Baked Mushroom Penne Recipe
Baked Mushroom Penne Recipe photo by Taste of Home
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min.

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

Directions

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.
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.
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.
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: 385 calories, 9g fat (5g saturated fat), 22mg cholesterol, 629mg sodium, 56g carbohydrate (9g sugars, 5g fiber), 21g protein.

  • 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
  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

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