Mushroom Rigatoni Bake

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

Yield: 4 servings

Ingredients

• 8  ounces  uncooked gigli or radiatore pasta
• 2  teaspoons  butter
• 1/4  cup  sliced shallots
• 8  ounces  sliced shiitake mushroom caps
• 4  ounces  sliced cremini mushrooms
• 1  tablespoon  chopped fresh thyme
• 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
• Cooking spray
• Thyme sprigs (optional)

Preparation

Preheat oven to 375°.

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.

Nutritional Information

Calories:

474 (30% from fat)

Fat:

16g (sat 8g,mono 4.6g,poly 2.2g)

Protein:

21.8g

Carbohydrate:

61.4g

Fiber:

3.3g

Cholesterol:

40mg

Iron:

3.9mg

Sodium:

745mg

Calcium:

386mg