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Mushroom-Stuffed Rigatoni
Submitted by: devery7
A variety of fresh mushrooms are seasoned, pureed in the food processor and cooked, then stuffed into large rigatoni pasta and baked with ricotta, tomatoes and cheese.
Ingredients
- 16 oz oyster mushrooms
- 16 oz baby portobello mushrooms
- 8 oz wild mushrooms
- 1 tsp garlic salt
- 1/2 tsp pepper
- 1/4 cup extra virgin olive oil
- 1/2 stick (1/4 cup) butter
- 24 to 26 2-inch rigatoni noodles
- 1 cup ricotta cheese
- 15-oz can diced tomatoes (mushroom and garlic-flavored or Italian-flavored)
- 1 1/2 cups shredded Italian cheese blend or mozzarella cheese
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Method
Place mushrooms, garlic salt, pepper and olive oil in food processor; blend to a smooth paste consistency. Add butter to an 8-inch frying pan on medium heat; add mushroom mixture. Cook 5 minutes, stirring occasionally. Remove from heat and let cool. Cook noodles about 8 minutes, then drain. Preheat oven to 350 degrees. Place cooled mushroom mixture in a large, heavy plastic bag; clip off a corner to make a piping bag, and fill each pasta piece until full. Place filled pasta in a 9x13-inch baking dish sprayed with nonstick spray. Spread ricotta cheese, then diced tomatoes, over top. Salt and pepper the top of the tomatoes and spread out shredded cheese. Place dish on a cookie sheet and bake, uncovered, 50-60 minutes, or until cheese is brown and contents bubbling. Remove from oven; let set 5 minutes, then serve.
Notes: Other varieties of fresh mushrooms may be substituted. Shredded 5-cheese-mix is also recommended.
Number of Servings: 6-8
Submitted by: devery7 ( See all of devery7 Recipes )
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