Portobello Penne Pasta Casserole289 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.” - by chmadden
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 380 cal
- 21.3 g
- 32.1 g
Based on a 2,000 calorie diet
Reviews (289)Rate This Recipe
"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 runny...." See more I've made it with and without soy sauce and it's good either way. My favorite modification has been a few red pepper flakes for an added kick. So good!!! I will definitely be making this again and again :)"
"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 spinach. T..." See morehis is a great hardy meal and the left overs are even better."
"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 I did ..." See morewring the excess water from the spinach. My sauce was still just the right consistency...I think it would have been too runny if I hadn't done that. I used part-skim mozzarella and 1% milk and it turned out fine. Only substitution I made was parsley for basil since I'm not a basil fan. Thanks!"
Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce
Brie and Asparagus Pasta Casserole
Just swipe to see more like this.