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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.

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

  1. 1
    Preheat oven to 350ºF
  2. 2
    Melt butter in a medium saucepan over medium heat
  3. 3
    Add flour and stirring constantly cook for 3 minutes

  4. 4
    Heat milk and add all at once to flour mixture
  5. 5
    Simmer for 5 minutes on low heat, stirring constantly or until sauce comes to a boil and thickens
  6. 6
    Season with salt & pepper to taste

  7. 7
    Stir in half of the cheese and remove from heat
  8. 8
    Meanwhile, heat olive oil in a large skillet over medium heat
  9. 9
    Add garlic; cook until it turns yellow

  10. 10
    Add mushrooms and sauté until tender
  11. 11
    Add mushrooms to cheese mixture; mix well

  12. 12
    Cook pasta in salted water for half the recommended cook time
  13. 13
    Drain pasta
  14. 14
    Add pasta to sauce
  15. 15
    Spoon mixture into lightly greased 1-1/2 quart (28 - 14 g) casserole dish
  16. 16
    Sprinkle with remaining cheese and parsley
  17. 17
    Bake for 20 minutes
  18. 18
    Let stand 10 minutes, then serve

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