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King of mushrooms dried — risotto, ragu, cream sauces, broth
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Electric butter churn — artisan butter from cream in minutes
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
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King of mushrooms dried — risotto, ragu, cream sauces, broth
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Electric butter churn — artisan butter from cream in minutes
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
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heat oven to 375 degrees f. cook pasta in large saucepan as directed on package, omitting salt. meanwhile, heat oil in large nonstick skillet on medium-high heat. add squash and mushrooms; cook and stir 8 min. or until squash is tender. add garlic and rosemary; cook and stir 1 min. add broth and neufchatel; cook and stir 2 to 3 min. or until neufchatel is completely melted and mixture is well blended. drain pasta. add to squash mixture in skillet along with the spinach and 1/2 cup shredded cheese; mix lightly. spoon into 13x9-inch baking dish sprayed with cooking spray; cover. bake 15 to 20 min. or until heated through. top with remaining shredded cheese; bake, uncovered, 5 min. or until melted.