Portobello mushrooms and Gorgonzola cheese add depth to this simple casserole. Use your favorite pasta shapes for variety.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

571.5 calories; 29.8 g protein; 58.3 g carbohydrates; 68.1 mg cholesterol; 1036.4 mg sodium. Full Nutrition

Reviews (79)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/11/2005
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. Read More
(61)

Most helpful critical review

Rating: 3 stars
01/21/2011
This was good but apparently we don't like gorgonzola. It overpowered the dish to the point of not being able to eat it. If you use it go easy. Otherwise eliminating it entirely makes for an enjoyable meal! Read More
(3)
103 Ratings
  • 5 star values: 49
  • 4 star values: 45
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/11/2005
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. Read More
(61)
Rating: 5 stars
02/16/2007
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:) Read More
(49)
Rating: 5 stars
11/01/2005
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. Read More
(48)
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Rating: 5 stars
08/16/2008
The whole family loves this pasta dish. It's easy to make yet tastes like a million bucks. I had no idea gorgonzola cheese could be so good. I had some leftover from a recipe my daughter had tried and put it into the ingrediant search. I came across this recipe and figured we would give it a try. It's deliciously wicked! I've added zucchini because it needed to get used. I think you could probably add chicken as well but I haven't felt like meat was necessary. We're not vegetarian's but don't eat a lot of meat. Great recipe! Read More
(19)
Rating: 5 stars
09/29/2007
This was a great recipe! We substituted mozarella cheese and it was delicious! Everyone in my family loved it from our vegetarian to a hard core meat eater! Will have this again! Read More
(14)
Rating: 4 stars
12/01/2010
Good dish! I think i will add zucchini to the mushroom mix next time and maybe a little garlic salt. I used 1/2 the amount of gorgonzola cheese and it was great not too overpowering. Read More
(14)
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Rating: 5 stars
02/26/2010
Love it! I've made this many times and have tweaked it to my particular tastes. I use slightly less mushroom add one zucchini and one red bell pepper about half the gorgonzola in the recipe. The gorgonzola really does add something subtle and special. Combined with the portabello mushroom who needs meat? Plenty of umami. Read More
(13)
Rating: 5 stars
08/03/2009
Just made this dish tonight. Used this recipe as a base and it turned out great. I didn't use gorgonzola cheese as I didn't have it on hand so I just used mozzarella and sprinkled parmesan on the very top layer. I added ground beef (browned) to the recipe and mixed the pasta sauce in it. I also added zucchini and red bell pepper in with the portobello mushroom and all three complemented each other well. I covered my dish with aluminum foil and popped it in the oven for a half hour then removed the foil to let the cheese brown and cooked for another 10 minutes. The result is pure deliciousness. I'm looking forward to eating the leftovers for lunch this week! Read More
(9)
Rating: 4 stars
11/28/2005
Loved this one....easy for the cooking-challenged! Read More
(8)
Rating: 3 stars
01/21/2011
This was good but apparently we don't like gorgonzola. It overpowered the dish to the point of not being able to eat it. If you use it go easy. Otherwise eliminating it entirely makes for an enjoyable meal! Read More
(3)