Of course, I forgot this when I decided to make this dish. I couldn't remember what the cheese I disliked was (as I've never met another cheese I didn't like), but thought, "Eh...maybe Romano?" So sad.
This dish would be absolutely outstanding if it didn't use Asiago. In the future, I will use mozzarella and parmesan, or some other understated-yet-flavorful cheese combination. I added asparagus, which was a delight. I used baby bella mushrooms and some kind of "melange" variety pack of fancy mushrooms. I used dried thyme (1/2 tsp) instead of fresh. I used vodka instead of sherry, actual rigatoni instead of gigli or radiatore, and onions instead of shallots. Hell, I even put it in a 13x9" pan and baked at 350 instead of an 8" pan at 375! And that was all fine--everything worked out great! It even came together easily and quickly. It was just that damn Asiago. I shake my fist at thee.
Mushroom Rigatoni Bake (from Cooking Light)
- 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
-Thyme sprigs (optional)
1. Preheat oven to 375°.
2. Cook pasta according to the package directions, omitting salt and fat. Drain well. Set cooked pasta aside.
3. 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.
4. 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.
5. Bake at 375° for 30 minutes or until cheese melts and begins to brown. Garnish with thyme sprigs, if desired.
-Calories: 474; Fat: 16g, Protein: 21.8g, Carbs: 61.4g