FOOD
Mini Mushroom Alfredo Bakes
Alfredo has never looked better nor tasted richer than this creamy rigatoni dish made with a variety of mushrooms.
FOOD
Mini Mushroom Alfredo Bakes
Alfredo has never looked better nor tasted richer than this creamy rigatoni dish made with a variety of mushrooms.
Ingredients
Mini Mushroom Alfredo Bakes
- 1 pound rigatoni, cooked according to package instructions and drained
- 4 cups mixed mushrooms
- 2 cups shredded mozzarella
- Olive oil
- Fresh parsley, for garnish
Alfredo Sauce
- 1/2 cup butter
- 1 cup heavy cream
- 2 cloves garlic, minced
- 6 ounces shredded Parmesan cheese
- Pinch nutmeg
- Kosher salt, to taste
- Black pepper, to taste
- For assembly:
Steps
Mini Mushroom Alfredo Bakes
- Preheat oven to 350 degrees. Grease two, 5-inch single serve cast-iron skillets. Pour 1/4 cup of Alfredo sauce into each skillet.
- Place cooked rigatoni upright in a spiral around each skillet until they are all touching and resemble a honeycomb.
- Pour Alfredo sauce over the pasta in each dish, and top each with mushrooms in each pasta piece.
- Top with shredded mozzarella and a drizzle of olive oil.
- Bake each ramekin for 20 minutes, and top with fresh parsley. Serve warm.
Alfredo Sauce
- In a small skillet set over medium heat, heat butter, cream and garlic until butter is melted.
- Add cheese and stir until smooth. Season with nutmeg, salt and black pepper. Set aside to cool slightly.