Search thousands of recipes reviewed by home cooks like you.

Vegetarian Baked Pasta

Vegetarian Baked Pasta

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
BJBEAUDOIN

BJBEAUDOIN

Portobello mushrooms and Gorgonzola cheese add depth to this simple casserole. Use your favorite pasta shapes for variety.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 571 kcal
  • 29%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 58.3g
  • 19%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1036 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. 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. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
  2. Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
  3. To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
  4. Bake for 30 to 45 minutes, or until cheese is browned. Serve.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Clkrause
60

Clkrause

4/11/2005

This is one of the best baked pasta dishes I've ever made. The one complaint I'd have about it is that the gargonzola over-powers a lot of the other flavors. Next time I make it, I'll cut down on the gargonzola a little bit.

Nicole M.
48

Nicole M.

11/1/2005

I made this dish for a dinner party and it was a big hit. Best of all, it was easy to make, but the mushrooms and gorgonzola "gourmeted" it up. I used a little less gorgonzola as recommended by others and it didn't overpower the other flavors. Another tip: let it sit for about 20 minutes after it's assembled and before you bake it to let the flavors really come out.

kjanes
47

kjanes

2/16/2007

very very yummy dish.. one suggestion is to use only half the suggested portion for mushrooms and instead to add one zuchinni and one red bell pepper when heating the mushrooms up in the olive oil. I also added an extra clove of garlic and a little garlic salt to the recipe as well when I was heating the veggies up. Heats up well as leftovers- very easy recipe and delicious as well :)

Similar recipes