BAKED RIGATONI WITH SAUSAGE AND MUSHROOMS
Categories Mushroom Pasta Pork Bake Christmas Casserole/Gratin Sausage White Wine Winter Family Reunion Bon Appétit
Yield Makes 25 servings
Number Of Ingredients 15
Steps:
- 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.
- Heat 2 tablespoons oil in each of 2 heavy large pots over medium heat. Divide onions between pots; sauté until tender, about 10 minutes. 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. Divide button mushrooms and chopped rosemary between pots and stir until mushrooms begin to soften, about 8 minutes. Divide porcini, wine, and bay leaves between pots and boil until almost all liquid evaporates, stirring frequently, about 6 minutes. Divide porcini soaking liquid between pots, leaving sediment behind. Divide beef broth between pots. Boil until sauce is syrupy, stirring occasionally, about 20 minutes. 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.)
- 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.)
- 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.
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Adamu Rakiya
[email protected]The recipe was a bit too complicated for me. I think I'll try a simpler pasta dish next time.
Cordelia Graham
[email protected]This recipe was a little bland for my taste. I think I'll add some extra spices next time.
Teresa Joe
[email protected]I made this for a potluck and it was a hit! Everyone loved it and asked for the recipe.
Toni Lynne Rodriguez
[email protected]This dish is definitely a winner! It's easy to make and the results are incredible. I'll be making this again and again.
Chloe Rodgers
[email protected]I wasn't sure about this recipe at first, but I'm so glad I tried it! The flavors are amazing and the pasta is cooked perfectly.
Amber Lopez
[email protected]This recipe is a keeper! The sauce is rich and flavorful, and the sausage and mushrooms add a nice touch of heartiness.
Ronald De Klerk
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's also a great way to use up leftover sausage and mushrooms.
Md Jafor
[email protected]This is my new favorite pasta dish! The combination of sausage, mushrooms, and creamy sauce is divine. I highly recommend trying this recipe.
Covenant Usoro
[email protected]I made this last night and it was delicious! I used a spicy Italian sausage and it gave the dish a nice kick. I also added some chopped spinach for extra veggies.
Abrielle Tyler
[email protected]The recipe was easy to follow and the dish turned out great. I especially loved the crispy Parmesan crust on top.
Angie Boreman
[email protected]This baked rigatoni dish was an absolute hit with my family! The sausage and mushrooms were cooked to perfection, and the creamy sauce was incredibly flavorful. I'll definitely be making this again soon.