Portobello Penne Pasta Casserole

Name: Portobello Penne Pasta Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 300 g penne pasta (uncooked); 2 portobello mushrooms (large, sliced); 1 onion (medium, chopped); 2 cloves garlic (minced); 1 tbsp olive oil; 1 tsp dried thyme; 1 cup grated mozzarella cheese; 1/2 cup grated Parmesan cheese; 3 tbsp butter; 3 tbsp all-purpose flour; 2 cups milk; 1/4 tsp nutmeg (freshly grated); 1/2 tsp salt; 1/4 tsp black pepper

70 min 6 servings Medium

All Recipes

Savoury and comforting, this Portobello Penne Pasta Casserole is perfect for a family dinner. Rich mushrooms and creamy sauce make it a must-try dish.

Prep

20 min

Cook

40 min

Total

70 min

Servings

Difficulty

Medium

Portobello Penne Pasta Casserole combines hearty penne with rich, earthy portobello mushrooms, creating a dish that's both comforting and flavourful. Perfect for a weeknight family dinner or a casual gathering with friends, this casserole is a delicious way to enjoy the robust taste of mushrooms in a creamy sauce. The secret to this dish is in the balance of flavours: the umami-rich portobellos, creamy béchamel sauce, and the hint of garlic all meld together beautifully. This casserole is an excellent choice for those who love pasta but want something a little different from the usual tomato-based dishes.

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente, about 10 minutes. Drain and set aside.

Pro tip: Do not overcook the pasta as it will cook more in the oven.

Sauté the vegetables

In a large skillet, heat olive oil over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and mushrooms, cooking until mushrooms are tender, about 7 minutes. Stir in dried thyme.

Pro tip: Ensure all water released from the mushrooms evaporates for best flavour.

Make the béchamel sauce

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, continuing to whisk until the sauce thickens, about 5 minutes. Season with nutmeg, salt, and pepper.

Pro tip: Whisk continuously to avoid lumps in the sauce.

Combine ingredients

Preheat oven to 350°F (175°C). In a large bowl, combine cooked pasta, mushroom mixture, and béchamel sauce. Mix until well combined.

Assemble the casserole

Transfer the pasta mixture to a greased 9x13-inch baking dish. Sprinkle mozzarella and Parmesan cheese evenly over the top.

Pro tip: Spread cheese evenly for a uniform crust.

Bake the casserole

Bake in preheated oven for 25 minutes, or until the cheese is golden and bubbly. Let rest for 10 minutes before serving.

Pro tip: Resting helps the casserole set for easier slicing.

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Tips & Tricks

Use fresh portobello mushrooms for the best flavour.
Pre-cook the pasta to al dente to avoid mushiness.
Let the casserole rest before serving for easier slicing.
Top with extra cheese for a golden crust.

Frequently Asked Questions

How many calories are in portobello penne pasta casserole?

There are approximately 450 calories per serving in this Portobello Penne Pasta Casserole.

Can I make portobello penne pasta casserole ahead of time?

Yes, you can prepare the casserole up to the baking step and refrigerate it. Bake when ready to serve.

What goes well with portobello penne pasta casserole?

This casserole pairs well with a side salad or garlic bread and a crisp white wine like Sauvignon Blanc.

How do I store leftover portobello penne pasta casserole?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze portobello penne pasta casserole?

Yes, you can freeze the casserole. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve this casserole with a side salad or garlic bread for a complete meal. A crisp white wine, such as a Sauvignon Blanc, pairs well with the rich flavours of the casserole. To make ahead, prepare the casserole up to the baking step and refrigerate. When ready to serve, bake as directed, adding a few extra minutes if needed. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition per serving

450

Calories

18g

Protein

18g

Fat

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