Portobello Mushroom Pasta Bake

“Everything you see I owe to spaghetti.” ~ Sophia Loren

 

Baked Pasta with Portobello Mushrooms

This recipe is a delicious, quick to assemble pasta meal that will save you time during the holiday season. With all the parties and time spent with friends and family, you can still serve a nutritious dinner.
The sauce for the pasta is left over from the Easy Braised Pork Chop dish so there are lots of healthy vegetables already added.  The portobello mushrooms add a nice meaty element; and some grated parmigiano cheese finishes the whole thing off.
Baked Portobello Mushroom Pasta


Any type of cut pasta, such as ziti, penne or elbows, will work fine for this dish.  I had some fun and cooked  spinach and carrot pasta in the shape of fall leaves.
While the pasta is cooking, remove the gills from the underside of the portobello mushrooms with a small spoon. This prevents the sauce from getting a black discoloration. Wipe off any dirt.

Removing the gills from portobello mushrooms

Cut the mushrooms  into ½” thick slices.  Sauté in olive oil until they are lightly browned.  Season with salt, pepper and thyme.

Sauted mushrooms

Lightly butter your baking dish.  Pour the drained pasta into the dish and top with the sauce.  Lay the portobello mushrooms on top of the sauce and sprinkle with a generous amount of parmigiano cheese.

Assembling the pasta dish
Bake in a 350 degree oven until bubbly, about 20 minutes. The portobello mushroom pasta bake is ready to serve.

plated portobello mushroom and pasta

 

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Portobello Mushroom Pasta Bake

Plated portobello mushroom and pasta

By Patricia Rio Published: November 10, 2013

  • Portobello Mushroom Pasta Bake
    2 votes, 4.50 avg. rating (92% score)
  • Yield: 4-6 Servings
  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 40 mins

“Everything you see I owe to spaghetti.” ~ Sophia Loren   Baked Pasta with Portobello Mushrooms This recipe is a …

Ingredients

Instructions

  1. Cook pasta in a large pot of boiling salted water until it is cooked "al dente."
  2. While the pasta is cooking, remove the gills from the underside of the portobello mushrooms with a small spoon. This prevents the sauce from getting a black discoloration. Wipe off any dirt.
  3. Cut the mushrooms into ½” thick slices. Sauté in olive oil until they are lightly browned. Season with salt, pepper and thyme.
  4. Lightly butter your baking dish. Pour the drained pasta into the dish and top with the sauce. Lay the portobello mushrooms on top of the sauce and sprinkle with a generous amount of parmigiano cheese.
  5. Bake in a 350 degree oven until bubbly, about 20 minutes. The portobello mushroom pasta bake is ready to serve.
  6. Enjoy!!
    Patricia Rio
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