There’s just something about mushrooms and cream sauce, isn’t there? The beefy and savory flavor of the mushrooms elevated by the richness of the sauce; that’s the heart of this Portobello Penne Casserole. The earthy, tender mushrooms and creamy goodness make it so you won’t miss the meat. The pasta is tender and ready to scoop up all that delicious sauce, so you never leave even a little bit in the dish. Your pasta craving will be so satisfied when you dig into this Portobello Penne Casserole!
Ingredients
- 8 ounces penne pasta, uncooked
- 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
- 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 –Bring a large pot of lightly salted water to a boil.
Step 4 –Cook the penne to al dente, according to package directions. Drain the pasta.
Step 5 –Heat the oil in a saucepan over medium heat.
Step 6 –Stir the mushrooms into the oil and cook for 1 minute.
Step 7 –Transfer the mushrooms to a plate.
Step 8 –Melt the margarine in the same saucepan.
Step 9 –Mix the flour, the garlic, and the basil into the melted margarine until lightly golden and fragrant, about 1-2 minutes.
Step 10 –Gradually mix the milk into the flour mixture until thickened.
Step 11 –Stir 1 cup of the cheese into the sauce mixture until melted.
Step 12 –Transfer the saucepan from heat and mix in the cooked pasta, the mushrooms, the spinach, and the soy sauce.
Step 13 –Transfer the mixture to the prepared baking dish and top with the remaining cheese.
Step 14 –Bake the casserole until bubbly and lightly brown, about 20 minutes.
Step 15 –Serve.
