Mushroom Rigatoni Bake

Ingredients

• 4 ounces asiago cheese divided grated
• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons butter 
• 4 ounces crimini mushrooms sliced
• 1 tablespoon sherry dry
• 0.3 cup flour all-purpose
• 1 tablespoon thyme leaves fresh chopped
• 3  garlic minced
• 2 cups milk 2% reduced-fat
• 8 ounces soup noodles uncooked
• 0.5 teaspoon salt 
• 0.3 cup shallots sliced
• 8 ounces mushroom caps sliced

Equipment

• frying pan
• oven
• whisk
• baking pan
• dutch oven

Directions

1. Preheat oven to 37
2. Cook pasta according to the package directions, omitting salt and fat.
3. Drain well. Set cooked pasta aside.
4. Melt butter in a large nonstick skillet over medium-high heat.
5. Add shallots; saut 3 minutes.
6. Add mushrooms, 1 tablespoon thyme, salt, pepper, and garlic; saut 8 minutes or until mushrooms are tender.
7. Add sherry; cook 1 minute, stirring frequently.
8. Remove from heat.
9. Place flour in a Dutch oven over medium-high heat; gradually add milk, stirring constantly with a whisk. Bring mixture to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk.
10. Remove from heat; add 1/2 cup cheese, stirring until melted.
11. Add pasta and mushroom mixture to cheese mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese.
12. Bake at 375 for 30 minutes or until cheese melts and begins to brown.
13. Garnish with thyme sprigs, if desired.