Name: Baked Rigatoni with Sausage and Mushrooms
Yield: Makes 25 servings
Ingredients: 4 ounces dried porcini mushrooms; 4 cups hot water; 4 tablespoons olive oil; 4 large onions, finely chopped; 5 pounds hot Italian sausages, casings removed; 4 pounds button mushrooms, sliced; 4 teaspoons chopped fresh rosemary; 2 cups dry white wine; 4 bay leaves; 2 14-ounce cans beef broth; 4 cups half and half; 4 pounds rigatoni; 6 cups freshly grated Parmesan cheese; Additional grated Parmesan cheese; Fresh rosemary sprigs (for garnish)

Baked Rigatoni with Sausage and MushroomsGary Moss

The pasta is divided among four 3 1/2-quart baking dishes so they can be baked individually for open-house-style serving. But you can use any size bake-and-serve dishes — even a roasting pan or a paella pan.

Recipe notes

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