Mushroom Baked Rigatoni
We all love a good baked ziti, or in this case, let’s take it up a notch and use some rigatoni! It’s the comfort food of all comfort foods! Let’s take it up another notch and add some delicious roasted portobello mushrooms! (PS: I sliced them big so the picky eaters can easily take them out and enjoy just the baked pasta!)
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Ingredients
Mushroom Baked Rigatoni
- 1 box Tuscanini Rigatoni or pasta of your choice
- 1 (26-ounce) jar Gefen Classic Marinara Pasta Sauce
- 1 and 1/2 cups milk
- 2 handfuls shredded cheese
- 4 portabella mushroom caps
- salt
- pepper
- 2 teaspoons Gefen Olive Oil
Directions
1. Wash the portabella mushrooms well and slice. Place on a cookie sheet, drizzle with the olive oil, salt and pepper, and toss together. Bake on 400 degrees Fahrenheit for 15 minutes.
2. Cook the pasta according to package directions. Drain and set aside.
3. Using the same pot, heat the pasta sauce and milk. Once it starts bubbling on the sides, add the cheese and stir well. (I know this is an extra step, but it’s so worth it!)
4. Mix everything together, including the mushrooms. Place in a 9×13-inch pan. Bake on 350 degrees Fahrenheit uncovered for about 40 minutes or until the top of the baked ziti is melty and crispy. Now, don’t all fight over those delicious crispy bits on top!
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