Best Baked Mushroom Linguine Recipes

MARSALA AND MUSHROOM PASTA BAKE

Marsala and Mushroom Pasta Bake image

Provided by Michael Symon : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Kosher salt and freshly cracked black pepper
1 pound cavatappi pasta
6 tablespoons unsalted butter
6 cups sliced mixed mushrooms (shiitake and cremini)
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 tablespoon finely chopped fresh thyme
1/3 cup all-purpose flour
1 cup marsala wine
3 cups vegetable stock
1 cup whole milk
Freshly grated nutmeg
1/2 cup finely chopped fresh parsley
2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan

Steps:

Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!

BAKED SPAGHETTI

Baked Spaghetti image

Every time that I make this cheesy baked spaghetti, I get requests for the recipe. It puts a different spin on pasta and is great for any meal. The leftovers, if there are any, also freeze well for a quick dinner later in the week. -Ruth Koberna, Brecksville, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter
1 can (28 ounces) diced tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons dried oregano
1 pound ground beef, browned and drained, optional
12 ounces spaghetti, cooked and drained
2 cups shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese

Steps:

In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes. , Place half of the spaghetti in a greased 13x9-in. baking dish. Layer with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers. , In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° until heated through, 30-35 minutes.

Nutrition Facts : Calories 239 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 500mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein.

BAKED MUSHROOM RIGATONI WITH KALE GREMOLATA

Baked Mushroom Rigatoni with Kale Gremolata image

Provided by Giada De Laurentiis

Categories side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1 pound rigatoni
Kosher salt
2 tablespoons extra-virgin olive oil
1 pound assorted mushrooms, stemmed, sliced into 1/3-inch pieces
3 tablespoons unsalted butter
3 cloves garlic, smashed and peeled
3 tablespoons all-purpose flour
3 cups whole milk
2 1/2 cups grated Parmesan
2 cups grated Gruyere
2 cups chopped Tuscan kale (3 to 4 leaves)
1 cup grated Gruyere
1 cup panko breadcrumbs
1/2 cup smoked almonds, chopped
1/4 cup extra-virgin olive oil
2 teaspoons lemon zest (2 lemons)

Steps:

Preheat the oven to 375 degrees F.
For the pasta: Cook the rigatoni in a large pot of generously salted boiling water until al dente, about 3 minutes less than the package directions. Drain, reserving 1/2 cup of the cooking water.
Heat the olive oil over medium-high heat in a large Dutch oven. Sear the mushrooms, undisturbed, for 3 minutes; stir, and season with 1 teaspoon salt. Sear on the reverse side an additional 2 minutes. Remove the mushrooms from the pan.
Lower the heat to medium and melt the butter in the Dutch oven. Add the garlic and flour, and cook, stirring, for 1 minute. Whisk in the milk and simmer gently until the sauce just thickens, 5 minutes. Remove from the heat and add the Parmesan, Gruyere and 1/2 teaspoon salt. Let cool slightly, then add half of the seared mushrooms, and puree with an immersion blender.
In a large bowl, toss the pasta with the sauce and the remaining half of the mushrooms, adding about 1/4 cup of the reserved pasta water or more if desired. Transfer to a baking dish.
For the gremolata: In a medium bowl, combine the kale, Gruyere, panko, smoked almonds, olive oil and lemon zest.
Scatter the gremolata over the pasta and bake until golden on top and bubbling, about 40 minutes.