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This Portobello Penne Pasta Casserole is a comforting, cheesy delight perfect for any night. With hearty portobello mushrooms, rich marinara sauce, and gooey mozzarella cheese, this dish brings together the best of Italian flavors in one easy-to-make casserole. Whether you're feeding a crowd or just craving something warm and satisfying, this recipe has got you covered. Let's dive in and get cooking!
Portobello Penne Pasta Casserole Recipe
Ingredients:
- 8 oz penne pasta
- 2 cups portobello mushrooms, sliced
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add the sliced portobello mushrooms to the skillet and cook until tender.
- In a large bowl, combine the cooked pasta, sautéed mushrooms, marinara sauce, dried basil, and dried oregano. Mix well.
- Transfer the mixture to a baking dish. Top with shredded mozzarella and grated parmesan cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let it cool for a few minutes before serving.
What You Will Need to Make This Dish
What you will need to make portobello penne pasta casserole
- Penne pasta: Provides a hearty base that absorbs flavors well, making it perfect for casseroles.
- Portobello mushrooms: Adds a meaty texture and earthy flavor, enhancing the dish's richness.
- Marinara sauce: Brings a tangy and savory element, tying all ingredients together.
- Mozzarella cheese: Melts beautifully, creating a gooey, cheesy top layer.
- Parmesan cheese: Adds a sharp, nutty flavor, complementing the mozzarella.
- Olive oil: Used for sautéing, it adds a subtle richness to the mushrooms.
- Garlic: Infuses the dish with a fragrant, savory aroma.
- Dried basil: Adds a hint of sweetness and herbaceous flavor.
- Dried oregano: Brings a slightly bitter, aromatic note, balancing the dish.
Tools/Equipment Needed for This Recipe
What tools/instruments will be needed to make Portobello Penne Pasta Casserole Recipe
- Large pot: Needed to cook the penne pasta until al dente.
- Skillet: Used for sautéing garlic and portobello mushrooms.
- Baking dish: Holds the pasta mixture and cheese for baking.
- Mixing bowl: Combines pasta, mushrooms, and sauce evenly.
- Wooden spoon: Helps stir ingredients without scratching cookware.
Portobello Penne Pasta Casserole
A hearty and delicious casserole featuring portobello mushrooms and penne pasta.
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Equipment
- Oven
- Baking Dish
- Large pot
- Skillet
Ingredients:
Main Ingredients
- 8 oz penne pasta
- 2 cups portobello mushrooms, sliced
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add the sliced portobello mushrooms to the skillet and cook until tender.
- In a large bowl, combine the cooked pasta, sautéed mushrooms, marinara sauce, dried basil, and dried oregano. Mix well.
- Transfer the mixture to a baking dish. Top with shredded mozzarella and grated parmesan cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let it cool for a few minutes before serving.
Notes:
Feel free to add other veggies like bell peppers or spinach for extra flavor and nutrition.
Nutrition value:
Calories: 400kcalCarbohydrates: 50gProtein: 18gFat: 15gSaturated Fat: 6gCholesterol: 25mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook pasta and mushrooms as directed.
- Mix everything except cheese.
- Store in an airtight container in the fridge.
- When ready, add cheese and bake.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap and foil.
- Freeze for up to 3 months.
- Thaw overnight in the fridge.
- Bake as directed, adding extra 10 minutes if needed.
For a richer flavor, try adding a splash of balsamic vinegar to the portobello mushrooms while sautéing. It enhances the earthy taste and adds a subtle sweetness to the dish.
Frequently Asked Questions About This Recipe
FAQ:
Can I use a different type of pasta?
Yes, you can use any pasta you like. Just adjust the cooking time accordingly.
Can I add other vegetables?
Absolutely! Bell peppers, spinach, or zucchini would be great additions.
Can I make this dish ahead of time?
Yes, you can assemble it ahead and refrigerate. Just bake it when you're ready to eat.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, you can freeze it. Just make sure it's well-wrapped and reheat thoroughly before serving.
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