Portobello Penne Pasta Casserole

Portobello Penne Pasta Casserole

320
chmadden 0

"Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party."
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Ingredients

45 m servings 380 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 811 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  3. Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
  4. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

Reviews

320
  1. 432 Ratings

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Most helpful positive review

Absolutely delicious! I've made this several times now (I can't seem to get enough of it!!) I double the garlic, cut the butter in half, and only use 1 3/4 c milk to avoid the sauce getting too ...

Most helpful critical review

Made as written, I give this 3.5 stars - I didn't think it was nearly cheesy, and the sauce was pretty thin and watery. However, I added more cheese - a combination of mozzerella, Swiss and extr...

Absolutely delicious! I've made this several times now (I can't seem to get enough of it!!) I double the garlic, cut the butter in half, and only use 1 3/4 c milk to avoid the sauce getting too ...

I definitely changed a couple of things, because I used what I had in the fridge! I cut back on the soy sauce, added more pasta & mushroom, added parm. cheese and used broccoli instead of spina...

Very yummy. I was a little leery of the soy sauce, but it ended up being delicious! Not at all overpowering, but just another interesting dimension to the dish. The recipe doesn't state, but ...

WOW! This was fantastic and my husband said it's now one of his all time favorite meals. I did tweek it, however. I cooked the mushrooms in the butter and oil (and cooked them until they were ...

I swear this is the same recipe i get at my favorite itailian resturant, just with spinach. I disagree with some reviews that it could do without the soy sauce. The soy sauce IS the recipe. Wit...

5 stars for something different and interesting that my boyfriend will eat! I used low fat mozzerella and it was delicious. I am going to double the spinach next time too. Instead of dried ba...

Made as written, I give this 3.5 stars - I didn't think it was nearly cheesy, and the sauce was pretty thin and watery. However, I added more cheese - a combination of mozzerella, Swiss and extr...

Excellent dish! My boyfriend said he could eat it every day and not get tired of it. I made a few minor changes - used some random pasta I had (not penne), replaced the soy sauce with some salt ...

After reading all of the reviews on AR, I decided to do the following: Sautee the mushrooms till tender; let weep and throw out the extra liquid... I'll keep it in next time; with the added ch...