Best Baked Cheesy Pasta With Wild Mushrooms Recipes

WILD-MUSHROOM PASTA

Wild-Mushroom Pasta image

Categories Mushroom Pasta Vegetarian High Fiber Low/No Sugar Dinner Fall Healthy Noodle Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 (first course) or 4 (Main course) servings

Number Of Ingredients 14

Ingredients

2/3 oz dried morel or porcini mushrooms
1 3/4 cups boiling-hot water
5 tablespoons unsalted butter
1/2 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick
3/4 lb mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini, trimmed and sliced lengthwise 1/4 inch thick
1 large garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 lb dried egg fettuccine
1/4 cup chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
1/2 teaspoon fresh lemon juice
Accompaniment: grated Parmigiano-Reggiano

Steps:

Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and finely chop.
Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fresh mushrooms with garlic, salt, and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5 to 7 minutes. Stir in chopped soaked mushrooms and reserved mushroom-soaking liquid and simmer 1 minute, then remove from heat.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 1/4 cup pasta cooking water. Drain pasta in a colander, then add it to mushrooms in skillet. Add remaining 2 tablespoons butter and cook over moderately high heat, tossing and adding some pasta-cooking liquid if necessary to lightly coat, 1 minute. Add chives, parsley, lemon zest, and juice, then toss well. Serve immediately with cheese and pepper to taste.

CHEESY PASTA BAKE

Cheesy Pasta Bake image

Enjoy comfort food at its most delicious with this Cheesy Pasta Bake recipe. With cheddar, mushrooms, bacon & spaghetti, this Cheesy Pasta Bake is amazing.

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings, about 2 cups each

Number Of Ingredients 8

Ingredients

4 cups penne pasta, uncooked
1 lb. lean ground beef
2 cups sliced fresh mushrooms
1 onion, chopped
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
3 Tbsp. OSCAR MAYER Real Bacon Bits
1 tsp. dried Italian seasoning
1-1/3 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Steps:

Heat oven 375°F.
Cook pasta as directed on package, omitting salt.
Meanwhile, brown ground beef with vegetables in large skillet sprayed with cooking spray. Add sauce, bacon and seasoning; mix well. Simmer on medium-low heat 10 min. or until slightly thickened, stirring occasionally.
Drain pasta. Add to sauce; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheese.
Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 550, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 33 g