Vegetarian Baked Pasta Recipe
This is a perfect vegetarian pasta dish with portobello mushrooms and Gorgonzola cheese! This recipe yields 7- 8 servings.
Vegetarian Baked Pasta
Ingredients
- 8 ounces Gorgonzola cheese, crumbled
- 4 cups shredded mozzarella cheese
- 1 pound penne pasta
- 1 (28 ounce) jar spaghetti sauce
- 8 ounces portobello mushrooms, cut into 1/2 inch pieces
- 1 teaspoon dried basil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
Directions
- First, bring a large pot of lightly salted water to a boil, and then 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.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. And then, 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.
- To assemble, pour enough sauce in the bottom of the pan to cover, and then 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.
- Lastly, bake for 30 to 45 minutes, or until cheese is browned.
- Vegetarian Baked Pasta is ready to serve!
ENJOY!
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