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Portobello Penne Pasta Casserole

4

45 min

Portobello Penne Pasta Casserole

Portobello Penne Pasta Casserole Photo 1

Time

45 min

Serving

8 persons

Calories

380

Rating

4.00★ (943)

Cuisine

Author: Victoria Buriak
Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.

Ingredients

  • uncooked penne pasta: 1 pack (8 ounce pack)
  • vegetable oil: 2 Tbsp
  • portobello mushrooms: 0.5 pound (sliced)
  • margarine: 0.5 cup
  • all-purpose flour: 0.25 cup
  • clove garlic: 1 piece (minced)
  • basil: 0.5 tsp (dried)
  • milk: 2 cups
  • mozzarella cheese: 2 cups (shredded)
  • frozen chopped spinach: 1 pack (10 ounce pack, thawed)
  • soy sauce: 0.25 cup

Metric Conversion

Stages of cooking

Portobello Penne Pasta Casserole Photo 21
Portobello Penne Pasta Casserole Photo 32
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Portobello Penne Pasta Casserole Photo 5 4
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
    Portobello Penne Pasta Casserole Photo 2
  2. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
    Portobello Penne Pasta Casserole Photo 3
  3. Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
    Portobello Penne Pasta Casserole Photo 4
  4. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
    Portobello Penne Pasta Casserole Photo 5

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