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How To make Baked Rigatoni with Mushrooms
16 ozs rigatoni pasta
uncooked
1/2 tsp olive oil
1/2 c onions :
chopped
1/2 c bell peppers chopped
2 cloves garlic :
minced
2 c mushrooms sliced
28 ozs crushed tomatoes
20 ozs tomatoes and green chilies :
undrained
1/4 tsp black pepper
1/2 c fat-free cottage cheese
1 c fat-free mozzarella cheese -- shredded
Preheat oven to 375. Prepare a 13 x 9" pan with cooking spray; set aside. Cook rigatoni pasta according to package directions. Drain and return to pot. In a skillet, heat oil over medium heat. Add onions, bell peppers, garlic and mushrooms. Cook until tender. Add crushed tomatoes, tomatoes and green chilies, and black pepper. Heat to a boil and then reduce heat. Stir occasionally and simmer 15 minutes. Add sauce, cottage cheese, and half mozzarella cheese into pasta. Pour into prepared pan. Sprinkle with remaining cheese. Cover and bake for 20 minutes, or until heated through.
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Rigatoni Pasta Recieps- Creamy Mushroom Sauce
This video shows rigatoni pasta recipes with creamy mushroom sauce. This amazing creamy pasta is inspired by Asian food recipes, quite common in Japan and Korea, known as Miso Cream Pasta. You do not have to roll your dough since this one is a dry pasta recipe and it is simple and glamourous in the flavor profile. The sauce works incredibly well with other types of pasta but my personal preference is the short pasta with enough space to hold the sauce just like rigatoni.
Ingredients (2 Servings)
-Rigatoni 240g
-Beef (or vegetable) Stock 1/2 cup
-Miso (white) 1 Tbsp
-Vegetable oil 2 Tbsp
-Brown (Cremini) Mushroom 200g
-Unsalted Butter 1 Tbsp
-Garlic (minced) 1 Tbsp
-Onion (small diced) 1/2 ea
-Thyme 3 sprigs
-35% Cream 1 cup
-Parsley 2 Tbsp
-Sage 6 leaves
Directions
1. Mix Miso and the stock to make a solution to be easily mixed with everything.
2. On high heat, quick shallow fry sage leaves to extract the flavor and reserve fried sage for the garnish.
3. Let the oil cool down a little bit and start cooking mushroom on medium-high heat with a pinch of salt. Do not move the mushrooms and brown the surface on the pan.
4. Once the mushrooms are softened and lightly browned, add onions, garlic, thyme and deglaze the pan with Miso+Stock and reduce it by 1/4 of its original volume.
5. Mix in the cream and bring it to a boil, stirring constantly and add parsley and lemon zest.
6. Cook rigatoni in salted boiling water for 10-12 minutes depending on the pasta product and mix it with sauce.
7. Adjust the sauce consistency by adding the pasta water and cook everything in the pan for 2 more minutes on medium-low heat.
8. Serve with Parmigiano-Reggiano and crushed black pepper.
Creamy Mushroom Sausage Rigatoni
Creamy Mushroom Sausage Rigatoni that’s perfect for a quick and easy dinner! Comforting, hearty, lightened-up, and delicious. This is a recipe the entire family will love!
RECIPE:
Fabio's Kitchen - Season 4 - Episode 21 - Baked Brie & Mushrooms
Team Fabio!! Welcome back for another episode of Fabio's Kitchen - Season 4! Today we are making my GLORIOUS Baked Brie & Mushrooms. Baked cheese with sauteed mushrooms, pine nuts & parsley...seriously a winning combo and found only right here on Fabio's Kitchen.
Come on into my home kitchen, completely outfitted with Viking Appliances.
Do me a favor and share the link and share the video with anyone you know, and subscribe to my channel. Thank you very much. I love you all!! Cheers!
Here are the ingredients needed for my Baked Brie & Mushrooms:
Brie:
8oz wheel of brie
black pepper
olive oil
Mushrooms:
Extra virgin olive oil
1 tablespoon minced garlic
Salt and pepper
2 cups sliced button/cremini mushrooms
½ cup white wine
1 tablespoon chopped parsley
2 tablespoons pine nuts
Follow along with the video to create the masterpiece yourself!
For more fast recipes and quick meals, order Fabio's latest cookbook Fabio's 30-Minute Italian here:
Looking to purchase “The Original Moka Express by Bialetti”? visit
SUBSCRIBE NOW to Fabio’s Kitchen in order to receive video links when each episode launches, and share with your friends! Only those who subscribe will receive episode links to this exclusive show:
Spicy Creamy Mushroom Pasta
Today we're making a spicy creamy mushroom pasta with Calabrian chili paste and Pecorino Romano cheese. This easy pasta recipe can be on your table in about 30 minutes! I hope you enjoy this spicy mushroom pasta recipe!
ALSO, WATCH CREAMY GARLIC MUSHROOM PASTA!
WATCH MORE COMFORTING PASTA RECIPES!
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SPICY CREAMY MUSHROOM PASTA
INGREDIENTS
1 pound linguine
1/4 cup olive oil - divided
1 pound mushrooms - sliced
5 cloves garlic - sliced
2 teaspoons Calabrian chili paste - or more/less to taste
3 ounces tomato paste
¾ cup dry white wine
1 cup heavy cream
¼ cup packed basil leaves - hand torn
Reserve pasta water - at least 1 cup, but most likely will not need all of it
1 cup Pecorino Romano cheese
INSTRUCTIONS
1. Bring a large pot of salted water to a boil.
2. In a very large pan saute mushrooms in 2 tablespoons of olive oil over medium heat until brown, then remove and set aside. Work in batches to not crowd the pan.
3. Turn heat to medium-low, add remaining olive oil and the garlic to pan. Saute until golden (about 2 minutes). Next, add in the chili paste and tomato paste. Cook for 5 minutes in the oil.
4. Begin cooking the pasta in the boiling water to al dente.
5. Add the wine and turn heat to medium-high to cook off the alcohol and reduce for 3 minutes.
6. Turn heat down to medium-low and add in 1 ladle of pasta water and the cream. Stir it all together and taste test. Season with salt to taste.
7. Add in the Pecorino Romano cheese, mushrooms, and the al dente pasta. Cook for 30-60 seconds or until the pasta is just cooked. If the sauce is too dry add a bit of pasta water (a couple ounces at a time) to loosen it up.
8. Turn off the heat and add in half of the basil leaves. Serve on plates with the remaining basil on top and grated cheese on the side.
Disclosure:
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Vegetable Pasta Bake tasty, filling comfort food
My Vegetable Pasta Bake is a veggie packed dinner that even the meat-eaters will devour - this vegetable pasta bake is tasty, filling comfort food.
Full Veggie Pasta Bake recipe including hints and tips here:
Ingredients:
400 g (14 oz) dried pasta shapes (I used rigatoni)
1 tbsp vegetable oil
1 large red onion peeled and chopped into wedges
1 red bell pepper de-seeded and chopped into large chunks
1 yellow bell pepper de-seeded and chopped into large chunks
1 courgette (zucchini) chopped
pinch of salt and pepper
2 cloves garlic peeled and minced
1 tbsp tomato puree
½ tsp dried oregano
½ tsp dried thyme
2x 400 g (14 oz) tinned chopped tomatoes
120 ml (1/2 cup) double (heavy) cream
100 g (3 packed cups) fresh baby spinach
100 g (1 packed cup) strong cheddar cheese grated
100 g (1 packed cup) mozzarella grated
Small bunch parsley roughly torn
#MeatFreeMeals #PastaBake #Recipe