Baked Mushroom And Cheese Penne Recipes

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MUSHROOM PENNE BAKE



Mushroom Penne Bake image

This is an easy, hearty and delicious meal for a chilly evening! Its cheesy goodness will have you going in for seconds. Serve with salad and garlic bread. -Sue Aschemeier, Defiance, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1 package (12 ounces) whole wheat penne pasta
1 tablespoon olive oil
1 pound sliced baby portobello mushrooms
2 garlic cloves, minced
1 jar (24 ounces) marinara sauce
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 cups reduced-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a 6-qt. stockpot, cook pasta according to package directions. Drain and return to pot; cool slightly., In a large skillet, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Add garlic; cook 1 minute. Stir in marinara sauce and seasonings. Spread half the mixture into a 13x9-in. baking dish coated with cooking spray., Stir ricotta cheese and 1/2 cup mozzarella cheese into pasta; spoon over mushroom mixture. Spread with remaining mushroom mixture., Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, until bubbly, 25-30 minutes.

Nutrition Facts : Calories 353 calories, Fat 11g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 748mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges

THREE-CHEESE CHICKEN AND MUSHROOM BAKED PASTA WITH PANCETTA



Three-Cheese Chicken and Mushroom Baked Pasta with Pancetta image

Penne pasta baked with cremini mushrooms, chicken, pancetta and three cheeses: fontina, mozzarella and Parmesan.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
1 tablespoons extra-virgin olive oil
1/2 pound pancetta, diced
1/2 pound cremini mushrooms, thinly sliced
1 pound dried penne
5 1/2 cups prepared marinara sauce
1 1/2 cups shredded rotisserie chicken, skin and bones removed
1 1/2 cups shredded Italian fontina cheese
1 1/2 cups shredded mozzarella
1 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Meanwhile, heat the oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Add the mushrooms to the pancetta drippings and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer to the bowl with the pancetta.
  • Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
  • Add the marinara, chicken, the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

BAKED CHEESY PASTA WITH WILD MUSHROOMS



Baked Cheesy Pasta With Wild Mushrooms image

A more sophisticated take on mac and cheese, this golden-topped casserole has roasted wild mushrooms for a deep, earthy character, and melted fontina for the gooey factor. You can use any kind of mushrooms here. If you can't get wild ones (also called exotic, and most of them are actually farmed), use whatever is available. The key is to roast them until they are well browned and crisp at the edges so the flavor intensifies. Serve this as a vegetarian main course or as a rich side dish to roast chicken or meats. You can assemble the casserole the day before. Just add a few minutes onto the baking time if it's cold from the fridge when you pop it into the oven.

Provided by Melissa Clark

Categories     casseroles, pastas, main course

Time 45m

Yield 8 servings

Number Of Ingredients 12

1 pound mixed wild or cultivated mushrooms, such as oyster, maitake and shiitake
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, more as needed
1/2 teaspoon black pepper, plus a few grinds
2 fresh rosemary branches
1/2 pound orecchiette, farfalle or other short pasta
3/4 cup heavy cream
1/2 cup fresh ricotta
5 ounces fontina cheese, grated (1 1/4 cups)
2 ounces Parmesan, grated (1/2 cup)
1 teaspoon finely chopped fresh sage
1 garlic clove, finely grated

Steps:

  • Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
  • Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 367 milligrams, Sugar 3 grams

BAKED PENNE WITH MUSHROOMS, BACON AND SPINACH



Baked Penne with Mushrooms, Bacon and Spinach image

Easy, creamy, savory and veggie-packed, this rich, delicious dish is affordable without tasting like it! And it's ready in just over an hour. See how to make it.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 10

8 oz uncooked penne pasta
1 1/2 cups whipping cream
4 slices bacon, chopped
2 cups sliced onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/2 cup shredded Parmesan cheese (2 oz)
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Cook pasta as directed on package. Reserve 1/2 cup pasta cooking water. Drain pasta; return to stockpot. Add cream; toss. Set aside.
  • Spray 12-inch sauté pan or skillet with cooking spray; heat over medium heat. Add bacon; cook until crisp. With slotted spoon, remove bacon from pan to plate; set aside.
  • Add onions, salt and pepper to bacon drippings in pan; cook and stir 4 to 7 minutes or until translucent. Add mushrooms; cook 6 to 10 minutes longer or until browned and liquid evaporates. Add spinach and reserved pasta cooking water; cook and stir 1 minute.
  • Pour mushroom mixture over pasta; toss to coat. Pour into baking dish. Top evenly with both cheeses. Cover dish tightly with foil.
  • Bake 20 minutes. Remove foil; top with reserved bacon. Bake uncovered 5 minutes longer.

Nutrition Facts : Calories 530, Carbohydrate 41 g, Cholesterol 105 mg, Fat 5, Fiber 3 g, Protein 20 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 4 g, TransFat 1 g

BAKED PENNE WITH THREE CHEESES



Baked Penne with Three Cheeses image

I don't believe in serving kids macaroni and cheese every day. It should be treated as an indulgence, because that's what it is. This is my version of the classic macaroni and cheese Xea's grandmother makes. Older kids can easily make this by themselves. Add a big green salad and they can have dinner ready before you get home from work!

Provided by Antonia Lofaso

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1 pound penne rigate pasta
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
3 cups heavy cream
1/4 teaspoon freshly grated nutmeg
1 tablespoon seasoned salt, such as Lawry's
1 teaspoon freshly ground black pepper
1/2 pound shredded whole-milk mozzarella cheese
1/2 pound shredded Cheddar cheese
1/2 cup shredded Parmigiano-Reggiano cheese
1/2 cup dried breadcrumbs (preferably panko)

Steps:

  • Preheat the oven to 350 degrees F.
  • Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
  • In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
  • Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
  • Pour the sauce over the pasta and top with the breadcrumbs.
  • Bake for about 40 minutes, until the top turns a golden brown.

BAKED PENNE



Baked Penne image

This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 35m

Yield 6

Number Of Ingredients 7

½ pound extra lean ground beef
½ cup chopped onions
½ cup chopped green peppers
1 (24 ounce) jar spaghetti sauce
1 (10 ounce) tub PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided
1 cup KRAFT Shredded Mozzarella Cheese, divided
3 cups hot cooked penne pasta

Steps:

  • Heat oven to 350 degrees F.
  • Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
  • Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
  • Bake 20 min. or until heated through, uncovering after 15 min.

Nutrition Facts : Calories 397.2 calories, Carbohydrate 38.8 g, Cholesterol 64.2 mg, Fat 17.3 g, Fiber 4.4 g, Protein 21.4 g, SaturatedFat 8 g, Sodium 922 mg, Sugar 11.3 g

TWO-CHEESE MUSHROOM, CHUNKY TOMATO AND OLIVE PENNE BAKE



Two-Cheese Mushroom, Chunky Tomato and Olive Penne Bake image

Quite a tasty pasta dish! To make this into a main meal add in some cooked diced chicken or turkey. The sauce can be made days ahead and just rewarmed. When I made this last I added in the sliced green olives right into the casserole instead of on top, but that is optional.

Provided by Kittencalrecipezazz

Categories     Penne

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 13

5 -7 tablespoons oil
1/2 lb fresh button mushroom, sliced (can use more)
1 large onion, finely chopped
2 tablespoons minced fresh garlic (or to taste)
2 teaspoons dried chili pepper flakes (or to taste)
2 teaspoons dried basil
3 (28 ounce) cans plum tomatoes, drained
2 cups chicken broth
1 lb penne pasta (uncooked)
1 1/2 cups swiss cheese, shredded
1 1/2 cups mozzarella cheese, shredded
1 cup pimento stuffed olive, sliced (you can use more, or use black sliced olives)
1 cup grated parmesan cheese

Steps:

  • Heat oil in a large Dutch oven over medium heat.
  • Add in sliced mushrooms and saute until they release there moisture and they are lightly browned (this might take about 10-12 minutes).
  • Add in the onions, garlic, dried basil and dried chili flakes; saute for about 5-6 minutes.
  • Add in the drained plum tomatoes and chicken broth; bring to a boil breaking up the tomatoes with a spoon; reduce heat and simmer UNCOVERED until the sauce is thickened and chunky (about 1-1/2 hours).
  • Season with salt and pepper.
  • At this point you can refrigerate the sauce up to 2 days.
  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • Cook the penne in a large pot of boiling salted water until JUST firm-tender (do not overcook the pasta leave firm!) drain very well (do not rinse the pasta) then return the pasta to the same pot and toss with 3-4 tablespoons oil.
  • Pour the sauce over the cooked pasta in the pot; toss to combine.
  • Add in both the Swiss and mozzeralla cheeses; mix well to combine.
  • Transfer to prepared baking dish, then sprinkle with the olives, & the Parmesan cheese.
  • Bake for about 30 minutes, or until the casserole is hot and bubbly.
  • Delicious!

Nutrition Facts : Calories 739.4, Fat 32.9, SaturatedFat 13.6, Cholesterol 61.6, Sodium 762.4, Carbohydrate 84, Fiber 14.1, Sugar 13.4, Protein 32.4

PENNE WITH MUSHROOMS



Penne with Mushrooms image

Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.

Provided by pigmrtn

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 4

Number Of Ingredients 8

1 (8 ounce) package dry penne pasta
¼ cup olive oil
1 clove garlic, finely chopped
1 pound button mushrooms, sliced
salt and freshly ground black pepper to taste
1 tablespoon butter
1 ½ teaspoons chopped fresh parsley
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
  • In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g

CREAMY MUSHROOM PENNE



Creamy Mushroom Penne image

A very easy, yet elegant, dish to make any night of the week. Mushrooms bathed in butter with just the right touch of seasonings. Add some wonderful sauce and this will become a new favorite!

Provided by LaDonna Langwell

Categories     Pasta Main Dishes

Time 1h10m

Yield 2

Number Of Ingredients 15

4 ounces penne pasta
3 tablespoons butter
1 medium shallot, minced
3 small garlic cloves, minced
1 (4 ounce) package brown mushrooms, stems removed and thickly sliced
½ tablespoon all-purpose flour
1 cup chicken stock
¼ teaspoon dried rosemary, or to taste
¼ teaspoon dried thyme, or to taste
salt and freshly ground black pepper to taste
½ cup heavy cream
¼ cup cream cheese, softened
1 tablespoon grated Parmesan cheese, optional
1 teaspoon Worcestershire sauce, or more to taste
1 teaspoon chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.
  • Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.
  • Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.
  • Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.

Nutrition Facts : Calories 727.3 calories, Carbohydrate 53.7 g, Cholesterol 164.4 mg, Fat 52 g, Fiber 2.9 g, Protein 15.5 g, SaturatedFat 31.8 g, Sodium 889 mg, Sugar 4.7 g

BAKED PENNE AND MUSHROOMS



Baked Penne and Mushrooms image

"Pasticcio di Penne alla Valdostana" from the cookbook, Lidia Cooks from the Heart of Italy. The marvelous melting qualities of authentic fontina are particularly evident in baked pasta dishes like this delicious pasticcio. When it is in the oven with penne (or other tubular or concave pastas, like ziti, rigatoni, or shells), the molten cheese oozes around each piece of pasta, and is caught in all of its nooks and crannies. At the same time, the cheese on top of the pasticcio melts and then becomes crusty and caramelized.

Provided by zeldaz51

Categories     European

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 teaspoon kosher salt
8 ounces fontina
1 cup grana padano or 1 cup parmigiano-reggiano cheese, grated
4 tablespoons butter, soft
1 lb mixed mushrooms, cleaned and sliced
1 cup half-and-half
1 lb penne
2 tablespoons Italian parsley, chopped

Steps:

  • Arrange a rack in the middle of the oven and heat to 400 degrees. Fill a pasta pot with 6 quarts water, add 1 tablespoon salt, and heat to the boil. Shred the fontina through the larger holes of a hand grater, and toss the shreds with 1/2 cup of the Grana Padano. Put 3 tablespoons of the butter in a big skillet, and set it over medium-high heat. When the butter begins to bubble, drop in the mushroom slices, stir with the butter, season with the teaspoon salt, and spread the mushrooms out to cover the pan bottom. Let the mushrooms heat, without stirring, until they release their liquid and it comes to a boil.
  • Cook the mushrooms, stirring occasionally, as they shrivel and the liquid rapidly evaporates. When the skillet bottom is completely dry, stir the half and half into the mushrooms, stir, and bring the sauce to a boil. Cook it rapidly for a minute or two to thicken slightly, then keep it warm over very low heat.
  • Meanwhile, stir the penne into the boiling pasta water and cook until barely al dente. Ladle a cup of the pasta cooking water into the mushroom sauce and stir. Drain the pasta briefly, and drop into the cream-and-mushroom sauce. Toss the penne until all are nicely coated, then sprinkle over them the remaining 1/2 cup of Grana Padano (not mixed with fontina) and the chopped parsley. Toss to blend. Coat the bottom and sides of a baking dish with the last tablespoon of butter. Empty the skillet into the dish, spreading the penne and sauce to fill the dish completely in a uniform layer.
  • Smooth the top, and sprinkle the mixed fontina-Grana Padano evenly all over. Set the dish in the oven, and bake 20 to 25 minutes, until the cheese topping is crusty and deep golden brown and the sauce is bubbling up at the edges. Set the hot baking dish on a trivet at the table, and serve family-style.

Nutrition Facts : Calories 539.4, Fat 25.8, SaturatedFat 15.3, Cholesterol 79.5, Sodium 683.1, Carbohydrate 62.4, Fiber 8.4, Sugar 0.7, Protein 16.7

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The ingredients are useful to make baked mushroom and cheese penne recipe that are mushroom, garlic clove, butter, salt & freshly ground black pepper, penne, bel paese cheese, parmesan cheese, heavy cream . Baked mushroom and cheese penne may have an alternative image of recipe due to the unavailability of the original image. If you have unique …
From webetutorial.com


BAKED PENNE WITH BEEF, MUSHROOM AND ROASTED PEPPER SAUCE
Preparation. Preheat oven to 350 ºF. Coat a casserole dish with cooking spray and set aside. Cook penne pasta according to package directions. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add beef, onions and mushroom; cook, stirring often, until liquid has evaporated, about 10 minutes. Drain excess fat, if necessary.
From dinnertime.com


BAKED MUSHROOM AND CHEESE PENNE – WELCOME TO …
2018-05-30 Make cheese sauce. In a bowl, combine egg, milk, mustard, salt and pepper, butter and half portion of the grated cheeses. Mix well and simmer in a heavy based pan until thickened and bubbly. Stir in parsley. Add the pasta into the tomato-based sauce. Mix well then transfer into a buttered baking dish (9x13x2). Pour in the cheese sauce and top with remaining grated …
From lutongbahay.com


EASY BAKED ALFREDO PASTA RECIPES - THERESCIPES.INFO
pasta, cooked chicken breasts, broccoli florets,.... All information about healthy recipes and cooking tips
From therecipes.info


HOW TO MAKE BAKED PENNE WITH MUSHROOMS, BACON AND SPINACH
Bake at 350°F for 40 minutes. Then, remove foil, add bacon and bake 5 minutes longer. Lose the bacon for a meat-free twist, or just add bacon to bacon lovers' bowls for a pasta that pleases vegetarians and meat-eaters alike.
From bettycrocker.com


BAKED OLD CHEDDAR & MUSHROOM PENNE | RECIPES | CRACKER BARREL
Directions. Preheat oven to 400°F (200°C). Cook pasta according to package directions. Drain, reserving 1/2 cup (125 mL) cooking liquid. Meanwhile, melt butter in large high-sided skillet set over medium heat. Cook mushrooms for 3 to 5 minutes or until golden brown. Stir in shallots, garlic, thyme, salt and pepper; cook for 5 to 7 minutes or ...
From crackerbarrel.ca


BAKED PENNE & MUSHROOMS - STOLENRECIPES.NET
2017-08-25 I stole this recipe for Baked Penne & Mushrooms from a cookbook called Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes. This recipe is a yummy baked Italian pasta dish. Fresh mushrooms are cooked in a cheese sauce made of a variety of Italian cheeses. Cooked penne pasta is added in and the mixture is placed in a casserole ...
From stolenrecipes.net


BAKED PENNE WITH MUSHROOMS AND CHEESE - KOSHER IN THE KITCH!
2008-12-07 Directions: 1. In a skillet, heat 1 TBS. olive oil and sautee the onions until they start to brown, then add garlic, and mushrooms. 2. Boil water and cook penne for 5 minutes. Remove from heat, and drain under cold water. 3.
From kosherinthekitch.com


OVEN-BAKED DISH WITH CREAM CHEESE - 584 RECIPES, PAGE 25
Oven-baked dish with Cream Cheese, 584 cooking ideas and recipes. Mince Nests with Filling and Mushroom Sauce. Bacon, spinach and cheddar quiche. Cooking Recipes; Articles; Culinary Community; Forum; 1. Log in . tastycraze.com»Recipes»Oven-baked dish»Oven-baked dish with Cream Cheese»Page 25. How to Cook. Oven-Baked Beans (52) Clay Pot Recipes (87) …
From tastycraze.com


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