mushroom rigatoni bake

By dhoffmanlatter

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

Preparation

Step 1

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.

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