Cheesy Pasta Bake

With creamy mozzarella, tangy Gorgonzola, earthy mushrooms, caramelized onions, and rich, delicious Dinner Bell Salted Butter, this flavorful dish is the casserole version of French onion soup. A cup of dry red wine gives it the je ne sais quoi of the classic soup — all with extra cheese and chewy rigatoni. It’s the ultimate comfort food for cozy nights with your family, and its elevated flavor profile makes it great for serving guests. In short, it’s perfect. Bon appetit!

How To:

1.  Preheat the oven to 400°F.
2. In a large cast-iron skillet, melt the butter over medium-high heat. Add the onions and cook for 5 minutes until softened, stirring occasionally. Add ¼ cup of the red wine and cook until the onions fully absorb the liquid, 3 minutes. Add another ¼ cup of red wine and cook the onions for another 10 to 12 minutes, stirring occasionally, until deeply caramelized.
3. Add the cremini mushrooms, garlic, thyme, salt, and black pepper and cook for another 5 to 7 minutes or until mushrooms are softened, stirring occasionally.
4. Add the rigatoni, chicken stock, Worcestershire sauce, and remaining ½ cup of red wine. Bring to a boil and cook until the liquid is fully absorbed by the pasta, about 12 minutes. Stir occasionally to prevent burning at the bottom of the pan.
5. Once the liquid is absorbed, add the heavy cream, Gorgonzola, and ½ cup of shredded mozzarella. Stir until the cheese is melted, about 2 minutes.
6. Remove the skillet from the heat and top with the remaining mozzarella. Bake for 20 minutes, or until the cheese is melted and starting to brown.
7. Remove the skillet from the oven and garnish with chopped parsley.
8. Serve while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.