This recipe is from the All New Complete Cooking Light Cookbook
8 ounces uncooked rigatoni pasta
2 teaspoons butter
1/4 cup sliced shallots
8 ounces sliced shitake mushroom caps
4 ounces sliced cremini mushrooms
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, 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
- Preheat oven to 375°.
- Cook pasta according the package directions, omitting salt and fat. Drain well, set aside
- Melt butter in a large nonstick skillet over medium-high heat. Add shallots, sauté 3 minutes. Add mushrooms, 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 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 tossing well to combine. Spoon pasta mixture into a 8-inch square baking dish lightly coated with cooking spray, sprinkle evenly with 1/2 cup cheese. Bake for 30 minutes or until cheese melts and begins to brown.
Yields 4 1 1/2 cups servings.
I have to be honest, this was my Mother's Day dinner...so my husband actually made this meal. It was delicious, but I cannot take credit for it!