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Vegetarian Baked Pasta
Vegetarian Baked Pasta
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Decadent penne pasta casserole with rich tomato sauce, hearty portobello mushrooms, and a gooey blend of mozzarella and gorgonzola cheese.
Ingredients:
  • 1 pound penne pasta
  • 2 tablespoons olive oil
  • 8 ounces portobello mushrooms, cut into 1/2 inch pieces
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 1 (28 ounce) jar spaghetti sauce
  • 4 cups shredded mozzarella cheese
  • 8 ounces Gorgonzola cheese, crumbled
Instructions:
  • Boil a large pot of salted water. Cook pasta until al dente, for 8 to 10 minutes. Drain and shock with icy water to halt cooking, avoiding thorough rinsing.
  • Preheat your oven to 350°F (175°C) and generously coat a 9 x 13 glass pan with olive oil. In a large skillet, heat 2 tablespoons of olive oil. Sauté mushrooms for 2 minutes, then add basil, oregano, and garlic and cook for another minute. Stir in the sauce with the mushroom mixture.
  • Spread a layer of sauce on the bottom of the pan. Toss the remaining sauce with the pasta. Layer one-third of the pasta on top of the sauce in the pan. Top with 1 cup of mozzarella and half of the gorgonzola. Repeat for a second layer. Add the final pasta layer and finish with 2 cups of mozzarella on top.
  • Bake until cheese is golden brown, about 30-45 minutes. Serve hot.

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