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Alfredo Broccoli and Mushroom Bake

Servings: 4

Ingredients

  • 1/2 ounce dried porcini
  • 1 cup hot water
  • 1 pound rigatoni pasta
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 12- ounce bag broccoli florets, rough chopped
  • 8 ounces sliced mushrooms, rough chopped
  • 1 1/2 teaspoons kosher salt, divided
  • 3 ounces prosciutto, diced
  • 1/2 cup porcini broth, see step 1 on how to make this simple broth
  • 8 tablespoons unsalted butter
  • 1 large, or 2 small shallot, finely diced
  • 1 1/2 cups cream
  • 1 1/2 cups grated parmesan
  • pinch of nutmeg
  • 1/2 cup panko breadcrumbs
  • 2 egg yolks
  • 3/4 to 1 cup shredded mozzarella

Instructions

  • Add the porcini to 1 cup of hot water. Set aside for 20-30 minutes while the mushrooms rehydrate. Once rehydrated, gently scoop out the mushrooms and set the porcini broth aside to be used later in the recipe.
  • Heat the oven to 350 degrees. Fill a large stock pot with water, bring to a boil and add the rigatoni. When the pasta is al dente, about 10 minutes, strain the water and empty the pasta into a large rectangular baking dish.
  • While the water is coming to a boil and the pasta is cooking, rough chop the broccoli and mushrooms (don’t forget to include the rehydrated porcini). Once the mushrooms are chopped, dice the shallots and prosciutto.
  • Place the 2 tablespoons of olive oil into the stock pot and warm over medium heat. Add the broccoli, mushrooms and 1 teaspoon of salt to the oil. Stir to coat. Cover and let cook for 5 minutes, stir occasionally.
  • After 5 minutes, add the diced prosciutto and porcini broth. Porcini broth will contain grit that sinks to the bottom of the soaking dish (when pouring the porcini broth do so gently in order to keep the grit from being poured into the cooked ingredients). Stir and cover. Continue to cook for 3 minutes.
  • Add the broccoli and mushroom mixture to the baking dish with the cooked rigatoni. Make sure the majority of the contents of the pot are cleaned out. Return the stock pot to the cooktop.
  • Place the butter into the stock pot and melt over low heat. Add the shallots and let cook for 3-5 minutes. Pour the cream into the stock pot and stir to combine.
  • Add the parmesan, 1/2 teaspoon salt and nutmeg to the cream mixture. Stir to combine and continue to cook until the cheese is completely melted and the sauce is smooth, about 2-3 minutes.
  • Return the pasta and vegetable mixture to the stock pot. Stir to combine with the alfredo sauce, be sure to thoroughly coat the pasta. Pour the mixture back into the large baking dish.
  • In a small bowl combine the egg yolks, breadcrumbs and 2 tablespoons of oil. Stir to combine. Top the pasta with the breadcrumbs and mozzarella. Place into the oven and bake for 30 minutes. Serve warm.

Notes

If you cannot find dried porcini feel free to omit this ingredient and step. When the instructions say to add the 1/2 cup of porcini broth, use water or chicken stock instead. This instructions in this recipe is written to limit the use of pots and pans used. The goal is to only use one large pan (I use a stock pot) and one large baking pan (I use a 9×13 inch ceramic baking dish). To make this recipe gluten-free, use your favorite gluten-free pasta.