Marsala And Mushroom Pasta Bake Recipes

PASTA BAKE

Steps:

• Preheat the oven to 400 degrees F. Bring a pot of water to a boil and salt liberally.
• Heat a medium saucepan over medium heat and add the oil. Once the oil is hot, add the garlic and onions and saute, stirring, for 3 minutes.
• Meanwhile, drop the pasta in the boiling water and cook 3 to 4 minutes less than the package instructions.
• Add the crushed tomatoes to the saucepan and bring to a simmer. When simmering, stir in any add-ins if desired.
• Drain the pasta and mix it into the sauce. Season with salt and pepper to taste. Transfer to a baking dish and top with the provolone or mozzarella. Bake until the cheese is melted, 3 to 5 minutes.

LINDA'S MARSALA PORK AND PASTA BAKE

Steps:

• Brown pork chops in oil in a frying pan.
• Put aside when done.
• In a small saucepan, saute onions and garlic, in oil.
• When cooked, add Marsala wine.
• Let come to boil, and simmer for a few minutes.
• Meanwhile cook the zita according to box directions.
• Drain.
• To the onions and garlic add soup, and sour cream, and turn down to low, so it doesn't boil.
• Mix well, and let simmer for about 5 minutes until heated.
• Add Velveeta cheese cubes, and let melt, stirring until cheese is completely melted.
• Place pork chops in a single layer, in a lg round or square casserole dish (I used my frying pan, because it is oven proof, or you can use an iron skillet -- this would work great too) but if you don't have one, use a casserole dish for this dish.
• Pour enough of the sauce mixture over the pork chops to completely cover.
• Add salt and cracked pepper, to taste.
• Pour drained pasta over the sauce and pork chops.
• Pour the rest of the sauce over pasta, and season again with salt and cracked pepper, to taste.
• Put in the oven and bake for 25-30 minutes until heated and bubbly.

CHICKEN MARSALA PASTA BAKE

Steps:

• Preheat oven to 350. Spray a 9 x 13 baking dish with cooking spray.
• Cook pasta until al dente. Drain and set aside.
• In a large skillet over medium heat, add olive oil and prosciutto. Cook until lightly crisp on the edges, about 5 minutes. Remove the prosciutto to a paper towel lined plate. In the same skillet, add the mushrooms and garlic. Cook until mushrooms darken slightly and juices are released. Remove to a plate.
• In the same saucepan, melt the butter. Whisk in the flour and cook for 1 minute or until bubbly. Stir in the Marsala and bring to a boil for 1 minute. Add chicken broth and bring to a boil. Whisk in 1/4 cup of the parmesan until melted. Remove from heat and add cream and milk. Stir in mushrooms, prosciutto and chicken.
• Add pasta to the baking dish. Top with sauce and lightly mix into the pasta. Top with reserved parmesan cheese. Bake uncovered for 20 minutes or until the cheese melts and starts to turn golden.
• Remove from oven and top with chopped parsley.