Recipe: Boursin Rigatoni Casserole, Citrus Salad

This recipe comes to us from Chef Arturo Lo, with French brasserie and bakery Boulon in Tampa. He told us "I chose this recipe because it reminds me of my friends and family gatherings. A pasta casserole is an easy, tasty, and shareable dish. Also, it's an awesome way to spend time with my son and wife."

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Boursin Rigatoni Casserole

Ingredients

• 1 lb rigatoni pasta
• olive oil (for cooking pasta)
• 1 cup pasta water (reserved from cooking)
• salt (for cooking pasta)
• 12 oz cremini mushrooms, roasted with garlic
• 10 oz cherry tomatoes, blistered and skinned
• 6 oz minced garlic
• 1 qt heavy cream
• 6 Boursin cheese wheels
• 1 lb spinach
• 8 oz panko breadcrumbs
• 3 lemons, zested
• 8 oz Parmesan cheese, grated
• fine herbs (thyme, rosemary, basil), to taste
• ½ lb mozzarella cheese, shredded

Directions

1. Preheat oven to 400° F.
2. Cook rigatoni in salted boiling water with drizzle of olive oil until al dente.
3. Reserve 1 cup of pasta water before draining and set aside cooked pasta.
4. In baking tray, roast minced garlic and cremini mushrooms with olive oil and salt in preheated oven for about 10 minutes.
5. In another tray, roast cherry tomatoes for 10 minutes. Once cool, peel off skins.
6. Heat heavy cream in pot and gradually mix in Boursin cheese until fully incorporated and mixture thickens.
7. In food processor, combine panko breadcrumbs, fine herbs, lemon zest, and grated Parmesan cheese. Process until mixture is finely combined.
8. Add drizzle of oil to large pot over medium-high heat. Warm roasted mushrooms and tomatoes.
9. Once hot, add spinach and prepared cream sauce. Fold in cooked rigatoni, combining thoroughly.
10. Transfer mixture to greased, heat-safe casserole dish, spreading evenly to edges.
11. Top with shredded mozzarella cheese and panko-herb mixture.
12. Bake in oven at 350° F for 20 minutes or until golden brown on top to your liking.

Citrus Salad

Salad Ingredients

• mixed green lettuce (washed)
• 1 red onion, julienned
• 1 pt cherry tomatoes (halved)
• 1 avocado (diced)

Citrus Vinaigrette

• 5 oz fresh lemon juice
• ½ tbsp honey
• ½ tbsp Dijon mustard
• salt and white pepper, to taste
• ½ qt olive oil

Directions

1. Combine all ingredients for citrus vinaigrette and blend with stick blender.
2. Combine salad ingredients and toss with prepared vinaigrette.

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