Barilla® Baked Rigatoni with Porcini Mushrooms & Parmigiano Cheese
Barilla® Baked Rigatoni with Porcini Mushrooms & Parmigiano Cheese
1 hours total / Calories 610
Ingredients
Serves 6
| 1 box | Barilla Rigatoni |
| 225g | Butter |
| 2 tablespoons | Flour |
| 500g | Milk |
| 170g | Parmigiano-Reggiano or Castelmagno cheese shredded divided |
| 1 tablespoon | Extra virgin olive oil (evoo) |
| 1 clove | Garlic minced |
| 450g | Frozen porcini mushrooms thawed cubed (may substitute button mushrooms) |
| 2 tablespoons | Fresh Italian parsley |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Preheat oven to 180ºC
Step 2
Melt butter in a medium saucepan over medium heat. Add flour and stirring constantly cook for 3 minutes
Step 3
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.
Step 4
Stir in half of the cheese and remove from heat. Meanwhile, heat oil in a large skillet over medium heat, add garlic; cook until it turns yellow
Step 5
Add mushrooms and sauté until tender, after add them to cheese and mix well
Step 6
Cook Rigatoni in salted water for half the recommended cook time
Step 7
Drain pasta and add to the sauce
Step 8
Spoon mixture into lightly greased 1-1/2 quart casserole dish. Sprinkle with remaining cheese and parsley.
Step 9
Bake 20 minutes and let is stand 10 minutes before serving
