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Title: Baked Rigatoni with Mushrooms
Categories: Spice Pasta Mushroom
Yield: 1 Servings
| 1 | lb | Rigatoni, uncooked |
| 1 | tb | Olive oil |
| 2 | Cloves garlic, minced | |
| 2 | c | Fresh mushrooms, sliced |
| 1 | cn | (28 oz) crushed tomatoes |
| 2 | cn | (10 oz. each) xtra hot |
| ROTEL | ||
| 1/2 | c | Ricotta cheese |
| 1 | c | Mozzarella cheese, shredded |
Preheat oven to 375F. Cook pasta according to package directions. Drain; return to pot. In a large skillet cook garlic in hot oil for about 1 minute. Add mushrooms; cook 3 minutes. Add tomatoes & ROTEL. Heat to boiling; reduce heat; cover & simmer 15 minutes, stirring occasionally. Stir into pasta. Stir in ricotta & half of the mozzarella cheeses. Pour into 9x13x2 baking dish. Sprinkle with remaining mozzarella. Cover; bake 20 minutes.
Well, I tried the new rotel with habs & it is a little hotter than the regular. I cooked Baked Rigatoni with Mushrooms ( recipe on the can ). It was good & my wife thought it was plenty hot, I slopped some Inner Beauty on it & thought it was lots better. The recipe didn't call for any meat but the wife & I being carnivores not herbivores, decided to add about 6 boneless, skinless chicken thighs. I sauteed the chicken til nearly done then added the mushrooms & garlic to the chicken & followed the recipe from there.
From: "Christopher E. Eaves" Date: 21 Jan 97 Chile-Heads List Ä
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