Mushroom rigatoni recipe

Replace meat with nutrient-packed mushrooms for a lower-calorie dish that's hearty and healthy.

Written by Michael Gollust. Medically reviewed in July 2025 by Gaby Vaca-Flores, RD.

Updated on September 24, 2025.

Whether you're a vegetarian or are simply looking for a hearty alternative to meaty pasta, your taste buds will thank you for this mushroom-filled meal. While they're tasty, mushrooms are also healthy. They're packed with nutrients, like vitamin D and potassium, which can help support immunity and lower blood pressure.

Ingredients

8 ounces uncooked gigli or radiatore pasta
2 teaspoons butter
1/4 cup sliced shallots
8 ounces sliced shiitake mushroom caps
4 ounces sliced cremini mushrooms
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 tablespoon dry sherry
1/4 cup all-purpose flour
2 cups 2% reduced-fat milk
1 cup (4 ounces) grated Asiago cheese, divided
Cooking spray
Thyme sprigs (optional)

Preparation

Preheat oven to 375°.

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

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.

Place flour in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk. Bring mixture to a boil and cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat and 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.

Serves 4