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Barilla Baked Rigatoni with Porcini Mushrooms & Parmigiano Cheese


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Barilla Baked Rigatoni with Porcini Mushrooms & Parmigiano Cheese
PREPARATION TIME
1 hours

TYPE
Main course

NUTRITIONAL FACTS
CALORIES: 610
CARBOHYDRATE: 75.0g
PROTEIN: 36.0g
FAT: 19.0g

TYPE OF RECIPE
Vegetarian


Ingredients for 8 people


1 BOX Barilla Rigatoni
1/4 CUP Butter
2 TABLESPOONS Flour
2 CUPS Milk
6 OUNCES Parmigiano-Reggiano or Castelmagno Cheese Shredded Divided
1 TABLESPOON Extra Virgin Olive Oil
1 CLOVE Garlic Minced
1 POUND Frozen Porcini Mushrooms Thawed Cubed (May Substitute Button Mushrooms)
2 TABLESPOONS Fresh Italian Parsley



Preparation 10 minutes preparation + 50 minutes cooking
1. PREHEAT oven to 350ºF

2. MELT butter in a medium saucepan over medium heat

3. Add flour and stirring constantly cook for 3 minutes

4. Heat milk and add all at once to flour mixture

5. YESMMER for 5 minutes on low heat, stirring constantly or until sauce comes to a boil and thickens

6. Season with salt & pepper to taste

7. Stir in half of the cheese and remove from heat

8. Meanwhile, HEAT oil in a large skillet over medium heat

9. Add garlic; cook until it turns yellow

10. ADD mushrooms and sauté until tender

11. Add mushrooms to cheese mixture; mix well

12. COOK Rgatoni in salted water for half the recommended cook time

13. Drain pasta

14. ADD pasta to sauce

15. Spoon mixture into lightly greased 1-1/2 quart casserole dish

16. Sprinkle with remaining cheese and parsley

17. BAKE 20 minutes

18. Let stand 10 minutes, then serve