Saturday, August 23, 2008

Cooking Light's Mushroom Rigatoni Bake

This is the ultimate in comfort food... and it's lightened up to boot. The sherry adds so much flavor and a nice depth to the dish - it can be omitted but I don't recommend it! Mushroom Rigatoni Bake (Cooking Light) 8 oz rigatoni 8 oz baby bella mushrooms, sliced 4 oz shiitake mushrooms, sliced (I omitted these and just used baby bellas, aka creminis) 1 small onion, diced 3 cloves garlic, minced 2 t. butter 1 t. dry sherry salt & pepper 1 t. dried thyme 1/4 c. flour 2 c. 2% milk (I used 1%) 1 c. asiago cheese, shredded (check Costco for some good deals on hunks of asiago) Parmesan cheese, for sprinkling Preheat oven to 375. Cook pasta according to package directions. Drain well, rinse with cold water to prevent sticking. Set aside. Melt butter and saute onion for 3 minutes. Add mushrooms, salt, pepper, thyme and garlic and saute until soft, about 6-8 more minutes. Add sherry and cook 1 more minute. Put flour in the bottom of a large pan and add milk slowly, whisking to combine. Bring to a boil and boil for 1 minute until mixture thickens. Add 2/3 c. asiago. Next, add the mushroom mixture to the cheese sauce. Last, add the pasta and toss. Pour into a sprayed 8x8 baking dish, top with remaining asiago and bake 30 minutes. (I baked for 15 just to heat through and prevent drying out.) Top with a bit of parmesan for saltiness and enjoy!

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