Baked Mushroom Linguine Recipes

BAKED MUSHROOM RIGATONI WITH KALE GREMOLATA

Baked Mushroom Rigatoni with Kale Gremolata image

Provided by Giada De Laurentiis

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1 pound rigatoni
Kosher salt
2 tablespoons extra-virgin olive oil
1 pound assorted mushrooms, stemmed, sliced into 1/3-inch pieces
3 tablespoons unsalted butter
3 cloves garlic, smashed and peeled
3 tablespoons all-purpose flour
3 cups whole milk
2 1/2 cups grated Parmesan
2 cups grated Gruyere
2 cups chopped Tuscan kale (3 to 4 leaves)
1 cup grated Gruyere
1 cup panko breadcrumbs
1/2 cup smoked almonds, chopped
1/4 cup extra-virgin olive oil
2 teaspoons lemon zest (2 lemons)

Steps:

Preheat the oven to 375 degrees F.
For the pasta: Cook the rigatoni in a large pot of generously salted boiling water until al dente, about 3 minutes less than the package directions. Drain, reserving 1/2 cup of the cooking water.
Heat the olive oil over medium-high heat in a large Dutch oven. Sear the mushrooms, undisturbed, for 3 minutes; stir, and season with 1 teaspoon salt. Sear on the reverse side an additional 2 minutes. Remove the mushrooms from the pan.
Lower the heat to medium and melt the butter in the Dutch oven. Add the garlic and flour, and cook, stirring, for 1 minute. Whisk in the milk and simmer gently until the sauce just thickens, 5 minutes. Remove from the heat and add the Parmesan, Gruyere and 1/2 teaspoon salt. Let cool slightly, then add half of the seared mushrooms, and puree with an immersion blender.
In a large bowl, toss the pasta with the sauce and the remaining half of the mushrooms, adding about 1/4 cup of the reserved pasta water or more if desired. Transfer to a baking dish.
For the gremolata: In a medium bowl, combine the kale, Gruyere, panko, smoked almonds, olive oil and lemon zest.
Scatter the gremolata over the pasta and bake until golden on top and bubbling, about 40 minutes.

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

Ingredients

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

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