Vegetarian Baked Pasta Recipe - Allrecipes.com
Vegetarian Baked Pasta Recipe
  • READY IN ABOUT hrs

Vegetarian Baked Pasta

Recipe by  

"Portobello mushrooms and Gorgonzola cheese add depth to this simple casserole. Use your favorite pasta shapes for variety."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
  2. Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
  3. To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
  4. Bake for 30 to 45 minutes, or until cheese is browned. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 11, 2005

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.

 
Most Helpful Critical Review
Jan 21, 2011

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!

 
Nov 01, 2005

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.

 
Feb 16, 2007

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 :)

 
Aug 16, 2008

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!

 
Dec 01, 2010

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.

 
Sep 29, 2007

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!

 
Feb 26, 2010

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.

 

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Nutrition

  • Calories
  • 571 kcal
  • 29%
  • Carbohydrates
  • 58.3 g
  • 19%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 24.4 g
  • 38%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 29.8 g
  • 60%
  • Sodium
  • 1036 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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