Show Subscription Form




Baked Mushroom Penne Recipe
Baked Mushroom Penne Recipe photo by Taste of Home

Baked Mushroom Penne Recipe

Publisher Photo
Umami, or savoriness, is described as the fifth taste. Both mushrooms and Parmesan cheese contain natural umami. This explains the deliciousness of this dish.—Julia Falsetti, York, Pennsylvania
TOTAL TIME: Prep: 45 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 45 min. Bake: 15 min.
MAKES: 8 servings

Ingredients

  • 1/2 cup (about 1/2 ounce) dried porcini mushrooms
  • 2 whole sun-dried tomatoes (not packed in oil)
  • 1 cup boiling water
  • 2 medium onions, chopped
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 1/2 cup dry red wine or chicken broth
  • 2 fresh thyme sprigs
  • 1 pound sliced fresh shiitake mushrooms
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (16 ounces) uncooked penne pasta
  • 3/4 cup shredded Parmesan cheese, divided
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Nutritional Facts

1-1/2 cups equals 385 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 629 mg sodium, 56 g carbohydrate, 5 g fiber, 21 g protein.

Directions

  1. Place porcini mushrooms and sun-dried tomatoes in a small bowl. Cover with boiling water; let stand 5 minutes. Drain, reserving 3/4 cup liquid. Squeeze mushrooms and tomatoes dry; coarsely chop and set aside.
  2. In a large skillet, saute onions in oil until tender. Add garlic; cook 2 minutes. Add reserved mushroom liquid, wine, thyme, fresh mushrooms, tomatoes, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in porcini mushroom mixture.
  3. Meanwhile, preheat oven to 375°. Cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid. Toss pasta with the cooking liquid, mushroom mixture and 1/2 cup Parmesan cheese.
  4. Place half of pasta mixture in a greased 13x9-in. baking dish; top with half of the mozzarella cheese. Repeat layers. Sprinkle with remaining Parmesan. Cover and bake 15-20 minutes or until heated through. Yield: 8 servings.
Originally published as Baked Penne with Mushrooms in Country Woman April/May 2011, p40

Nutritional Facts

1-1/2 cups equals 385 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 629 mg sodium, 56 g carbohydrate, 5 g fiber, 21 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Baked Mushroom Penne

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT