Baked Rigatoni with Porcini Mushrooms from The Classic Pasta Cookbook by Giuliano Hazan

Ingredients

• Salt
• 1 pound cremini mushrooms, thinly sliced
• 1 cup canned whole peeled tomatoes with their juice
• Freshly ground black pepper
• ⅓ cup yellow onion, finely chopped
• Béchamel, made with 1 ½ cups milk
• 1 pound rigatoni
• 4 tablespoons butter
• 6 tablespoons Parmigiano-Reggiano, freshly grated
• 1 ounce dried porcini mushrooms
• 2 tablespoons flat leaf Italian parsley, finely chopped