Portobello Penne Pasta Casserole

Portobello Penne Pasta Casserole

308 Reviews 19 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
chmadden
Recipe by  chmadden

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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 (308)

Rate This Recipe
Runs With Scissors
99

Runs With Scissors

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. 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 :)

Swifty
57

Swifty

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. This is a great hardy meal and the left overs are even better.

Cardamum
49

Cardamum

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 wring 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!

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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