RIGATONI SUBSTITUTE RECIPES

Steps:

• Bring a large pot of salted water to boil over high heat. Add pasta and cook. While pasta is cooking:.
• Heat oil in a large skillet over medium-high heat.
• Add shallots, garlic, and season with salt and pepper to the pan. Cook until soft, about 2 minutes.
• Add mushrooms to pan and season with salt and pepper. Cook until mushrooms are tender, 5-7 minutes, stirring occasionally.
• Turn heat to high. Add wine and cook for 3 minutes or until liquid evaporates.
• Add stock and simmer until liquid is slightly reduced.
• Remove pan from heat. Add mascarpone cheese. (If using the substitute recipe, combine all 3 ingredients together with a mixer until blended).
• Stir until creamy. Set aside.
• Drain pasta and transfer pasta into serving bowl.
• Add mushroom mixture and parmesan to pasta. Season with salt and pepper. Toss to coat.

Steps:

• Pre-heat oven to 350ºF.
• Melt butter in a medium saucepan over medium heat. Add flour and stirring constantly cook for 3 minutes. Heat milk and add all at once to flour mixture.
• Simmer for 5 minutes on low heat, stirring constantly or until sauce comes to a boil and thickens. Season with salt & pepper to taste. Stir in half of the cheese and remove from heat.
• Meanwhile, heat oil in a large skillet over medium heat. Add garlic; cook until it turns yellow.
• Add mushrooms and sauté until tender. Add mushrooms to cheese mixture; mix well. 
• Cook Rigatoni in salted water for half the recommended cook time. Drain pasta.
• Add pasta to sauce. Spoon mixture into lightly greased 1-1/2 quart casserole dish. Sprinkle with remaining cheese and parsley.
• Bake 20 minutes. Let stand 10 minutes, then serve.