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If you're craving something hearty and comforting, this Penne Portobello Casserole is your go-to dish. Packed with portobello mushrooms, gooey mozzarella cheese, and rich marinara sauce, it's a perfect blend of flavors. Easy to whip up, this casserole will have everyone coming back for seconds. Let's dive in!
The name of the recipe: Penne Portobello Casserole Recipe
Ingredients:
- 300 g penne pasta
- 2 cups portobello mushrooms, sliced
- 1 cup mozzarella cheese, shredded
- 1 cup marinara sauce
- 1 tsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to the package instructions. Drain and set aside.
- In a saucepan, heat the olive oil over medium heat. Add the sliced portobello mushrooms and cook until tender.
- In a large bowl, combine the cooked pasta, mushrooms, marinara sauce, salt, and pepper. Mix well.
- Transfer the mixture to a baking dish. Top with shredded mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Penne Casserole Recipe
What you will need to make penne portobello casserole
Penne pasta: Provides a hearty base, soaking up flavors from the sauce and mushrooms, making each bite satisfying and delicious.
Portobello mushrooms: Adds a rich, earthy flavor and meaty texture, enhancing the overall depth of the casserole.
Mozzarella cheese: Melts beautifully on top, creating a gooey, golden crust that complements the savory ingredients.
Marinara sauce: Brings a tangy, tomatoey goodness that ties all the ingredients together, adding moisture and flavor.
Olive oil: Used to sauté the mushrooms, adding a subtle richness and helping to bring out their natural flavors.
Tools and Instruments Required
What tools/instruments will be needed to make Penne Portobello Casserole Recipe
- Saucepan: Essential for cooking the portobello mushrooms until tender, ensuring they blend well with the pasta and sauce.
- Large bowl: Needed to mix the cooked pasta, mushrooms, marinara sauce, salt, and pepper evenly before baking.
- Baking dish: Used to transfer the mixed ingredients and bake them, allowing the cheese to melt and turn golden brown.
- Colander: Drains the cooked penne pasta, removing excess water to prevent a soggy casserole.
- Oven: Bakes the casserole, ensuring the cheese becomes bubbly and the dish is heated through.
Penne Portobello Casserole
Ingredients:
Main Ingredients
- 300 g Penne pasta
- 2 cups Portobello mushrooms, sliced
- 1 cup Mozzarella cheese, shredded
- 1 cup Marinara sauce
- 1 tsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to the package instructions. Drain and set aside.
- In a saucepan, heat the olive oil over medium heat. Add the sliced portobello mushrooms and cook until tender.
- In a large bowl, combine the cooked pasta, mushrooms, marinara sauce, salt, and pepper. Mix well.
- Transfer the mixture to a baking dish. Top with shredded mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
Read more: Penne Lasagna Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole up to step 5.
- Cover the baking dish with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove cover and follow step 6.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap tightly with plastic wrap, then cover with foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove cover and bake as directed in step 6.
Using portobello mushrooms in this casserole not only adds a rich, earthy flavor but also provides a good source of antioxidants and B vitamins, making it a nutritious choice.
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