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

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.