Best Penne And Cheese With Fried Mushrooms Recipes

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PORTOBELLO PENNE PASTA CASSEROLE



Portobello Penne Pasta Casserole image

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

Provided by chmadden

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 45m

Yield 8

Number Of Ingredients 11

1 (8 ounce) package uncooked penne pasta
2 tablespoons vegetable oil
½ pound portobello mushrooms, thinly sliced
½ cup margarine
¼ cup all-purpose flour
1 large clove garlic, minced
½ teaspoon dried basil
2 cups milk
2 cups shredded mozzarella cheese
1 (10 ounce) package frozen chopped spinach, thawed
¼ cup soy sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • 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.
  • 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.
  • Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

Nutrition Facts : Calories 380.4 calories, Carbohydrate 32.1 g, Cholesterol 23 mg, Fat 21.3 g, Fiber 2.9 g, Protein 16 g, SaturatedFat 6.3 g, Sodium 811.1 mg, Sugar 4.6 g

PENNE WITH MUSHROOMS



Penne with Mushrooms image

Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.

Provided by pigmrtn

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 4

Number Of Ingredients 8

1 (8 ounce) package dry penne pasta
¼ cup olive oil
1 clove garlic, finely chopped
1 pound button mushrooms, sliced
salt and freshly ground black pepper to taste
1 tablespoon butter
1 ½ teaspoons chopped fresh parsley
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
  • In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g

CREAMY MUSHROOM PENNE



Creamy Mushroom Penne image

A very easy, yet elegant, dish to make any night of the week. Mushrooms bathed in butter with just the right touch of seasonings. Add some wonderful sauce and this will become a new favorite!

Provided by LaDonna Langwell

Categories     Pasta Main Dishes

Time 1h10m

Yield 2

Number Of Ingredients 15

4 ounces penne pasta
3 tablespoons butter
1 medium shallot, minced
3 small garlic cloves, minced
1 (4 ounce) package brown mushrooms, stems removed and thickly sliced
½ tablespoon all-purpose flour
1 cup chicken stock
¼ teaspoon dried rosemary, or to taste
¼ teaspoon dried thyme, or to taste
salt and freshly ground black pepper to taste
½ cup heavy cream
¼ cup cream cheese, softened
1 tablespoon grated Parmesan cheese, optional
1 teaspoon Worcestershire sauce, or more to taste
1 teaspoon chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.
  • Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.
  • Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.
  • Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.

Nutrition Facts : Calories 727.3 calories, Carbohydrate 53.7 g, Cholesterol 164.4 mg, Fat 52 g, Fiber 2.9 g, Protein 15.5 g, SaturatedFat 31.8 g, Sodium 889 mg, Sugar 4.7 g

PENNE WITH MUSHROOMS AND GORGONZOLA CHEESE



Penne with Mushrooms and Gorgonzola Cheese image

Provided by Maura Chamberlain

Categories     Garlic     Herb     Mushroom     Pasta     Tomato     Quick & Easy     Blue Cheese     Bon Appétit     Illinois

Yield 2 Generous Servings

Number Of Ingredients 8

1/4 cup olive oil
3 large garlic cloves, chopped
1/2 pound mushrooms, sliced
4 plum tomatoes, chopped
2 tablespoons chopped fresh basil or 2 teaspoons dried
2 tablespoons chopped fresh oregano or 2 teaspoons dried
3/4 pound penne or other tubular pasta
1/2 cup crumbled Gorgonzola cheese or other blue cheese (about 2 ounces)

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add mushrooms; sauté until beginning to soften, about 5 minutes. Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Cook penne in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta and cooking liquid to sauce in skillet. Toss over medium heat until mixture is heated through and sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with Gorgonzola cheese and serve.

MUSHROOM PENNE BAKE



Mushroom Penne Bake image

This is an easy, hearty and delicious meal for a chilly evening! Its cheesy goodness will have you going in for seconds. Serve with salad and garlic bread. -Sue Aschemeier, Defiance, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1 package (12 ounces) whole wheat penne pasta
1 tablespoon olive oil
1 pound sliced baby portobello mushrooms
2 garlic cloves, minced
1 jar (24 ounces) marinara sauce
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 cups reduced-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a 6-qt. stockpot, cook pasta according to package directions. Drain and return to pot; cool slightly., In a large skillet, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Add garlic; cook 1 minute. Stir in marinara sauce and seasonings. Spread half the mixture into a 13x9-in. baking dish coated with cooking spray., Stir ricotta cheese and 1/2 cup mozzarella cheese into pasta; spoon over mushroom mixture. Spread with remaining mushroom mixture., Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, until bubbly, 25-30 minutes.

Nutrition Facts : Calories 353 calories, Fat 11g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 748mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges

PENNE WITH PANCETTA AND MUSHROOMS



Penne with Pancetta and Mushrooms image

I threw this dish of penne pasta, pancetta bacon, and mushrooms together one afternoon for lunch.

Provided by jojobeanzsis

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 8

1 (12 ounce) package penne pasta
1 (3 ounce) package pancetta bacon, diced
2 tablespoons butter
1 (10 ounce) package sliced mushrooms
1 tablespoon minced garlic
½ cup heavy cream
¼ teaspoon Italian seasoning
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Meanwhile, cook pancetta in a large skillet over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.
  • Pour pancetta grease out of the skillet, and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic, and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. Simmer until the sauce has thickened slightly.
  • To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 537.2 calories, Carbohydrate 66.2 g, Cholesterol 68.2 mg, Fat 23.4 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 12.8 g, Sodium 299.3 mg, Sugar 4.1 g

CREAMY SKILLET PENNE WITH MUSHROOMS AND ASPARAGUS



Creamy Skillet Penne With Mushrooms and Asparagus image

Make and share this Creamy Skillet Penne With Mushrooms and Asparagus recipe from Food.com.

Provided by ratherbeswimmin

Categories     Penne

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
10 ounces sliced white mushrooms
salt
ground black pepper
1 shallot, minced
1/2 ounce dried porcini mushrooms, rinsed and minced
1 teaspoon minced fresh thyme
6 garlic cloves, minced
1/2 cup dry white wine
3 1/2 cups water
1 cup heavy cream
8 ounces penne
1 lb asparagus, trimmed and cut into 1 inch lengths
1/2 cup grated parmesan cheese

Steps:

  • Heat the oil in a 12-inch nonstick skillet over med-high heat until shimmering.
  • Add in white mushrooms and ½ teaspoon salt; cook until mushrooms are browned, about 8 minutes.
  • Stir in shallots, porcini, and thyme; cook until shallot has softened, about 1 minute.
  • Stir in garlic and cook until fragrant, about 30 seconds.
  • Stir in wine and simmer until almost dry, about 1 minute.
  • Stir in the water, cream, and penne; increase heat to high and cook, stirring often, until penne is almost tender and liquid has thickened, 12-15 minutes.
  • Add in asparagus and cook until tender, about 3 minutes.
  • Take pan off heat; stir in cheese and season with salt and pepper to taste; serve.

Nutrition Facts : Calories 577.4, Fat 30.7, SaturatedFat 16.6, Cholesterol 92.5, Sodium 242.4, Carbohydrate 59.9, Fiber 9.8, Sugar 3.9, Protein 15.9

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