Baked Pasta with Mushrooms & Mozzarella

Photo by Tempest R.
Adapted from parade.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from parade.com

Ingredients

  • Salt

  • Freshly ground pepper

  • 1

    pound dried penne

  • 1/4

    cup extra-virgin olive oil

  • 1

    medium Spanish onion, finely chopped

  • 12

    ounces portobello or button mushrooms, finely chopped

  • 1/2

    cup dry red wine

  • 1

    cup jarred tomato sauce

  • 1

    tablespoon unsalted butter

  • 1

    pound fresh buffalo mozzarella, cut into 1/2-inch cubes

  • Parmigiano-Reggiano, for topping

Directions

Preheat oven to 425° F. Bring 6 quarts water to a boil in a large pot, and add 2 Tbsp salt. Cook pasta 2 minutes fewer than the package directs; it should be too firm to eat. Drain and rinse under cold water until cool. Drain and put in a large bowl. Meanwhile, warm olive oil in a large skillet over high heat until smoking. Add onion and cook until light golden brown, about 5 minutes. Add mushrooms and cook until they have given off their water and it has evaporated, 8 to 10 minutes. Add wine, tomato sauce, butter, and salt and pepper to taste. Reduce heat to medium, and cook until thickened, about 5 more minutes. Add mushroom mixture to bowl with the pasta. Add mozzarella and mix together. Transfer pasta to a baking dish and top with grated Parmigano-Reggiano. Bake until bubbling and crusty on top, about 20 minutes.

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