Mushroom Rigatoni Bake Recipe

Name: Mushroom Rigatoni Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 375u00b0.
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; saute 3 minutes. Add mushrooms, 1 tablespoon thyme, salt, pepper, and garlic; saute 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 375u00b0 for 30 minutes or until cheese melts and begins to brown. Garnish with thyme sprigs, if desired.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces uncooked gigli or radiatore pasta, 2 teaspoons butter, 1/4 cup sliced shallots, 8 ounces sliced shiitake mushroom caps, and more.

Yes, Mushroom Rigatoni Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Rigatoni Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions