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Penne Pasta Mushroom Casserole

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Ingredients
  Penne pasta 2 Cup (32 tbs)
  Melted margarine 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄2 Cup (8 tbs) (1/4-1/2 cup as required)
  Garlic 6 Tablespoon (2-6)
  Dried basil leaves 2 Teaspoon (1-2)
  Whole milk 1 Cup (16 tbs) (as required)
  Oil 3 Tablespoon (2-3)
  Mushroom 300 Gram
  Mozzarella cheese 2 Cup (32 tbs), divided
  Tamari 1⁄4 Cup (4 tbs)
  Fresh baby spinach 150 Gram, thawed
Directions

GETTING READY
1. Preheat oven to 157 degree C or 350 degree F.
2. In medium sauce pan boil water, add salt, and put penne pasta in it. Stir and cook for 10 minutes. Drain and set aside.

MAKING
3. Place a small sauce pan on medium heat, and melt margarine in it.
4. Sift and add flour, a little at a time. Mix well until it forms a thick paste.
5. Throw garlic paste, and stir it well.
6. Add basil and mix.
7. Pour milk, a little at a time, whisking continuously until you get a nice and creamy sauce.
8. In a separate sauce, heat oil on medium, add mushroom and sauté for 1-2 minutes. Set aside.
9. Throw mozzarella cheese in the pan with creamy sauce. Mix and cook until cheese melts. Set aside for few minutes.
10. Transfer creamy sauce into a large sauce pan.
11. Drop cooked pasta in it. Toss.
12. Throw mushrooms and mix well.
13. Pour soy sauce, and baby spinach in it. Mix.
14. In a baking dish, transfer the mixture. Top it up with cheese.
15. Pop it in oven, and bake for 20 minutes.
16. Remove from oven, and allow it to cool for 5-10 minutes.

SERVING
17. Serve penne pasta mushroom casserole with a

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Cheesy
Method: 
Baked
Ingredient: 
Penne
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
65 Minutes
Servings: 
4

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