Pasta bakes are all the rage right now, and for good reason. They are always cheesy, filling, and comforting, and in this Barilla Rigatoni Pasta bake especially, the creaminess of the soy milk and the mushroom and fresh basil kicks it up a notch.
Best served with Riserva Ducale Chianti Classico.
Taste Profile: Riserva is well balanced on the palate, with velvety tannins, firm acidity, and a lingering finish of rosemary. Its structure will allow it to age for two to five years, if not longer.
Ingredients 5 Number of Servings
1 cup Saputo mozzarella cheese, grated
5 oz cremini or white button mushrooms, chopped
½ cup fresh basil, chopped
2 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
¼ cup all-purpose flour
1 ½ cup soy milk
½ tsp salt
½ tsp black pepper
1 tsp red pepper flakes
- Preheat oven to 350°F.
Cook Barilla pasta according to package directions, drain and set aside.
- In a sauce pan at medium heat, add olive oil and onions, sauté until fragrant and translucent. Add garlic, mushrooms, fresh basil, salt, red pepper flakes and black pepper; stir occasionally until mushrooms are tender; about 6-7 minutes. Remove the pan from the heat.
- Using a pot over medium heat, add soy milk and flour, whisking constantly and bringing the mixture to a low boil until thickened. Reduce the heat and add ½ cup of Saputo mozzarella cheese allowing it to melt; add pasta and mushroom, combine using a wooden spoon.
- Transfer the pasta into a non-stick baking dish, top with remaining ½ cup of Saputo mozzarella cheese and bake for 20 - 25 minutes. Pair with Ruffino Chianti Classico Riserva Ducale and enjoy!