Portobello Penne Pasta Casserole
Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.
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.
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I didn’t really care for this. I followed the instructions exactly except I added extra milk to the sauce because it was extremely gooey and looked more like dough than pasta sauce. I think the soy sauce is what really threw me off, it overpowered most of the other flavors. If I ever make this again I’m going to use more mushrooms, add some diced onions and only use a dash of soy sauce or no soy sauce at all.
This was a delicious pasta casserole. But, I didn't like the frozen chopped spinach in it. The look of the stringy pieces throughout the dish wasn't appetizing, especially to the children. I would use fresh spinach next time or at least the frozen whole spinach leaves. Also, unless you use low fat dairy , this dish has a high fat content ! Last, I would recommand a smaller baking pan, because in the 9x13 pan the casserole was kind of thin, just about half the hight of the pan.
Delicious!! Used recommendmendations of Runs with Scissors and husband and adult company raved about it -so good and so easy. Made in the morning, refrigerated and cooked that evening. Good Make ahead dinner.
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!