pat's Recipe

Baked Pasta with Sausage, Mushrooms and Fontina

Category: Baked

2 tablespoons extra-virgin olive oil, divided
12 ounces sweet Italian sausage, casings removed
1 pound cremini mushrooms, trimmed, and quartered
1/2 cup sliced shallots
4 teaspoons minced fresh garlic
2 teaspoons minced fresh rosemary
1/3 cup dry white wine or reduced-sodium chicken broth
1 teaspoon coarse salt, divided
Freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups 2 percent reduced-fat milk
1 pound rigatoni
1 (14-ounce) can crushed tomatoes with puree
6 ounces Italian fontina, shredded
6 tablespoons freshly grated Parmigiano Reggiano cheese

Instructions
Heat 1 tablespoon oil in a large saute pan over medium heat; add sausage. Saute, breaking up meat until no longer pink and beginning to brown. Transfer to a plate with a slotted spoon; pour off drippings, leaving behind brown bits. Add remaining oil and mushrooms to pan. Saute until mushrooms begin to brown, 6 to 8 minutes. Add shallots; saute 3 minutes. Stir in garlic and rosemary; saute 1 minute more. Add wine, increase heat to medium-high, and cook until wine is nearly evaporated. Season with 3/4 teaspoon salt and pepper. Return sausage to pan and stir to combine.
Preheat oven to 375 degrees F. Lightly oil a 13 x 9-inch baking dish.
Melt butter in a large saucepan over medium heat. Stir in flour; cook until foaming but not colored, about 2 minutes. Whisk in milk; bring to a simmer. Cook until thickened, about 5 minutes. Season with remaining 1/4 teaspoon salt.
Cook rigatoni according to package directions, undercooking it by 3 minutes. Drain; return to pot. Add sausage mixture to pasta; toss well. Add bechamel and crushed tomatoes; stir to combine. Stir in fontina and 2 tablespoons Parmigiano Reggiano.
Transfer pasta mixture to baking dish. Sprinkle remaining Parmigiano Reggiano over top; cover with foil. Bake 20 minutes. Remove foil and bake 10 minutes more. Let stand 5 minutes before serving.
Serves 8.