Best Baked Mushroom Penne Recipes

BAKED PENNE PASTA WITH WILD MUSHROOM RAGOûT

Steps:

• Place porcini in small bowl. Add 2 cups hot water and let soften 20 minutes. Using slotted spoon, remove porcini. Reserve liquid. Coarsely chop porcini.
• Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add button and shiitake mushrooms and sauté 5 minutes. Mix in porcini and reserved soaking liquid, leaving any sediment behind in bowl. Simmer over medium-high heat 10 minutes.
• Melt remaining 3 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir constantly until golden, about 2 minutes. Gradually whisk in milk. Stir until sauce thickens and boils, about 3 minutes. Stir into mushroom mixture. Simmer 2 minutes, stirring occasionally. Stir in 1/2 cup Parmesan cheese and chives. Season sauce to taste with salt and pepper. Set aside. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
• Preheat oven to 425°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Add mushroom sauce and toss well to coat. Transfer to prepared baking dish. Sprinkle breadcrumbs and remaining 1/4 cup Parmesan over. Bake casserole until heated through and light golden, about 25 minutes.

BAKED MUSHROOM AND CHEESE PENNE

Steps:

• Saute the mushrooms and whole garlic clove in 2 tablespoons of the butter over a high heat.
• Add salt and pepper, lower the heat and cook for about 3 minutes. Discard the garlic.
• Cook the pasta according to package directions and individual taste. Drain, and mix with remaining 2 tbs butter.
• In a large casserole dish that has been greased, add a layer of cooked penne.
• Top layer of penne with about a quarter of the mushrooms and the sliced cheese and sprinkle with 1 tablespoon of Parmesan.
• Repeat layers until you have used all the ingredients, finishing with a layer of sliced cheeses.
• Pur over the cream, sprinkle with salt and pepper and bake, covered with foil, in a preheated oven at 400 degrees for about 10 minutes.
• Bake uncovered for a further 10 minutes, or until a light crust has formed on the top.
• Remove from oven and allow to rest for 5 minutes before serving.

BAKED MUSHROOM PENNE

Steps:

• 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.