Barilla® Rigatoni Pasta with Mushroom, Basil and Mozzarella Cheese

By: Ify Yani

Add to favorites Remove from favorites

Recreate this recipe to win $3,000 and one year of Barilla pasta and Saputo cheese:

Ingredients 5 Number of Servings

8.5 oz Barilla® Rigatoni pasta

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
Share ingredients

You copied text to clipboard:


  • 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, saute 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!
Show more