-
-
My review
Portobello Penne Pasta Casserole
9
chmadden
"Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 380Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 605799 Ratings
-
-
-
-
-
Most helpful positive review
6/25/2008
Absolutely delicious! I've made this several times now (I can't seem to get enough of it!!) I double the garlic, cut the butter in half, and only use 1 3/4 c milk to avoid the sauce getting too ...
Most helpful critical review
5/22/2007
Made as written, I give this 3.5 stars - I didn't think it was nearly cheesy, and the sauce was pretty thin and watery. However, I added more cheese - a combination of mozzerella, Swiss and extr...
Most helpful
Most positive
Least positive
Newest
6/25/2008
Absolutely delicious! I've made this several times now (I can't seem to get enough of it!!) I double the garlic, cut the butter in half, and only use 1 3/4 c milk to avoid the sauce getting too ...
4/16/2007
WOW! This was fantastic and my husband said it's now one of his all time favorite meals. I did tweek it, however. I cooked the mushrooms in the butter and oil (and cooked them until they were ...
10/11/2006
I definitely changed a couple of things, because I used what I had in the fridge! I cut back on the soy sauce, added more pasta & mushroom, added parm. cheese and used broccoli instead of spina...
10/10/2009
After reading all of the reviews on AR, I decided to do the following: Sautee the mushrooms till tender; let weep and throw out the extra liquid... I'll keep it in next time; with the added ch...
3/28/2006
Very yummy. I was a little leery of the soy sauce, but it ended up being delicious! Not at all overpowering, but just another interesting dimension to the dish. The recipe doesn't state, but ...
5/22/2007
Made as written, I give this 3.5 stars - I didn't think it was nearly cheesy, and the sauce was pretty thin and watery. However, I added more cheese - a combination of mozzerella, Swiss and extr...
2/28/2007
I swear this is the same recipe i get at my favorite itailian resturant, just with spinach. I disagree with some reviews that it could do without the soy sauce. The soy sauce IS the recipe. Wit...
11/7/2006
5 stars for something different and interesting that my boyfriend will eat! I used low fat mozzerella and it was delicious. I am going to double the spinach next time too. Instead of dried ba...
1/16/2006
Excellent dish! My boyfriend said he could eat it every day and not get tired of it. I made a few minor changes - used some random pasta I had (not penne), replaced the soy sauce with some salt ...