VEGETARIAN BAKED PASTA
Portobello mushrooms and Gorgonzola cheese add depth to this simple casserole. Use your favorite pasta shapes for variety.
Provided by BJBEAUDOIN
Categories Main Dish Recipes Pasta
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
- 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 noodles 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 noodles in the pan and top with the final 2 cups of mozzarella.
- Bake for 30 to 45 minutes, or until cheese is browned. Serve.
Nutrition Facts : Calories 571.5 calories, Carbohydrate 58.3 g, Cholesterol 68.1 mg, Fat 24.4 g, Fiber 5.1 g, Protein 29.8 g, SaturatedFat 12.2 g, Sodium 1036.4 mg, Sugar 11.7 g
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Production Disasters Crew
[email protected]I can't wait to try this pasta with different vegetables. I think it would be great with roasted broccoli or zucchini.
Shawntrell Vinson
[email protected]This pasta is a great make-ahead meal. I made it the night before and it was just as good the next day.
Emmnauel Baraka
[email protected]I'm not a big fan of ricotta cheese, so I substituted cottage cheese instead. It worked out great!
Amy Landron
[email protected]This pasta is so easy to make. I had it on the table in less than 30 minutes.
Aziedu Gender
[email protected]I love that this pasta is made with whole wheat pasta. It's a healthier option, and it gives the dish a nice nutty flavor.
Shuvo On Free
[email protected]This pasta is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge, and this is a great way to use them up.
Levi Roberts1
[email protected]I'm always looking for new vegetarian recipes, and this one is definitely a keeper. It's easy to make and it's delicious.
James BM Lansana Jr.
[email protected]I made this pasta for a potluck and it was a huge hit. Everyone loved it!
Sabahat Arefeen
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved it!
Luzuko George Madodonke
[email protected]I'm not a vegetarian, but I really enjoyed this pasta. It's hearty and filling, and the vegetables are cooked perfectly.
Brenda Vennesa
[email protected]This vegetarian baked pasta is a real winner! The combination of flavors and textures is amazing. I especially love the crispy Parmesan crust on top.