- 8 ounces uncooked rigatoni
- 2 tsp butter
- Yes you read that correctly, that's teaspoons. I just eyeballed this from my stick butter so I highly doubt there would be an issue if you did the same.
- 1/4 cup diced onions
- 12 ounces mushrooms
- The original recipe calls for two different types of expensive mushrooms, but Jess and I made it with just boring white mushrooms that are easy to find a the grocery store. They were delicious so you don't have to waste money one fancy mushrooms.
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 garlic cloves, minced
- 1 Tbsp red wine
- 1/4 cup flour
- 2 cups milk
- Recipe calls for 2% but we used prepared dry milk.
- 1 cup (4 ounces) grated Asiago cheese, divided in half
- Preheat your oven to 375 degrees.
- Cook the noodles according to their package, drain them and set them aside.
- While the noodles cook, melt the butter in a large nonstick skillet over medium high heat.
- Add the onions and cook for 3 minutes.
- Make sure to enjoy the fantastic aroma of onions fried in butter as it is one of the most delicious smells ever to come from a kitchen.
- Add mushrooms, thyme, salt, pepper, and garlic and cook for 8 more minutes.
- Add the wine and cook for 1 final minute, stirring regularly.
- Remove from heat, but do not turn off burner.
- Over the already-on burner, put the flour in a large sauce pan.
- Gradually add the milk while whisking the whole time.
- Bring to a boil and let it go for one minute, making sure to whisk it the whole time.
- Remove from heat and add half of the cheese, whisking until it is completely melted.
- In a large bowl, combine and mix the pasta, veggies, and sauce.
- Dump the noodley goodness into a 8 or 9 inch square baking dish,
- Top with the remaining cheese and bake for 30 minutes.
- Servings 4
- Calories per serving: 474
- Fat grams per serving: 16
- Carbs per serving: 61.4g