Mushroom Rigatoni Bake
Mushroom Rigatoni Bake might be just the main course you are searching for. This recipe makes 4 servings with 461 calories, 25g of protein, and 13g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. Only If you have asiago cheese, shallots, cremini mushrooms, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.
Instructions
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; saut 3 minutes.
Add mushrooms, 1 tablespoon thyme, salt, pepper, and garlic; saut 8 minutes or until mushrooms are tender.
Add sherry; cook 1 minute, stirring frequently.
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.