Best 2 Baked Mushroom Penne Recipes

Baked mushroom penne is a delicious and comforting dish that is perfect for a weeknight meal or a special occasion. The combination of mushrooms, penne pasta, and cheese makes for a flavorful and satisfying dish. Whether you are looking for a vegetarian option or a hearty meal for meat-eaters, baked mushroom penne is sure to please everyone at the table. With its creamy sauce, tender mushrooms, and al dente pasta, this dish is sure to become a favorite.

Let's cook with our recipes!

BAKED PENNE PASTA WITH WILD MUSHROOM RAGOûT

Baked Penne Pasta with Wild Mushroom Ragoût image

Categories Mushroom Pasta Bake Vegetarian Parmesan Fall Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 12

Ingredients

1/2 ounce dried porcini mushrooms
2 cups hot water
6 tablespoons (3/4 stick) butter
1 3/4 cups finely chopped onions
8 ounces fresh button mushrooms, chopped
6 ounces fresh shiitake mushrooms, stemmed, sliced
2 1/2 tablespoons all purpose flour
2 1/2 cups whole milk
3/4 cup freshly grated Parmesan cheese
1/2 cup finely chopped fresh chives
12 ounces penne pasta
1/2 cup fresh breadcrumbs made from French bread

Steps:

Place porcini in small bowl. Add 2 cups hot water and let soften 20 minutes. Using slotted spoon, remove porcini. Reserve liquid. Coarsely chop porcini.
Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add button and shiitake mushrooms and sauté 5 minutes. Mix in porcini and reserved soaking liquid, leaving any sediment behind in bowl. Simmer over medium-high heat 10 minutes.
Melt remaining 3 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir constantly until golden, about 2 minutes. Gradually whisk in milk. Stir until sauce thickens and boils, about 3 minutes. Stir into mushroom mixture. Simmer 2 minutes, stirring occasionally. Stir in 1/2 cup Parmesan cheese and chives. Season sauce to taste with salt and pepper. Set aside. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
Preheat oven to 425°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Add mushroom sauce and toss well to coat. Transfer to prepared baking dish. Sprinkle breadcrumbs and remaining 1/4 cup Parmesan over. Bake casserole until heated through and light golden, about 25 minutes.

BAKED MUSHROOM PENNE

Baked Mushroom Penne image

Umami, or savoriness, is described as the fifth taste. Both mushrooms and Parmesan cheese contain natural umami. This explains the deliciousness of this dish.-Julia Falsetti, York, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1/2 cup (about 1/2 ounce) dried porcini mushrooms
2 whole sun-dried tomatoes (not packed in oil)
1 cup boiling water
2 medium onions, chopped
2 teaspoons olive oil
3 garlic cloves, minced
1/2 cup dry red wine or chicken broth
2 fresh thyme sprigs
1 pound sliced fresh shiitake mushrooms
1 can (28 ounces) diced tomatoes, undrained
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (16 ounces) uncooked penne pasta
3/4 cup shredded Parmesan cheese, divided
2 cups shredded part-skim mozzarella cheese, divided

Steps:

Place porcini mushrooms and sun-dried tomatoes in a small bowl. Cover with boiling water; let stand 5 minutes. Drain, reserving 3/4 cup liquid. Squeeze mushrooms and tomatoes dry; coarsely chop and set aside., In a large skillet, saute onions in oil until tender. Add garlic; cook 2 minutes. Add reserved mushroom liquid, wine, thyme, fresh mushrooms, tomatoes, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in porcini mushroom mixture., Meanwhile, preheat oven to 375°. Cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid. Toss pasta with the cooking liquid, mushroom mixture and 1/2 cup Parmesan cheese., Place half of pasta mixture in a greased 13x9-in. baking dish; top with half of the mozzarella cheese. Repeat layers. Sprinkle with remaining Parmesan. Cover and bake 15-20 minutes or until heated through.

Nutrition Facts : Calories 385 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 629mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 5g fiber), Protein 21g protein.

Tips:

- Choose the right mushrooms. For a more intense flavor, use wild mushrooms such as porcini or shiitake. If you prefer a milder flavor, use cremini or button mushrooms. Choose firm, fresh mushrooms that are free of blemishes and bruises. - Clean the mushrooms properly. Wipe the mushrooms with a damp cloth or paper towel to remove any dirt or debris. Do not wash them under running water, as this can make them soggy. - Slice the mushrooms thinly. This will help them cook evenly and absorb the flavors of the other ingredients. - Cook the mushrooms over medium heat. High heat can cause the mushrooms to brown too quickly and lose their flavor. - Add the mushrooms to the penne pasta towards the end of the cooking time. This will prevent them from becoming overcooked. - Use a good quality cheese. A sharp cheddar or Parmesan cheese will add a lot of flavor to the dish. - Serve the baked mushroom penne pasta immediately. This dish is best enjoyed fresh out of the oven.

Conclusion:

Baked mushroom penne pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of mushrooms, penne pasta, cheese, and herbs creates a flavorful and satisfying dish that the whole family will love. With a few simple tips, you can make a baked mushroom penne pasta that is sure to impress your friends and family.