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    You are in: Home / Recipes / Baked Mushroom and Cheese Penne Recipe
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    Baked Mushroom and Cheese Penne

    Baked Mushroom and Cheese Penne. Photo by Lori Mama

    1/1 Photo of Baked Mushroom and Cheese Penne

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    iewe's Note:

    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...

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    Units: US | Metric


    1. 1
      Saute the mushrooms and whole garlic clove in 2 tablespoons of the butter over a high heat.
    2. 2
      Add salt and pepper, lower the heat and cook for about 3 minutes. Discard the garlic.
    3. 3
      Cook the pasta according to package directions and individual taste. Drain, and mix with remaining 2 tbs butter.
    4. 4
      In a large casserole dish that has been greased, add a layer of cooked penne.
    5. 5
      Top layer of penne with about a quarter of the mushrooms and the sliced cheese and sprinkle with 1 tablespoon of Parmesan.
    6. 6
      Repeat layers until you have used all the ingredients, finishing with a layer of sliced cheeses.
    7. 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. 8
      Bake uncovered for a further 10 minutes, or until a light crust has formed on the top.
    9. 9
      Remove from oven and allow to rest for 5 minutes before serving.

    Ratings & Reviews:

    • on June 26, 2009


      I have been craving mushrooms and this hit the spot! I'm afraid I'm a bit of a garlic addict, so I crushed the garlic and obviously left it in! A really easy comfort food dish that I'll definitely repeat! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 22, 2008

      I am not going to rate this until I make it right. Even with my mistakes it was tasty, but not quite satisfying enough as an entree. I forgot the cream. Instead of fresh mushrooms (which went bad) I used a combination of rehydrated dried mushrooms and about half a jar of mushrooms in a vinegar solution, which I rinsed to remove some of the acidity. I used a combination of white cheeses. Because I was running out of time, I just mixed everything together and spooned it into a casserole dish. I liked this but would have liked it a bit creamier, which the cream would have provided.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 11, 2008


      This was a big hit in my house! My DH raved about it and says that I should definitely keep it on my "make again and again" list. You know how silly I am, though, I completely forgot to add the heavy cream and the salt and pepper but it still had great flavor! Next time, though, I'll be sure to not miss that step. I used Havarti cheese, one of my favorites. Delish!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Baked Mushroom and Cheese Penne

    Serving Size: 1 (252 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 570.8
    Calories from Fat 290
    Total Fat 32.2 g
    Saturated Fat 19.2 g
    Cholesterol 98.9 mg
    Sodium 233.9 mg
    Total Carbohydrate 61.7 g
    Dietary Fiber 8.9 g
    Sugars 2.0 g
    Protein 13.0 g

    The following items or measurements are not included:

    bel paese cheese

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