Portabello Pasta Bake

    Portabello Pasta Bake

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    This is a simple pasta bake but with quite a depth of flavour from portabello mushrooms and Gorgonzola.

    Serves: 8 

    • 500g penne
    • 2 tablespoons olive oil
    • 250g portobello mushrooms, cut into 1 cm pieces
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 2 cloves garlic, minced
    • 800g spaghetti sauce
    • 500g grated mozzarella cheese
    • 250g Gorgonzola cheese, crumbled

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking but do not rinse thoroughly.
    2. Preheat oven to 180 degrees C. Coat a 20x30cm glass dish with olive oil. Heat 2 tablespoons olive oil in large frypan. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
    3. To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced pasta on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the pasta in the pan and top with the final 2 cups of mozzarella.
    4. Bake for 30 to 45 minutes or until cheese is browned. Serve.

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