Veggie pasta bake

    (99)
    1 hour 5 min

    Portobello mushrooms and Gorgonzola cheese add depth to this simple pasta bake. Use your favourite pasta shapes for variety.


    97 people made this

    Ingredients
    Serves: 8 

    • 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

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. 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.
    2. Preheat oven to 180 C / Gas 4. Coat a 22x33cm glass dish with olive oil.
    3. 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.
    4. 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.
    5. Bake for 30 to 45 minutes, or until cheese is browned. Serve.

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    Reviews & ratings
    Average global rating:
    (99)

    Reviews in English (77)

    by
    60

    This is one of the best baked pasta dishes I've ever made. The one complaint I'd have about it is that the gargonzola over-powers a lot of the other flavors. Next time I make it, I'll cut down on the gargonzola a little bit.  -  11 Apr 2005  (Review from Allrecipes US | Canada)

    by
    48

    very very yummy dish.. one suggestion is to use only half the suggested portion for mushrooms and instead to add one zuchinni and one red bell pepper when heating the mushrooms up in the olive oil. I also added an extra clove of garlic and a little garlic salt to the recipe as well when I was heating the veggies up. Heats up well as leftovers- very easy recipe and delicious as well  -  16 Feb 2007  (Review from Allrecipes US | Canada)

    by
    48

    I made this dish for a dinner party and it was a big hit. Best of all, it was easy to make, but the mushrooms and gorgonzola "gourmeted" it up. I used a little less gorgonzola as recommended by others and it didn't overpower the other flavors. Another tip: let it sit for about 20 minutes after it's assembled and before you bake it to let the flavors really come out.  -  01 Nov 2005  (Review from Allrecipes US | Canada)

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