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Baked Mushroom Rigatoni with Kale Gremolata

Giada De Laurentiis
  • 55 minutes
  • Serves 6 to 8

INGREDIENTS

3 cloves

Garlic

2 tsp

Lemon, zest

1 lb

Mushrooms, assorted

2 cups

Tuscan kale

1 lb

Rigatoni

3 tbsp

All-purpose flour

1

Kosher salt

6 tbsp

Olive oil, extra-virgin

1/2 cup

Almonds, smoked

1 cup

Panko breadcrumbs

3 tbsp

Butter, unsalted

3 cups

Gruyere, grated

2 1/2 cups

Parmesan, grated

3 cups

Whole milk