Baked Mushroom Rigatoni is so beyond creamy and topped with a cheesy crust! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/389y6MK Whether it's a casual game night, a family get-together or a big party, Giada De Laurentiis shares tips, secrets and recipes for planning the perfect event. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Baked Mushroom Rigatoni with Kale Gremolata RECIPE COURTESY OF GIADA DE LAURENTIIS Level: Intermediate Total: 55 min Active: 15 min Yield: 6 to 8 servings Ingredients Pasta: 1 pound rigatoni Kosher salt 2 tablespoons extra-virgin olive oil 1 pound assorted mushrooms, stemmed, sliced into 1/3-inch pieces 3 tablespoons unsalted butter 3 cloves garlic, smashed and peeled 3 tablespoons all-purpose flour 3 cups whole milk 2 1/2 cups grated Parmesan 2 cups grated Gruyere Gremolata: 2 cups chopped Tuscan kale (3 to 4 leaves) 1 cup grated Gruyere 1 cup panko breadcrumbs 1/2 cup smoked almonds, chopped 1/4 cup extra-virgin olive oil 2 teaspoons lemon zest (2 lemons) Directions Preheat the oven to 375 degrees F. For the pasta: Cook the rigatoni in a large pot of generously salted boiling water until al dente, about 3 minutes less than the package directions. Drain, reserving 1/2 cup of the cooking water. Heat the olive oil over medium-high heat in a large Dutch oven. Sear the mushrooms, undisturbed, for 3 minutes; stir, and season with 1 teaspoon salt. Sear on the reverse side an additional 2 minutes. Remove the mushrooms from the pan. Lower the heat to medium and melt the butter in the Dutch oven. Add the garlic and flour, and cook, stirring, for 1 minute. Whisk in the milk and simmer gently until the sauce just thickens, 5 minutes. Remove from the heat and add the Parmesan, Gruyere and 1/2 teaspoon salt. Let cool slightly, then add half of the seared mushrooms, and puree with an immersion blender. In a large bowl, toss the pasta with the sauce and the remaining half of the mushrooms, adding about 1/4 cup of the reserved pasta water or more if desired. Transfer to a baking dish. For the gremolata: In a medium bowl, combine the kale, Gruyere, panko, smoked almonds, olive oil and lemon zest. Scatter the gremolata over the pasta and bake until golden on top and bubbling, about 40 minutes. When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. https://www.instagram.com/giadadelaurentiis https://www.facebook.com/giada/ https://twitter.com/GDeLaurentiis Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadaEntertains #FoodNetwork #BakedMushroomRigatoniwithKaleGremolata Giada Makes Baked Mushroom Rigatoni | Giada Entertains | Food Network https://youtu.be/QB5q1Gf0j-o
