Barilla Baked Rigatoni with Porcini Mushrooms & Parmigiano Cheese

Add to favorites Remove from favorites


Ingredients for 6 people      

  • 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

Share ingredients

You copied text to clipboard:


  • Preheat oven to 180ºC
  • 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 oil in a large skillet over medium heat, add garlic; cook until it turns yellow

  • Add mushrooms and sauté until tender, after add them to cheese and mix well
  • Cook Rigatoni in salted water for half the recommended cook time

  • Drain pasta and add to the sauce
  • Spoon mixture into lightly greased 1-1/2 quart casserole dish. Sprinkle with remaining cheese and parsley.
  • Bake 20 minutes and let is stand 10 minutes before serving

Show more