Name: Baked Rigatoni with Sausage and Mushrooms
Yield: 25 Servings
Ingredients: 4 ounces dried porcini mushrooms; 4 cups hot water; 4 tablespoons olive oil; 4 large onions, finely chopped; 5 pounds hot Italian sausages, casings removed; 4 pounds button mushrooms; 4 teaspoons chopped fresh rosemary; 2 cups dry white wine; 4 bay leaves; 2 14-ounce cans beef broth; 4 cups half and half; 4 pounds rigatoni; 6 cups freshly grated Parmesan cheese; Additional grated Parmesan cheese; Fresh rosemary sprigs (for garnish)

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