Rigatoni Casserole with Mushrooms and Kale Gremolata

Votes: 4

Time: 55 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 888, total fat 51 G., saturated fats 23 G., proteins 47 G., carbohydrates 61 G., fiber 4 G., cholesterol 107 mg, sodium 1054 mg, sugar 9 G.

Rigatoni pasta in a rich, creamy mushroom sauce is baked under a layer of kale gremolata, grated Gruyere, smoked almonds, lemon zest, and breadcrumbs. The result is a rich, creamy casserole with a vibrant, crispy crust, bursting with flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Rigatoni Casserole with Mushrooms

450 g rigatoni
2 tablespoons extra-virgin olive oil
450 g of different mushrooms, remove stems, cut caps into 0.5 cm thick strips.
3 tablespoons unsalted butter
3 cloves garlic, crushed and peeled
3 tbsp. flour
3 cups whole milk
2.5 tbsp. grated parmesan
2 cups grated Gruyere

Gremolata

2 cups chopped Tuscan kale (3–4 leaves)
1 cup grated Gruyere
1 cup panko breadcrumbs
0.5 cup chopped smoked almonds
1/4 cup extra-virgin olive oil
2 tsp lemon zest (2 lemons)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: rigatoni pasta, mushrooms, kale, Gruyere cheese, Parmesan cheese, panko breadcrumbs, almond, lemon zest

Cooking the dish according to the recipe:

Preheat oven to 190°C (375°F). Cook the rigatoni in a large saucepan of well-salted boiling water until al dente, about 3 minutes less than package directions. Drain, reserving 1/2 cup of water.
Heat olive oil in a large Dutch oven over medium-high heat. Cook the mushrooms, undisturbed, for 3 minutes; stir and season with 1 teaspoon of salt. Cook for another 2 minutes. Remove the mushrooms from the pan.

Reduce heat to medium and melt the butter in a small saucepan. Add the garlic and flour and cook, stirring, for 1 minute. Whisk in the milk and simmer until the sauce thickens slightly, 5 minutes. Remove from heat and stir in the Parmesan, Gruyere, and 1/2 teaspoon of salt. Let cool slightly, then add half of the sautéed mushrooms and puree with an immersion blender.
In a large bowl, combine the pasta with the sauce and the remaining half of the mushrooms, adding about 1/4 cup of the pasta water, or more. Transfer to a baking dish.
Gremolata:

In a medium bowl, combine kale, Gruyere, panko breadcrumbs, smoked almonds, olive oil and lemon zest.
Sprinkle the pasta with gremolata and bake until golden and bubbly, about 40 minutes.