Three Cheese Baked Rigatoni
Description
This is a wonderfully versatile recipe. You can make is vegetarian by just leaving out the chicken. You can add peas, spinach, broccoli or any vegetable that you prefer. Add cooked ground beef or sausage if you would like and change the cheeses. It's all
Ingredients
1 lb. rigatoni
8 oz. fresh mushrooms, cleaned and sliced
1 small yellow onion, diced
1/2 T. olive oil
5 T. butter, salted or unsalted
4 cloves garlic, minced
1/4 c. all-purpose flour
2 c. milk, regular, 2% or 1%
1/4 t. salt
1/8 t. black pepper
8 oz. mozzarella cheese, grated
8 oz. smoked gouda, grated
8 oz. provolone cheese, grated
10-12 oz. grilled chicken, diced, optional
Directions
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Pre-heat oven to 375 degrees.
Cook rigatoni a few minutes less than package directions.
In a large oven-safe skillet, melt butter and combine it with olive oil over medium heat. When butter is melted, saute onions and mushrooms until tender. Add in garlic and cook for a minute longer. Sprinkle onions, garlic, and mushrooms with all-purpose flour and whisk well. Allow flour/butter mixture to cook for a minute or two. Begin to slowly whisk in milk, making sure to work through any lumps. Season with salt and black pepper,more or less to taste. When the milk is well combined with the flour/butter, reduce heat to low.
Reserve about 1/3 of each of the cheeses and set aside. Stir in remaining cheese and stir until the sauce is smooth and creamy. Add in grilled chicken if using, and stir to combine. Combine the sauce with the cooked pasta. Add additional salt and pepper, to taste.
If the skillet is oven-safe, sprinkle the remaining cheese over the skillet. If it is not oven-safe, transfer the pasta to a greased, 9x13 inch casserole dish, then top with the remaining cheese.
Bake 30 minutes, or until the cheese is melted and bubbly. Allow it to cool for a few minutes before serving.