Rigatoni Casserole with Mushrooms and Kale Gremolata

Ingredients:

Rigatoni Casserole with Mushrooms

• 450 g rigatoni
• 2 tablespoons extra-virgin olive oil
• 450 g of different mushrooms, remove stems, cut caps into 0.5 cm thick strips.
• 3 tablespoons unsalted butter
• 3 cloves garlic, crushed and peeled
• 3 tbsp. flour
• 3 cups whole milk
• 2.5 tbsp. grated parmesan
• 2 cups grated Gruyere

Gremolata

• 2 cups chopped Tuscan kale (3–4 leaves)
• 1 cup grated Gruyere
• 1 cup panko breadcrumbs
• 0.5 cup chopped smoked almonds
• 1/4 cup extra-virgin olive oil
• 2 tsp lemon zest (2 lemons)

Preparation:

1. Preheat oven to 190°C (375°F). Cook the rigatoni in a large saucepan of well-salted boiling water until al dente, about 3 minutes less than package directions. Drain, reserving 1/2 cup of water.
2. Heat olive oil in a large Dutch oven over medium-high heat. Cook the mushrooms, undisturbed, for 3 minutes; stir and season with 1 teaspoon of salt. Cook for another 2 minutes. Remove the mushrooms from the pan.
3. Reduce heat to medium and melt the butter in a small saucepan. Add the garlic and flour and cook, stirring, for 1 minute. Whisk in the milk and simmer until the sauce thickens slightly, 5 minutes. Remove from heat and stir in the Parmesan, Gruyere, and 1/2 teaspoon of salt. Let cool slightly, then add half of the sautéed mushrooms and puree with an immersion blender.
4. In a large bowl, combine the pasta with the sauce and the remaining half of the mushrooms, adding about 1/4 cup of the pasta water, or more. Transfer to a baking dish.
5. Gremolata:
   
   In a medium bowl, combine kale, Gruyere, panko breadcrumbs, smoked almonds, olive oil and lemon zest.
6. Sprinkle the pasta with gremolata and bake until golden and bubbly, about 40 minutes.