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Barilla Baked Rigatoni with Porcini Mushrooms & Parmigiano Cheese

  • 610
    Calories
  • 75.0g
    Carbohydrate
  • 36.0g
    Protein
  • 19.0g
    Fat
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  • Prep
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Ingredients

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


Made with

Blue Box Rigatoni

Rigatoni


Instructions

  1. 1
    PREHEAT oven to 350ºF
  2. 2
    MELT butter in a medium saucepan over medium heat
  3. 3
    Add flour and stirring constantly cook for 3 minutes

  4. 4
    Heat milk and add all at once to flour mixture
  5. 5
    SIMMER for 5 minutes on low heat, stirring constantly or until sauce comes to a boil and thickens
  6. 6
    Season with salt & pepper to taste

  7. 7
    Stir in half of the cheese and remove from heat
  8. 8
    Meanwhile, HEAT oil in a large skillet over medium heat
  9. 9
    Add garlic; cook until it turns yellow

  10. 10
    ADD mushrooms and sauté until tender
  11. 11
    Add mushrooms to cheese mixture; mix well

  12. 12
    COOK Rigatoni in salted water for half the recommended cook time
  13. 13
    Drain pasta
  14. 14
    ADD pasta to sauce

  15. 15
     Spoon mixture into lightly greased 1-1/2 quart casserole dish
  16. 16
    Sprinkle with remaining cheese and parsley
  17. 17
    BAKE 20 minutes

  18. 18
    Let stand 10 minutes, then serve

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