Baked rigatoni with creamy mushrooms and squash
This is a luxurious dish for the calorie count, which is close to 500 because it includes a roux (with flour and fat) and mozzarella, says Manuali. The white sauce is a lower-calorie and lower-fat version of the classic besciamella. The combination of mushrooms and butternut squash is well suited for fall, but you can substitute other roasted vegetables according to the season.
500 g (1 lb) mixed mushrooms (such as button, cremini, shiitake, oyster, chanterelle or porcini), thickly sliced (about 1.5 l/6 cups)
15 ml (1 tbsp) extra-virgin olive oil
Kosher salt, to taste
1 small butternut squash, peeled and cut into 1-cm (1/2-inch) cubes (about 750 ml/3 cups)
15 ml (1 tbsp) chopped fresh thyme leaves
30 ml (2 tbsp) unsalted butter
45 ml (3 tbsp) all-purpose flour
500 ml (2 cups) 1 per cent low-fat milk
250 ml (1 cup) low-sodium chicken broth
1 fresh bay leaf
Pinch of freshly grated nutmeg
Crushed red pepper flakes, to taste
500 g (1 lb) rigatoni
250 ml (1 cup) shredded low-moisture part-skim mozzarella
50 ml (1/4 cup) freshly grated Grana Padano
Preheat oven to 230 C (450 F) with two sheet pans on the top and bottom racks.
Bring a large pot of salted water to a boil for pasta.
In a large bowl, toss mushrooms with 7 ml (1/2 tbsp) of the olive oil and season with salt. Spread on one of the preheated pans. Repeat with squash and remaining olive oil and season with salt and thyme.