Baked Rigatoni with Porcini Mushrooms & Parmigiano Cheese

Blue Box Rigatoni

Made with

Barilla Rigatoni

  • Prep
  • Cook
  • Skill

  • 420
  • 18g
    Total FAT
  • 50g
  • 16g
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Ingredients for 8 people

  • 1 box Barilla® Rigatoni
  • 1/4 cup butter
  • 2 tablespoons flour
  • 2 cups milk
  • 6 ounces Parmigiano-Reggiano or Castelmagno cheese, shredded, divided
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • 1 pound frozen Porcini mushrooms, thawed, cubed (may substitute button mushrooms)
  • 2 tablespoons fresh Italian parsley


  • Pre-heat oven to 350ºF.
  • 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. Add mushrooms to cheese mixture; mix well. 

  • Cook Rigatoni in salted water for half the recommended cook time. Drain pasta.

  • Add pasta to sauce. Spoon mixture into lightly greased 1-1/2 quart casserole dish. Sprinkle with remaining cheese and parsley.

  • Bake 20 minutes. Let stand 10 minutes, then serve.
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