Portobello penne bake

    45 min

    Portabello mushrooms, spinach, cheeses and penne combine to make a delicious vegetarian pasta bake.

    1 person made this

    Serves: 8 

    • 225g penne pasta
    • 2 tablespoons vegetable oil
    • 225g portobello mushrooms, thinly sliced
    • 110g butter or margarine
    • 4 tablespoons plain flour
    • 1 large clove garlic, minced
    • 1/2 teaspoon dried basil
    • 475ml milk
    • 300g grated mozzarella cheese
    • 280g frozen chopped spinach, thawed
    • 4 tablespoons soy sauce

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a baking dish.
    2. Bring a large pan of lightly salted water to the boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
    3. Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt butter in the saucepan. Mix in flour, garlic and basil. Gradually mix in milk until thickened. Stir in 1/2 of the cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
    4. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

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    Reviews in English (527)


    We really enjoyed it. Very quick and easy to make.  -  24 Oct 2016


    Absolutely delicious! I've made this several times now (I can't seem to get enough of it!!) I double the garlic, cut the butter in half, and only use 1 3/4 c milk to avoid the sauce getting too runny. I've made it with and without soy sauce and it's good either way. My favorite modification has been a few red pepper flakes for an added kick. So good!!! I will definitely be making this again and again  -  25 Jun 2008  (Review from Allrecipes US | Canada)


    WOW! This was fantastic and my husband said it's now one of his all time favorite meals. I did tweek it, however. I cooked the mushrooms in the butter and oil (and cooked them until they were completely soft...about 8 minutes). I added 4 cloves of garlic and used 1 cup of heavy whipping cream and 1 cup of 1% milk (because that's what I had). Lastly, I squeezed the water out of the spinach and chopped it finely. I was reluctant to use the soy sauce because it seemed like a strange combo. DON'T leave it out! It gives the dish it's wonderful and different flavor.  -  16 Apr 2007  (Review from Allrecipes US | Canada)

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