CATEGORIES
Vegetarian

Portobello Penne Bake

Prep:
15 m
Cook:
45 m
Ready in:
1 h 0 m
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Portobello Penne Bake is a delicious casserole for family dinners.
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INGREDIENTS
Servings: 12
Uncooked penne
1 8-oz package
Vegetable oil
2 tbsp.
Portobello mushrooms
½ lb., sliced thinly
Butter
½ cup
All-purpose flour
¼ cup
Garlic
1 clove, minced
Cried basil
½ tsp.
Milk
2 cups
Mozzarella cheese
2 cups, shredded
Frozen chopped spinach
1 10-oz package, thawed
Soy sauce
¼ cup
DIRECTIONS
  1. Preheat oven to 350°F/180°C/Gas Mark 4. Brush a 9x13-in baking dish with oil.
  2. Cook penne following the directions on the package until al dente. Drain, set aside.
  3. Meanwhile, cook mushrooms in the vegetable oil in a skillet over medium heat for 1 minute. Set aside.
  4. Melt butter in a small saucepan; add flour, garlic, and basil, stir vigorously to help flour absorb butter.
  5. Add milk, while whisking, cook until thickened.
  6. Add 1 cup Mozzarella, let melt, while stirring non-stop. Remove from heat.
  7. Combine sauce with pasta, Portobello mushrooms, and thawed spinach.
  8. Season with soy and transfer to the baking dish. Top with the other cup Mozzarella.
  9. Cook for 20 minutes or until well heated and the cheesy bubbly.
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