Wednesday, April 30, 2008

Mushroom Rigatoni Bake

All New Complete Cooking Light Cookbook p 284.

8 oz uncooked rigatoni or radiatore pasta I used a mix of what I had.
2t butter
1/4 c sliced shallots I used one shallot
8 oz sliced shiitake mushroom caps
4 oz sliced cremini mushrooms I used a package of baby portabello caps
1T chopped fresh thyme dried
1/2t salt
1/4t black pepper
3 garlic cloves, minced
1T dry sherry
1/4 all purpose flour
2c 2% milk skim
1 c grated Asiago cheese, divided
Cooking spray
Thyme springs, optional

1. Preheat oven to 375.
2. Cook pasta according to package directions, but omit salt and fat. Drain well, set aside.
3. Melt butter in a large nonstick skillet over medium high heat. Add shallots, saute 3 minutes. Add mushrooms, thyme, salt, pepper, and garlic; saute 8 minutes or until mushrooms are tender.

Add sherry, cook 1 minute, stirring frequently. Remove from heat.
4. Place flour in a Dutch oven over medium high heat; gradually add milk, stirring constantly with a whisk. Bring to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat, add 1/2 c cheese, stirring until melted. Add pasta and mushroom mixture, tossing well to combine.

Spoon pasta mixture into 8 inch square baking dish lightly coated with cooking spray. Sprinkle evenly with 1/2c cheese.

Bake at 375 for 30 minutes or until cheese melts and begins to brown.

Garnish with thyme sprigs if desired.

The mushroom mixture smelled divine. It was so fantastic that I cannot believe the finished product was so bland and tasteless. I think this is the first recipe from Cooking Light that I haven't thought was out of this world so maybe I did something wrong here? It just was gosh darn no good in our books. :(

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