This is one of those meals where as I was making it I kept getting more and more excited. I knew it was going to be tasty, I knew I was going to love it. I knew I was going to want to make it again tomorrow! I was right! Mushrooms, like asparagus (and well, frankly most vegetables) are a food that I didn’t know I liked until I was an adult. Tyler’s dad has introduced me to a lot of foods I didn’t know I liked, mushrooms being one of them. This recipe originally called for shiitake and cremini mushrooms, neither of which I could find at HyVee. So I subbed baby bella and “regular” mushrooms (I don’t know what to call them!). Still had that great mushroom-y flavor that I love.
Mushroom Rigatoni Bake (original recipe from Cooking Light)
Ingredients:
8 ounces uncooked pasta (I used campanelle)
2 teaspoons butter
1/4 cup sliced green onions
8 ounces sliced baby bella mushroom caps
4 ounces sliced regular white mushrooms
1 tablespoon chopped fresh thyme (I used dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 tablespoon dry sherry
1/4 cup all-purpose flour
2 cups 2% reduced-fat milk
1 cup (4 ounces) grated Asiago cheese, divided
Cook pasta according to the package directions, omitting salt and fat. Drain well. Set cooked pasta aside.
Melt butter in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes. Add mushrooms, 1 tablespoon thyme, salt, pepper, and garlic; sauté 8 minutes or until mushrooms are tender. Add sherry; cook 1 minute, stirring frequently. Remove from heat.
Place flour in a Dutch oven over medium-high heat; gradually add milk, stirring constantly with a whisk. Bring mixture to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 cup cheese, stirring until melted. Add pasta and mushroom mixture to cheese mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese. Bake at 375° for 30 minutes or until cheese melts and begins to brown. Garnish with thyme sprigs, if desired.
I wish I could get my husband to eat mushrooms… this looks wonderful!
This looks great! I’ve been looking for some hot dishes to make for myself for lunches throughout the week and this would be perfect. I can’t wait to try it!
MH is going to love that!
That’s awesome! I love that you are doing more vegetarian dishes.
That looks delicious! I loooove mushrooms (and Cooking Light!).
This looks fantastic! I’d love to try this, I love mushrooms and pasta.
Mmmmmmmm this looks awesome, do you ship?
Now if I could just find a way to make my husband think that mushrooms are not just fungus that grows in poop I could make this and everyone would be happy.
Wow, this looks really wonderful! Any dish with pasta and cheese is likely to be a winner with me! And, I usually call “regular mushrooms” button mushrooms
This looks fantastic! I cannot have tomatoes anymore so I’m always on the lookout for NON tomato pasta dishes! Unfortunately, my hubby won’t eat mushrooms – but that’s ok – there will be more for me!
i don’t even really like mushroom that much and this looks delicious!
Little known fact, cremini mushrooms are actually baby portabellas
So you had it right from the start!
Looks very tasty!
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I made this last night, and just couldn’t wait to get back and tell you how much we loved it – thank you for the recipe! It’s unbelievably scrumptious. I guess I must have surfed around a bit after seeing your recipe, because I had the idea it included some truffle oil, which I happened to have on hand (truffle butter, actually). I went ahead and added a dollop at the last, mixed it in before putting it into a baking pan, and ohmygawd, it was amazing… Going to have to take a look at some of your other recipes, although it’s hard to imagine anything being that good. Served it with asparagus, by the way, dribbled with butter and balsamic vinegar. And a side of sliced blood oranges sprinkled with sugar and drizzled with marsala wine. Perfect. ; )
I wrote: “Going to have to take a look at some of your other recipes, although it’s hard to imagine anything being that good.” Ooh, did that come out wrong! What I meant to say was that it’s hard to imagine anything at all that could be as good as this mushroom dish was. By the way, I happened to have both the shitake and cremini mushrooms available, so went ahead and used those.