Baked Mushroom and Cheese Penne |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Another web find - looks yummy!! My husband is not a huge fan of marinara, so I am always on the lookout for something a little different! This looks easy enough to adapt to various types of pasta as well... Ingredients:
1 lb mushroom, cleaned and thinly sliced |
1 garlic clove, peeled, whole |
4 tablespoons butter, divided |
salt & freshly ground black pepper (to taste) |
10 ounces penne (about 2 1/2 cups dry pasta) |
3 ounces bel paese cheese, cubed (or any creamy, mild cheese such as havarti, fontina) |
1/3 cup parmesan cheese, grated |
3/4 cup heavy cream |
Directions:
1. Saute the mushrooms and whole garlic clove in 2 tablespoons of the butter over a high heat.
2. Add salt and pepper, lower the heat and cook for about 3 minutes. Discard the garlic.
3. Cook the pasta according to package directions and individual taste. Drain, and mix with remaining 2 tbs butter.
4. In a large casserole dish that has been greased, add a layer of cooked penne.
5. Top layer of penne with about a quarter of the mushrooms and the sliced cheese and sprinkle with 1 tablespoon of Parmesan.
6. Repeat layers until you have used all the ingredients, finishing with a layer of sliced cheeses.
7. Pur over the cream, sprinkle with salt and pepper and bake, covered with foil, in a preheated oven at 400 degrees for about 10 minutes.
8. Bake uncovered for a further 10 minutes, or until a light crust has formed on the top.
9. Remove from oven and allow to rest for 5 minutes before serving.
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