Mushroom Penne Bake Recipe
Mushroom Penne Bake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This is an easy, hearty and delicious meal for a chilly evening! Its cheesy goodness will have you going for seconds. Serve with salad and garlic bread. —Sue Aschemeier, Defiance, Ohio
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • 1 package (12 ounces) whole wheat penne pasta
  • 1 tablespoon olive oil
  • 1 pound sliced baby portobello mushrooms
  • 2 garlic cloves, minced
  • 1 jar (24 ounces) marinara sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 2 cups reduced-fat ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese

Directions

Preheat oven to 350°. In a 6-qt. stockpot, cook pasta according to package directions. Drain and return to pot; cool slightly.
In a large skillet, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Add garlic; cook 1 minute. Stir in marinara sauce and seasonings. Spread half of the mixture into a 13x9-in. baking dish coated with cooking spray.
Stir ricotta cheese and 1/2 cup mozzarella cheese into pasta; spoon over mushroom mixture. Spread with remaining mushroom mixture.
Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, until bubbly, 25-30 minutes. Yield: 8 servings.
Originally published as Mushroom Penne Bake in Healthy Cooking Annual Recipes Annual 2017, p192

Nutritional Facts

1 cup: 353 calories, 11g fat (4g saturated fat), 30mg cholesterol, 748mg sodium, 44g carbohydrate (10g sugars, 7g fiber), 20g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 fat.

  • 1 package (12 ounces) whole wheat penne pasta
  • 1 tablespoon olive oil
  • 1 pound sliced baby portobello mushrooms
  • 2 garlic cloves, minced
  • 1 jar (24 ounces) marinara sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 2 cups reduced-fat ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  1. Preheat oven to 350°. In a 6-qt. stockpot, cook pasta according to package directions. Drain and return to pot; cool slightly.
  2. In a large skillet, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Add garlic; cook 1 minute. Stir in marinara sauce and seasonings. Spread half of the mixture into a 13x9-in. baking dish coated with cooking spray.
  3. Stir ricotta cheese and 1/2 cup mozzarella cheese into pasta; spoon over mushroom mixture. Spread with remaining mushroom mixture.
  4. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, until bubbly, 25-30 minutes. Yield: 8 servings.
Originally published as Mushroom Penne Bake in Healthy Cooking Annual Recipes Annual 2017, p192

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