

Delicious - a keeper! Used 1/2 and 1/2 cremini and shitake. Great flavor.

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.

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.

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!