Baked Pasta with Mushrooms & Mozzarella
By ltrodrigu
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
Details
Adapted from parade.com
Preparation
Step 1
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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