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Thread: Anyone made the Mushroom Rigatoni Bake CL 03?

  1. #1
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    Anyone made the Mushroom Rigatoni Bake CL 03?

    I'm eyeing it, but am always interested in what those who have made it think. If I make it, I'll change the 2% milk for skim milk. It does sound good.
    Mary Ann

  2. #2
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    I haven't felt well enough to cook the past couple of days but that is the one casserole that looked really good to me. Post a review if you do make it!
    Well-behaved women seldom make history!

  3. #3
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    I'd love to see the recipe is anyone minds sharing. I've never done a baked pasta dish before, well beyond lasagna.
    Adele

    My Blog - http://passioknit.blogspot.com/

  4. #4
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    Originally posted by yorkshirepud
    I'd love to see the recipe is anyone minds sharing. I've never done a baked pasta dish before, well beyond lasagna.
    Well, here's to expanding your pasta horizons...

    Mushroom Rigatoni Bake

    A full cup of Asiago cheese gives body and flavor to the velvety sauce, which is laced with sherry

    8 ounces uncooked gigli or radiatore pasta
    2 tsp butter
    1/4 cup sliced shallots
    8 ounces sliced shiitake mushroom caps
    4 ounces sliced cremini mushrooms
    1 tbs chopped fresh thyme
    1/2 tsp salt
    1/4 tsp freshly ground black pepper
    3 garlic cloves, minced
    1 tbs dry sherry
    1/4 cup all-purpose flour
    2 cups 2% milk
    1 cup (4 ounces) grated Asiago cheese, divided
    Cooking Spray
    Thyme sprigs (opt)

    1. Preheat oven to 375º
    2. Cook pasta according to the package directions, ommitting salt and fat (Note: rule of thumb for baked pasta dishes is to undercook the pasta as it will continue cooking while baking...nothing worse than soggy pasta). Drain well; set aside.
    3. Melt butter in a large non-stick skillet over medium-high heat. Add shallots, sauté 3 minutes. Add mushrooms, 1 tbs thyme, salt pepper, and garlic; sauté 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 cup cheese, stirring until melted. Add pasta and mushroom mixture to cheese mixture, tossing well to combine. Spoon into an 8-inch square baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese. Bake for 30 minutes or until cheese melts and begins to brown. Yield 4 servings.
    Well-behaved women seldom make history!

  5. #5
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    sneezles... how nice of you to type this!

    I was just feeling guilty because I was too lazy at the time to do so!
    Mary Ann

  6. #6
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    Oooh, thanks Sneezles. That does look good. What a shame I don't have all the ingredients. I have the shiitakes too, but no cremini or Asiago cheese (it's coming this weekend if I get a chance to pick it up).

    Hate to be a pain, but do you have the nutritional stats? No rush though.

    One I must try though. Thanks for sharing!

    Masimmons, tut tut for being lazy!!!!
    Adele

    My Blog - http://passioknit.blogspot.com/

  7. #7
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    Re: sneezles... how nice of you to type this!

    Originally posted by masimmons
    I was just feeling guilty because I was too lazy at the time to do so!
    Nah, don't feel like that I just happened to have the magazine open to the recipe...
    Well-behaved women seldom make history!

  8. #8
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    Re: sneezles... how nice of you to type this!

    Originally posted by masimmons
    I was just feeling guilty because I was too lazy at the time to do so!
    Really, don't worry. I don't expect anyone to type things out for me.
    Adele

    My Blog - http://passioknit.blogspot.com/

  9. #9
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    Re: Re: sneezles... how nice of you to type this!

    Originally posted by yorkshirepud


    I don't expect anyone to type things out for me.
    But that's why I don't mind...

    Calories 474 (30% from Fat); Fat 16g (sat 8g; mono4.6g, poly 2.2g); Protein 21.8g; Carbs 61.4g; Fiber 3.3g; Chol 40mg; Iron 3.9mg; Sodium 745mg; Calc 386
    Well-behaved women seldom make history!

  10. #10
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    Re: Re: Re: sneezles... how nice of you to type this!

    Originally posted by sneezles


    But that's why I don't mind...

    Calories 474 (30% from Fat); Fat 16g (sat 8g; mono4.6g, poly 2.2g); Protein 21.8g; Carbs 61.4g; Fiber 3.3g; Chol 40mg; Iron 3.9mg; Sodium 745mg; Calc 386
    A star as always. Thank you!
    Adele

    My Blog - http://passioknit.blogspot.com/

  11. #11
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    I made this!

    I actually made this the other night. It was very good! We didn't have sherry in the house, so I used some white wine. And didn't have the asiago cheese but used fresh grated romano. It was very good with my substitutions, probably better with the asiago and sherry. I didn't think it made a lot though (enough for me and fiance for dinner and lunch for me today and dinner for him).

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