Recipe by BJBEAUDOIN
"Portobello mushrooms and Gorgonzola cheese add depth to this simple casserole. Use your favorite pasta shapes for variety."
Watch video tips and tricks
portobello mushrooms, cut into 1/2 inch pieces
1 (28 ounce) jar
shredded mozzarella cheese
Gorgonzola cheese, crumbled
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.
This was good, but apparently we don't like gorgonzola. It overpowered the dish to the point of not being able to eat it. If you use it, go easy. Otherwise, eliminating it entirely makes for an enjoyable meal!
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 :)
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.
The whole family loves this pasta dish. It's easy to make, yet tastes like a million bucks. I had no idea gorgonzola cheese could be so good. I had some leftover from a recipe my daughter had tried and put it into the ingrediant search. I came across this recipe and figured we would give it a try. It's deliciously wicked! I've added zucchini because it needed to get used. I think you could probably add chicken as well, but I haven't felt like meat was necessary. We're not vegetarian's, but don't eat a lot of meat. Great recipe!
Good dish! I think i will add zucchini to the mushroom mix next time and maybe a little garlic salt. I used 1/2 the amount of gorgonzola cheese and it was great not too overpowering.
This was a great recipe! We substituted mozarella cheese and it was delicious! Everyone in my family loved it from our vegetarian to a hard core meat eater!
Will have this again!
Love it! I've made this many times and have tweaked it to my particular tastes. I use slightly less mushroom, add one zucchini and one red bell pepper, about half the gorgonzola in the recipe. The gorgonzola really does add something subtle and special. Combined with the portabello mushroom, who needs meat? Plenty of umami.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Baked Pasta
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 220
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a garlicky broccoli sauce for angel hair pasta.
See a pasta dish that's based loosely on a classic diner lunch combo.
See how to make homemade fresh pasta without using eggs.