Alfredo has never looked better nor tasted richer than this creamy rigatoni dish made with a variety of mushrooms.
Servings: 2 single serving skillets
For the Alfredo sauce:
1/2 cup butter
1 cup heavy cream
2 cloves garlic, minced
6 ounces shredded Parmesan cheese
Kosher salt, to taste
Black pepper, to taste
1 pound rigatoni, cooked according to package instructions and drained
4 cups mixed mushrooms
2 cups shredded mozzarella
Fresh parsley, for garnish
Let's get Cooking...
For the Alfredo: In a small skillet set over medium heat, heat butter, cream and garlic until butter is melted. Add cheese and stir until smooth. Season with nutmeg, salt and black pepper. Set aside to cool slightly.
To assemble: Preheat oven to 350 degrees. Grease two, 5-inch single serve cast-iron skillets. Pour 1/4 cup of Alfredo sauce into each skillet.
Place cooked rigatoni upright in a spiral around each skillet until they are all touching and resemble a honeycomb. Pour Alfredo sauce over the pasta in each dish, and top each with mushrooms in each pasta piece. Top with shredded mozzarella and a drizzle of olive oil. Bake each ramekin for 20 minutes, and top with fresh parsley. Serve warm.