READY IN 45 mins

Portobello Penne Pasta Casserole

Read Reviews (289)

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

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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.
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.
Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

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PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 25, 2008

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 runny. I've made it with and without soy sauce and it's good either way. My favorite modification has been a few red pepper flakes for an added kick. So good!!! I will definitely be making this again and again :)

—Runs With Scissors

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Most Helpful Critical Review

May 22, 2007

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 extra-sharp Cheddar - and also a splash of heavy cream which REALLY improved it. I also used fresh spinach instead of frozen. This ended up being one of the best things I have made in a while. Thanks!

—Caroline C

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393 Ratings

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Oct 11, 2006

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 spinach. This is a great hardy meal and the left overs are even better.

—Swifty

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Mar 28, 2006

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 I did wring the excess water from the spinach. My sauce was still just the right consistency...I think it would have been too runny if I hadn't done that. I used part-skim mozzarella and 1% milk and it turned out fine. Only substitution I made was parsley for basil since I'm not a basil fan. Thanks!

—Cardamum

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Apr 16, 2007

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 completely soft...about 8 minutes). I added 4 cloves of garlic and used 1 cup of heavy whipping cream and 1 cup of 1% milk (because that's what I had). Lastly, I squeezed the water out of the spinach and chopped it finely. I was reluctant to use the soy sauce because it seemed like a strange combo. DON'T leave it out! It gives the dish it's wonderful and different flavor.

—valleygirl

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Feb 28, 2007

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. Without it, it is just a regular cream sauce. But I agree that you do have to wring the spinach out which the recipe does not mention. I followed the recipe except that I added a little more flour to make sure the sauce was thick enough and I mixed all the cheese in instead of putting it ontop. When I make it agian I will make it with less spinach. Just a heads up though- becuse of the soy and the spinach it is not that great to look at. But it sure tastes good.

—Ang

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Nov 07, 2006

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 basil I used pesto. Mmmm!

—clairedoby

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Jan 16, 2006

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 and added a extra cup of water to the sauce because it was too thick. It is very important to simmer the flour for a few minutes (stirring) before pouring the liquid in - that will give it more thickness. I'll certainly make it again!

—IVASTAR

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Nutrition

Calories
380 kcal
19%

Carbohydrates
32.1 g
10%

Cholesterol
23 mg
8%

Fat
21.3 g
33%

Fiber
2.9 g
12%

Protein
16 g
32%

Sodium
811 mg
32%

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

Nutritional Information

Portobello Penne Pasta Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 380
Calories from Fat: 192

% Daily Value *
Total Fat 21.3g 33 %
** Saturated Fat 6.3g 31 %
Cholesterol 23mg 8 %
Sodium 811mg 32 %
Potassium 438mg 12 %
Total Carbohydrates 32.1g 10 %
Dietary Fiber 2.9g 12 %
Protein 16g 32 %
** Sugars 4.6g
Vitamin A 98 %
Vitamin C 4 %
Calcium 44 %
Iron 22 %
** Thiamin 26 %
Niacin 53 %
** Vitamin B6 12 %
** Magnesium 22 %
** Folate 68 %

* 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.