Portobello Penne Pasta Casserole

Portobello Penne Pasta Casserole

317
chmadden 0

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

Ingredients

45 m {{adjustedServings}} servings 380 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 811 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 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.
  3. 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.
  4. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
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Reviews

317
  1. 429 Ratings

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Absolutely delicious! I've made this several times now (I can't seem to get enough of it!!) I double the garlic, cut the butter in half, and only use 1 3/4 c milk to avoid the sauce getting too ...

I definitely changed a couple of things, because I used what I had in the fridge! I cut back on the soy sauce, added more pasta & mushroom, added parm. cheese and used broccoli instead of spina...

Very yummy. I was a little leery of the soy sauce, but it ended up being delicious! Not at all overpowering, but just another interesting dimension to the dish. The recipe doesn't state, but ...