Mushroom Penne Bake Recipes

PENNE WITH MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
• In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

BAKED PENNE

Steps:

• Heat oven to 350 degrees F.
• Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

PORTOBELLO PENNE PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
• Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

BAKED PENNE WITH MUSHROOMS, SHRIMP AND BROCCOLI

Steps:

• Cook pasta to al dente. Strain completely. In frying pan after adding butter, combine shrimp, mushrooms, broccoli and seasonings. Mix well and let broccoli and shrimp thaw if they aren't already. Add pasta to big mixing bowl with sauce. Stir. Add the ingredients from the frying pan, and one tbsp grated parmesan. Stir until mixed all the way. On a 9x12 baking pan greased, spread half of the mixture on the pan. Put approximately 1 1/2 cups mozzarella cheese on top. Then laying remaining half of penne mixture on top of the cheese. Put in oven for 20 minutes on 375. After 20 minutes, put the remaining mozzarella and parmesan cheese on top. Put back in oven for approx 5-7 min letting last layer of cheese melt.

CREAMY BAKED PENNE AND CHICKEN WITH MUSHROOMS (OAMC)

Steps:

• Bring 4 quarts of water to a boil in a dutch oven over high heat. Stir in 1 tbsp salt and the pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain and toss with 1 tbsp oil. Set aside.
• Wipe the pot dry, add the remaining 3 tablespoons of oil and set over medium-low heat until shimmering. Add the cremini mushrooms, onion, porcini mushrooms, and 1 tsp salt (VARIATION: No mushrooms. Add the artichokes, onion, and 1 tsp salt and cook until artichokes are lightly browned. Proceed to next step). Cover and cook, stirring often, until the mushrooms have released their liquid, about 10 mintues. Uncover, increase the heat to medium-high, and continue to cook, stirring often, until the mushrooms are dry and browned, 5 to 10 minutes.
• Stir in the garlic and thyme (VARIATION: no thyme, add lemon zest) and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, wine, and cream.
• Add the chicken breasts (VARIATION: and add bay leaves), partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
• Remove the pot from the heat (VARIATION: and discard bay leaves). Remove the chicken and set aside to cool; keep the sauce covered. When the chicken is cool enough to handle, shred it into bite-sized pieces. Stir the shredded chicken and 1 cup of the cheese into the sauce with the cooked pasta until well combined (VARIATION: also stir in peas and lemon juice). Season with salt and pepper to taste. Transfer to a 13 by 9-inch baking dish and sprinkle with the remaning 1 cup cheese.
• TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours.).
• TO SERVE IF REFRIGERATED: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable spray (or use non-stick foil). Bake until the sauce is bubbling around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and browned on top, 25 to 30 minutes longer. Sprinkle with the parsley before serving.
• TO SERVE RIGHT AWAY: Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the top is browned, 25 to 35 minutes. Sprinkle with the parsley before serving.
• BAKE HALF, FREEZE HALF: Divide between two 8 by 8-inch casserole dishes or three 9 by 3-inch loaf pans and follow storage directions (above). To serve, follow directions above, reducing cooking time by 5 to 10 minutes.

BAKED PENNE PASTA WITH WILD MUSHROOM RAGOûT

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.