Skip to main content New<> this month
Get the Allrecipes magazine
Portobello Penne Pasta Casserole
May 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 extra-sharp Cheddar - and also a splash of heavy cream which REALLY improved it. I also used fresh spinach instead of frozen. This ended up being one of the best things I have made in a while. Thanks!

  1. 779 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars