Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baked Rigatoni With Sausage and Mushrooms Recipe
    Lost? Site Map

    Baked Rigatoni With Sausage and Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    lazyme's Note:

    This is a nice dish using button mushrooms and porcini mushrooms to give it a wonderful earthy flavor. The recipe makes alot, but can be scaled down easily. It can also be made ahead.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse porcini mushrooms. Place in medium bowl. Add 4 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid. Chop porcini.
    2. 2
      Heat 2 tablespoons oil in each of 2 heavy large pots over medium heat. Divide onions between pots; sauté until tender, about 10 minutes.
    3. 3
      Divide sausage between pots. Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes.
    4. 4
      Divide button mushrooms and chopped rosemary between pots and stir until mushrooms begin to soften, about 8 minutes.
    5. 5
      Divide porcini, wine, and bay leaves between pots and boil until almost all liquid evaporates, stirring frequently, about 6 minutes.
    6. 6
      Divide porcini soaking liquid between pots, leaving sediment behind. Divide beef broth between pots. Boil until sauce is syrupy, stirring occasionally, about 20 minutes.
    7. 7
      Divide half and half between pots; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before continuing.).
    8. 8
      Brush four 3 1/2-quart glass or porcelain baking dishes with oil. Cook pasta in 2 large pots of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Divide pasta between sauce in pots; stir to coat. Mix 3 cups cheese into each pot. Season pasta with salt and pepper. Divide among prepared baking dishes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.).
    9. 9
      Preheat oven to 375°F Cover dishes with foil. Bake pasta just until hot but not bubbling, about 25 minutes. Sprinkle with additional cheese. Garnish with rosemary sprigs and serve with additional cheese.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Baked Rigatoni With Sausage and Mushrooms

    Serving Size: 1 (418 g)

    Servings Per Recipe: 25

    Amount Per Serving
    % Daily Value
    Calories 826.9
     
    Calories from Fat 411
    49%
    Total Fat 45.6 g
    70%
    Saturated Fat 18.3 g
    91%
    Cholesterol 165.7 mg
    55%
    Sodium 1311.7 mg
    54%
    Total Carbohydrate 63.9 g
    21%
    Dietary Fiber 4.0 g
    16%
    Sugars 5.0 g
    20%
    Protein 37.3 g
    74%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites