Good Dinner Mrs. Mellen

In the winter I like to make hearty, flavorful meals that are quick and easy; especially living in New England where we have harsh winters. When the snow starts to fall, drifting against my front door I go to my pantry looking for pasta. Instead of Lasagna noodles I used Rigatoni to make an easy Baked Rigatoni filled with mushrooms, cheeses and topped with a Bechamel sauce. This is a basic sauce white sauce that anyone can make. Don't let the french name fool you. Make a large salad arranging tomatoes, cucumbers, on endive lettuce. Top with feta cheese. Pour a light light balsamic vinaigrette over the salad. Serve with crisp fresh bread. And don't forget a glass of wine!  Ingredients 1 pound box DeCecco Rigatoni no.24 2 1/2 cups whole milk 5 tablespoons unsalted butter, divided 1/4 cup all-purpose flour 2 teaspoon sea salt 1 teaspoon freshly ground black pepper 2 teaspoon ground nutmeg 8 ounces portobello mushrooms, sliced three leeks, thinly ...

Portobella Mushroom Sandwich  Portobella mushrooms are so versatile and delicious along with being a filling alternative to meat. Grilling Portabella mushrooms marinated enhances the rich flavor.  Grilling the mushrooms on a barbecue makes a wonderfully flavorful sandwich. Quick, easy, delicious and simple to prepare.  3 portobello mushrooms   1/4 cup olive oil 3 tablespoons chopped onion 4 garlic cloves, minced 4 tablespoon balsamic vinegar 8 ounces Brie, slice thick l large tomato, sliced  10 fresh basil leaves olive oil for brushing  1 loaf Italian bread, sliced in half    Clean mushrooms and remove stems. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Brush bread with oil. Grill mushrooms over hot grill for 10 minutes. Grill bread for the last two minutes. Remove mush...