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Vegetarian Baked Pasta


"Portobello mushrooms and Gorgonzola cheese add depth to this simple casserole. Use your favorite pasta shapes for variety."
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1 h 5 m servings 571 cals
Original recipe yields 8 servings

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
  4. Bake for 30 to 45 minutes, or until cheese is browned. Serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 571 calories; 24.4 g fat; 58.3 g carbohydrates; 29.8 g protein; 68 mg cholesterol; 1036 mg sodium. Full nutrition

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Read all reviews 77
  1. 99 Ratings

Most helpful positive review

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 do...

Most helpful critical review

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 ...

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Least positive

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 do...

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 o...

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 b...

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 t...

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.

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!

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. T...

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...

Loved this one....easy for the cooking-challenged!