About this recipe:Portobello mushrooms and Gorgonzola cheese add depth to this simple pasta bake. Use your favourite pasta shapes for variety.
500g penne pasta
2 tablespoons olive oil
250g portobello mushrooms, cut into 1cm pieces
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, minced
1 (800g) jar pasta sauce
450g grated mozzarella cheese
250g Gorgonzola cheese, crumbled
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
Preheat oven to 180 C / Gas 4. Coat a 22x33cm glass dish with olive oil.
Heat 2 tablespoons olive oil in large frying pan. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
To assemble, pour enough sauce in the bottom of the dish to cover. Combine the remaining sauce and the pasta. Place one-third of sauced pasta on top of sauce in dish. Top with 1/4 of the mozzarella and 1/2 of the Gorgonzola. Repeat for a second layer. Put the final 1/3 of the pasta in the dish and top with the final 1/2 of mozzarella.
Bake for 30 to 45 minutes, or until cheese is browned. Serve.