If your meal has an Italian theme or you’re really just craving a side of pasta, you deserve more than just buttered noodles. Instead, treat your taste buds to this Portobello Pasta Bake! Loaded with lots of that bouncy pasta you’re after, you’ll be quite pleased with how the melty cheese sauce, rich mushrooms, and wilty spinach go so well together. To make things even tastier, this Portobello Pasta Bake is extremely easy to bake up, so it’s no question that it’ll become your go-to side… no matter what else is on the menu!
Ingredients
- 8 ounces penne pasta
- 2 tablespoons vegetable oil
- 1/2 pound portobello mushrooms, thinly sliced
- 1/2 cup margarine
- 1/4 cup all-purpose flour
- 1 large clove garlic, minced
- 1/2 teaspoon dried basil
- 2 cups milk
- 2 cups mozzarella cheese, shredded, divided
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed of excess liquid
- 1/4 cup soy sauce
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish.
Step 3 –In a pot of salted, boiling water, cook the pasta to al dente, according to the package directions. Drain the pasta.
Step 4 –In a saucepan over medium heat, heat the oil.
Step 5 –Add the mushrooms to the oil and cook, about 1 minute.
Step 6 –Transfer the mushrooms to a plate.
Step 7 –In the same saucepan, melt the margarine.
Step 8 –Mix the flour, the garlic, and the basil into the melted margarine.
Step 9 –Gradually mix the milk into the flour mixture until it has thickened.
Step 10 –Stir 1 cup of the cheese into the sauce mixture until it has melted.
Step 11 –Transfer the saucepan from heat, then mix in the cooked pasta, the mushrooms, the spinach, and the soy sauce.
Step 12 –Pour the pasta mixture into the prepared baking dish and sprinkle with the remaining cheese.
Step 13 –Bake the pasta bake until it is bubbly and lightly browned, about 20 minutes.
Step 14 –Serve.
