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Baked Rigatoni With Mushrooms pasta, spice, mushrooms 1 lb rigatoni, uncooked 1 tablespoon olive oil 2 cloves garlic, minced 2 cup fresh mushrooms, sliced 1 can (28 oz) crushed tomatoes 2 can (10 oz. each) xtra hot 1 rotel 1/2 cup ricotta cheese 1 cup mozzarella cheese, shredded Preheat oven to 375F. Cook pasta according to package directions. Drain; return to pot. In a large skillet cook garlic in hot oil for about 1 minute. Add mushrooms; cook 3 minutes. Add tomatoes & ROTEL. Heat to boiling; reduce heat; cover & simmer 15 minutes, stirring occasionally. Stir into pasta. Stir in ricotta & half of the mozzarella cheeses. Pour into 9x13x2 baking dish. Sprinkle with remaining mozzarella. Cover; bake 20 minutes. Well, I tried the new rotel with habs & it is a little hotter than the regular. I cooked Baked Rigatoni with Mushrooms ( recipe on the can ). It was good & my wife thought it was plenty hot, I slopped some Inner Beauty on it & thought it was lots better. The recipe didn't call for any meat but the wife & I being carnivores not herbivores, decided to add about 6 boneless, skinless chicken thighs. I sauteed the chicken til nearly done then added the mushrooms & garlic to the chicken & followed the recipe from there. From: "Christopher E. Eaves" Date: 21 Jan 97 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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