French Onion Rigatoni Pasta Casserole
Description
Serve this satisfying and comforting one pasta pasta dish on no meat Mondays or any time during the week. It's full of the flavors of French onion soup but in a hearty casserole.
Ingredients
Pasta:
2 T. olive oil
6 medium yellow onions, sliced (do not substitute white onions, they are not sweet enough)
2 T. butter
1 T. minced garlic
8 c. vegetable broth (beef or chicken broth work as well)
1/4 c. dry sherry, optional
1 t. dried thyme
1 t. salt, or to taste
1/2 t. black pepper, or to taste
12 oz. rigatoni pasta
Topping:
3 c. garlic croutons
2 c. shredded provolone or gruyere cheese
Directions
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Heat the olive oil in a large, oven-safe pot over medium-high heat. Add the onions; cook, stirring occasionally, until they begin to soften, about 5-7 minutes. Reduce heat to medium-low; cook, stirring every 3-5 minutes, until onions are deeply caramelized and golden brown, about 15-25 minutes.
Once the onions are caramelized, add the butter and minced garlic; cook for 2 minutes, until the butter has melted and the garlic is fragrant.
Pour in the beef broth and 1/4 cup dry sherry. Season with dried thyme, 1 salt, and pepper. Bring to a simmer over medium-low heat; let simmer for 10 minutes.
While the mixture is simmering, preheat oven to 350 degrees F.
Add the rigatoni to the pot; let simmer for 10 minutes, stirring occasionally to ensure the pasta cooks evenly.
After the pasta has cooked, remove the pot from heat.
Evenly distribute the garlic croutons over the top of the pasta, pressing them gently into the casserole. Sprinkle the shredded cheese over the crouton layer.
Transfer the pot to the oven; bake 20 minutes, or until the cheese is bubbly and golden brown on top. Remove the casserole from the oven; let it rest for 5 minutes before serving.
8 servings.
* This dish could also be prepared by cooking the pasta as directed and then transferring it to a 9x13 pan. Top with the croutons and cheese and then bake as directed.