Baked Rigatoni with Porcini Mushrooms

Name: Baked Rigatoni with Porcini Mushrooms (Rigatoni al Forno ai Porcini)
Total time: 2 h 30 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 6 tablespoons Parmigiano-Reggiano, freshly grated; 1 ounce dried porcini mushrooms; ⅓ cup yellow onion, finely chopped; 2 tablespoons flat leaf Italian parsley, finely chopped; 4 tablespoons butter; 1 cup canned whole peeled tomatoes with their juice; Freshly ground black pepper; 1 pound cremini mushrooms, thinly sliced; Salt; Béchamel, made with 1 ½ cups milk; 1 pound rigatoni

Rigatoni al Forno ai Porcini

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
2 hr 30

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

Ingredients

1 ounce dried porcini mushrooms
⅓ cup yellow onion, finely chopped
4

Europe
Italy
Pasta
Vegetarian
Mediterranean

Method

Soak the dried mushrooms in a bowl with enough water to cover for at least 20 minutes. Lift them out squeezing the excess water back into the bowl, rinse them under cold running water and coarsely chop them. Save the water they soaked in.
Peel and finely chop the onion. Put 3 tables

Ingredients

Method

Photos