Barilla® Baked Rigatoni with Porcini Mushrooms & Parmigiano Cheese

From the northwest Italian region of Piedmont comes the age-old and Italian-loved Castelmagno cheese. Savor it in this unique recipe with Rigatoni, porcini mushrooms and a dash of butter and garlic.

Made with

Barilla Rigatoni

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  • 610
    Calories
  • 75.0g
    Carbohydrate
  • 36.0g
    Protein
  • 19.0g
    Fat

Ingredients

Ingredients for 8 people

  • 1 BOX Barilla® Rigatoni
  • 1/4 CUP (85 g) Butter
  • 2 TABLESPOONS (30 mL) Flour
  • 2 CUPS (500 mL) Milk
  • 6 OUNCES (170 g) Parmigiano-Reggiano or Castelmagno Cheese, Shredded and Divided
  • 1 TABLESPOON (15 mL) Extra Virgin Olive Oil
  • 1 CLOVE Garlic Minced
  • 1 POUND (454 g) Frozen Porcini Mushrooms Thawed Cubed (May Substitute Button Mushrooms)
  • 2 TABLESPOONS (30 mL) Fresh Italian Parsley

Instructions

  • Preheat oven to 350ºF
  • Melt butter in a medium saucepan over medium heat
  • Add flour and stirring constantly cook for 3 minutes

  • Heat milk and add all at once to flour mixture
  • Simmer for 5 minutes on low heat, stirring constantly or until sauce comes to a boil and thickens
  • Season with salt & pepper to taste

  • Stir in half of the cheese and remove from heat
  • Meanwhile, heat olive oil in a large skillet over medium heat
  • Add garlic; cook until it turns yellow

  • Add mushrooms and sauté until tender
  • Add mushrooms to cheese mixture; mix well

  • Cook pasta in salted water for half the recommended cook time
  • Drain pasta
  • Add pasta to sauce
  • Spoon mixture into lightly greased 1-1/2 quart (28 - 14 g) casserole dish
  • Sprinkle with remaining cheese and parsley
  • Bake for 20 minutes
  • Let stand 10 minutes, then serve
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