How many servings does this recipe make?

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

What ingredients do I need for Rigatoni With Red Peppers, Wild Mushrooms, And Fontina ?

You need 7 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 large red onions, halved lengthwise, cut crosswise into 1/3-inch-thick slices (about 6 cups), 1 pound assorted wild mushrooms (such as small portobello, oyster, chanterelle, and stemmed shiitake), cut into 1/3-inch-thick slices (about 10 cups), 2 large red bell peppers, cut lengthwise into 1/3-inch-thick strips (about 4 cups), and more.

Is Rigatoni With Red Peppers, Wild Mushrooms, And Fontina suitable as pasta & noodles?

Yes, Rigatoni With Red Peppers, Wild Mushrooms, And Fontina falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Rigatoni With Red Peppers, Wild Mushrooms, And Fontina ?

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

Rigatoni With Red Peppers, Wild Mushrooms, And Fontina Recipe

Name: Rigatoni With Red Peppers, Wild Mushrooms, And Fontina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 large red onions, halved lengthwise, cut crosswise into 1/3-inch-thick slices (about 6 cups); 1 pound assorted wild mushrooms (such as small portobello, oyster, chanterelle, and stemmed shiitake), cut into 1/3-inch-thick slices (about 10 cups); 2 large red bell peppers, cut lengthwise into 1/3-inch-thick strips (about 4 cups); 1 pound rigatoni; 3 teaspoons marjoram, divided; 1 1/2 cups grated Fontina cheese (about 6 ounces), divided

Rigatoni With Red Peppers, Wild Mushrooms, And Fontina – a delicious recipe with olive oil, red onions, mushrooms, red bell peppers, rigatoni, marjoram. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

2 tablespoons olive oil
2 large red onions, halved lengthwise, cut crosswise into 1/3-inch-thick slices (about 6 cups)
1 pound assorted wild mushrooms (such as small portobello, oyster, chanterelle, and stemmed shiitake), cut into 1/3-inch-thick slices (about 10 cups)
2 large red bell peppers, cut lengthwise into 1/3-inch-thick strips (about 4 cups)
1 pound rigatoni
3 teaspoons marjoram, divided
1 1/2 cups grated Fontina cheese (about 6 ounces), divided

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
297 kcal
Category
Pasta & Noodles

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Rigatoni With Red Peppers, Wild Mushrooms, And Fontina

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