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

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Ingredients

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.