Saturday, September 13, 2014

Baked rigatoni with mushrooms

I was on a pasta binge and my husband requested rigatoni in some form. A baked version sounded enticing, and it turned out to be absolutely delightful with portobello mushrooms. The rigatoni have more of a texture than most other pastas. There is something to bite into on your fork, even if no meat is added.

1 clove garlic
2 tbsp minced onion
2 tbsp minced pepper
16 oz portobello mushrooms
8 oz rigatoni
12 oz marinara sauce
4 oz fresh mozzarella
2 oz shredded parmesan
1 tbsp olive oil

Preheat the oven to 350F. Spray a round, 9-inch pan with nonstick spray. Cook the pasta according to package instructions. Drain.

Add the olive oil to a nonstick pan. Heat and add the minced garlic, onion and pepper for 30 seconds. Then add the sliced mushrooms and brown well. Pour in the marinara sauce, it is half a standard jar.

Mix the pasta into the sauce and arrange into the round Pyrex dish. Top with fresh mozzarella pieces and shredded parmesan.

Cover and bake for 30 minutes. Remove cover and broil until cheese is browned. Serve.

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