Portabello Pasta Bake

    Portabello Pasta Bake

    Recipe Picture:Portabello Pasta Bake
    1

    Portabello Pasta Bake

    (99)
    1hour5min


    95 people made this

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

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (99)

    Reviews in English (77)

    by
    60

    This is one of the best baked pasta dishes I've ever made. The one complaint I'd have about it is that the gargonzola over-powers a lot of the other flavors. Next time I make it, I'll cut down on the gargonzola a little bit.  -  11 Apr 2005  (Review from Allrecipes USA and Canada)

    by
    48

    very very yummy dish.. one suggestion is to use only half the suggested portion for mushrooms and instead to add one zuchinni and one red bell pepper when heating the mushrooms up in the olive oil. I also added an extra clove of garlic and a little garlic salt to the recipe as well when I was heating the veggies up. Heats up well as leftovers- very easy recipe and delicious as well  -  16 Feb 2007  (Review from Allrecipes USA and Canada)

    by
    48

    I made this dish for a dinner party and it was a big hit. Best of all, it was easy to make, but the mushrooms and gorgonzola "gourmeted" it up. I used a little less gorgonzola as recommended by others and it didn't overpower the other flavors. Another tip: let it sit for about 20 minutes after it's assembled and before you bake it to let the flavors really come out.  -  01 Nov 2005  (Review from Allrecipes USA and Canada)

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