Baked Mushroom Penne Recipe

Name: Baked Mushroom Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (about 1/2 ounce) dried porcini mushrooms; 2 whole sun-dried tomatoes (not packed in oil); 1 cup boiling water; 2 medium onions, chopped; 2 teaspoons olive oil; 3 garlic cloves, minced; 1/2 cup dry red wine or chicken broth; 2 fresh thyme sprigs; 1 pound sliced fresh shiitake mushrooms; 1 can (28 ounces) diced tomatoes, undrained; 1 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 package (16 ounces) uncooked penne pasta; 3/4 cup shredded Parmesan cheese, divided; 2 cups shredded part-skim mozzarella cheese, divided

Servings: persons

1/2 cup (about 1/2 ounce) dried porcini mushrooms
2 whole sun-dried tomatoes (not packed in oil)
1 cup boiling water
2 medium onions, chopped
2 teaspoons olive oil
3 garlic cloves, minced
1/2 cup dry red wine or chicken broth
2 fresh thyme sprigs
1 pound sliced fresh shiitake mushrooms
1 can (28 ounces) diced tomatoes, undrained
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (16 ounces) uncooked penne pasta
3/4 cup shredded Parmesan cheese, divided
2 cups shredded part-skim mozzarella cheese, divided

1
Place porcini mushrooms and sun-dried tomatoes in a small bowl. Cover with boiling water; let stand 5 minutes. Drain, reserving 3/4 cup liquid. Squeeze mushrooms and tomatoes dry; coarsely chop and set aside.
2
In a large skillet, saute onions in oil until tender. Add garlic; cook 2 minutes. Add reserved mushroom liquid, wine, thyme, fresh mushrooms, tomatoes, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in porcini mushroom mixture.
3
Meanwhile, preheat oven to 375u00b0. Cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid. Toss pasta with the cooking liquid, mushroom mixture and 1/2 cup Parmesan cheese.
4
Place half of pasta mixture in a greased 13x9-in. baking dish; top with half of the mozzarella cheese. Repeat layers. Sprinkle with remaining Parmesan. Cover and bake 15-20 minutes or until heated through.

1268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup (about 1/2 ounce) dried porcini mushrooms, 2 whole sun-dried tomatoes (not packed in oil), 1 cup boiling water, 2 medium onions, chopped, and more.

Yes, Baked Mushroom Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Mushroom Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions