Portobello Pasta Bake

    45 minutes

    This is a great pasta bake for a dinner party with portabello mushrooms, spinach, cheeses and penne.

    426 people made this

    Serves: 8 

    • 250g penne
    • 2 tablespoons vegetable oil
    • 250g portobello mushrooms, thinly sliced
    • 125g margarine
    • 1/4 cup (30g) plain flour
    • 1 large clove garlic, minced
    • 1/2 teaspoon dried basil
    • 2 cups (500ml) milk
    • 2 cups grated mozzarella cheese
    • 300g frozen chopped spinach, thawed
    • 1/4 cup soy sauce

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Lightly grease a 20x30cm 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 in English (578)


    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  -  25 Jun 2008  (Review from Allrecipes USA and Canada)


    WOW! This was fantastic and my husband said it's now one of his all time favorite meals. I did tweek it, however. I cooked the mushrooms in the butter and oil (and cooked them until they were completely soft...about 8 minutes). I added 4 cloves of garlic and used 1 cup of heavy whipping cream and 1 cup of 1% milk (because that's what I had). Lastly, I squeezed the water out of the spinach and chopped it finely. I was reluctant to use the soy sauce because it seemed like a strange combo. DON'T leave it out! It gives the dish it's wonderful and different flavor.  -  16 Apr 2007  (Review from Allrecipes USA and Canada)


    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.  -  11 Oct 2006  (Review from Allrecipes USA and Canada)