Best Baked Mushroom Penne Recipes

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BAKED PENNE PASTA WITH WILD MUSHROOM RAGOûT



Baked Penne Pasta with Wild Mushroom Ragoût image

Categories     Mushroom     Pasta     Bake     Vegetarian     Parmesan     Fall     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 12

1/2 ounce dried porcini mushrooms
2 cups hot water
6 tablespoons (3/4 stick) butter
1 3/4 cups finely chopped onions
8 ounces fresh button mushrooms, chopped
6 ounces fresh shiitake mushrooms, stemmed, sliced
2 1/2 tablespoons all purpose flour
2 1/2 cups whole milk
3/4 cup freshly grated Parmesan cheese
1/2 cup finely chopped fresh chives
12 ounces penne pasta
1/2 cup fresh breadcrumbs made from French bread

Steps:

  • Place porcini in small bowl. Add 2 cups hot water and let soften 20 minutes. Using slotted spoon, remove porcini. Reserve liquid. Coarsely chop porcini.
  • Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add button and shiitake mushrooms and sauté 5 minutes. Mix in porcini and reserved soaking liquid, leaving any sediment behind in bowl. Simmer over medium-high heat 10 minutes.
  • Melt remaining 3 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir constantly until golden, about 2 minutes. Gradually whisk in milk. Stir until sauce thickens and boils, about 3 minutes. Stir into mushroom mixture. Simmer 2 minutes, stirring occasionally. Stir in 1/2 cup Parmesan cheese and chives. Season sauce to taste with salt and pepper. Set aside. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
  • Preheat oven to 425°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Add mushroom sauce and toss well to coat. Transfer to prepared baking dish. Sprinkle breadcrumbs and remaining 1/4 cup Parmesan over. Bake casserole until heated through and light golden, about 25 minutes.

BAKED MUSHROOM AND CHEESE PENNE



Baked Mushroom and Cheese Penne image

Another web find -- looks yummy!! My husband is not a huge fan of marinara, so I am always on the lookout for something a little different! This looks easy enough to adapt to various types of pasta as well...

Provided by iewe7726

Categories     Penne

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb mushroom, cleaned and thinly sliced
1 garlic clove, peeled, whole
4 tablespoons butter, divided
salt & freshly ground black pepper (to taste)
10 ounces penne (about 2 1/2 cups dry pasta)
3 ounces bel paese cheese, cubed (or any creamy, mild cheese such as Havarti, Fontina)
1/3 cup parmesan cheese, grated
3/4 cup heavy cream

Steps:

  • Saute the mushrooms and whole garlic clove in 2 tablespoons of the butter over a high heat.
  • Add salt and pepper, lower the heat and cook for about 3 minutes. Discard the garlic.
  • Cook the pasta according to package directions and individual taste. Drain, and mix with remaining 2 tbs butter.
  • In a large casserole dish that has been greased, add a layer of cooked penne.
  • Top layer of penne with about a quarter of the mushrooms and the sliced cheese and sprinkle with 1 tablespoon of Parmesan.
  • Repeat layers until you have used all the ingredients, finishing with a layer of sliced cheeses.
  • Pur over the cream, sprinkle with salt and pepper and bake, covered with foil, in a preheated oven at 400 degrees for about 10 minutes.
  • Bake uncovered for a further 10 minutes, or until a light crust has formed on the top.
  • Remove from oven and allow to rest for 5 minutes before serving.

Nutrition Facts : Calories 570.8, Fat 32.3, SaturatedFat 19.3, Cholesterol 99, Sodium 234, Carbohydrate 61.8, Fiber 8.9, Sugar 2, Protein 13.1

BAKED MUSHROOM PENNE



Baked Mushroom Penne image

Umami, or savoriness, is described as the fifth taste. Both mushrooms and Parmesan cheese contain natural umami. This explains the deliciousness of this dish.-Julia Falsetti, York, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 16

1/2 cup (about 1/2 ounce) dried porcini mushrooms
2 whole sun-dried tomatoes (not packed in oil)
1 cup boiling water
2 medium onions, chopped
2 teaspoons olive oil
3 garlic cloves, minced
1/2 cup dry red wine or chicken broth
2 fresh thyme sprigs
1 pound sliced fresh shiitake mushrooms
1 can (28 ounces) diced tomatoes, undrained
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (16 ounces) uncooked penne pasta
3/4 cup shredded Parmesan cheese, divided
2 cups shredded part-skim mozzarella cheese, divided

Steps:

  • Place porcini mushrooms and sun-dried tomatoes in a small bowl. Cover with boiling water; let stand 5 minutes. Drain, reserving 3/4 cup liquid. Squeeze mushrooms and tomatoes dry; coarsely chop and set aside., In a large skillet, saute onions in oil until tender. Add garlic; cook 2 minutes. Add reserved mushroom liquid, wine, thyme, fresh mushrooms, tomatoes, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in porcini mushroom mixture., Meanwhile, preheat oven to 375°. Cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid. Toss pasta with the cooking liquid, mushroom mixture and 1/2 cup Parmesan cheese., Place half of pasta mixture in a greased 13x9-in. baking dish; top with half of the mozzarella cheese. Repeat layers. Sprinkle with remaining Parmesan. Cover and bake 15-20 minutes or until heated through.

Nutrition Facts : Calories 385 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 629mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 5g fiber), Protein 21g protein.

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