Becky Luigart-Stayner; Jan Gautro
Yield
4 servings

A full cup of Italian Asiago cheese gives body and flavor to the velvety sauce, which is laced with sherry.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Cook pasta according to the package directions, omitting salt and fat. Drain well. Set cooked pasta aside.

Step 3

Melt butter in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes. Add mushrooms, 1 tablespoon thyme, salt, pepper, and garlic; sauté 8 minutes or until mushrooms are tender. Add sherry; cook 1 minute, stirring frequently. Remove from heat.

Step 4

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. Remove from heat; add 1/2 cup cheese, stirring until melted. 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. Bake at 375° for 30 minutes or until cheese melts and begins to brown. Garnish with thyme sprigs, if desired.

Ratings & Reviews

calteri's Review

nnadiofuvnap
March 12, 2014
My family and I really enjoyed this recipe. The only holdout was my grandson, who hates mushrooms (Didn't know he was stopping by.)

nnadiofuvnap's Review

candicedw
December 26, 2013
Really a wonderfully creamy, savory dish. It's such a nice balance of textures and flavors.

MandyVG's Review

sigmaration
October 19, 2013
N/A

Morningglory29's Review

cookinfabulous
May 26, 2013
N/A

jebavonct48's Review

framingham
May 01, 2013
N/A

Mbalady's Review

jebavonct48
February 20, 2013
This one is definitely a keeper! It's so rich and creamy, I have a hard time believing it's "light." I guess the absence of meat helps, but I don't even miss it. I didn't have any sherry or shallots, so I used chicken broth and yellow onion instead. Delicious!

FluteLoverAndy's Review

mjmayinsf
May 24, 2012
I think I baked it too long as it seemed a little dry. Delicious recipe though and definitely good for a relaxed night at home.

candicedw's Review

foodfrombooks
May 11, 2012
So delicious. Not always a huge fan of mushrooms or thyme, but they work beautifully together in this. The shallots really add flavor and interest. I found I only needed to bake it for 20 minutes to get the cheese brown, carmelized and perfect.

NWE928's Review

calteri
February 12, 2012
A crowd pleaser. Easily adjusted to personal preferences. For example, I added 2 cups of spinach (just wilted it in the milk/cheese mixture before combining), and since my husband doesn't like asiago cheese I substituted half manchego half mozzarella--still had a nice bite. I also used 1/2 regular and 1/2 vegetable-blend rotini for a mix of colors. Very filling and freezes nicely.

pooter's Review

MandyVG
February 14, 2011
This was great. My partner and I loved it and it lasted the whole week - which is what I wanted. I doubled the ingredients for more servings and the Asiago Cheese was wonderful tasting. I never heard of this cheese, I am ashamed to say, but it made love to my taste buds and I will be using it again. Splendido.