Mushroom Marsala Pasta Bake Recipe

Name: Mushroom Marsala Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound (8 ounces) pasta of you choice, such as a ziti or twisty shape; 1 tablespoon olive oil; 3/4 pounds fresh mushroom, sliced (I used pre-sliced cremini, my new favorite thing); 1 small-to-medium yellow onion, halved and sliced thin; Salt and freshly ground black pepper to taste; 1/4 cup dry marsala wine (see notes at end for more information); 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 1/2 cups stock or broth (chicken, vegetable or mushroom); 1/2 cup finely grated parmesan cheese; 4 ounces mozzarella, cut into small cubes; 3 tablespoons chopped fresh flat-leaf parsley

Servings: persons

1/2 pound (8 ounces) pasta of you choice, such as a ziti or twisty shape
1 tablespoon olive oil
3/4 pounds fresh mushroom, sliced (I used pre-sliced cremini, my new favorite thing)
1 small-to-medium yellow onion, halved and sliced thin
Salt and freshly ground black pepper to taste
1/4 cup dry marsala wine (see notes at end for more information)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups stock or broth (chicken, vegetable or mushroom)
1/2 cup finely grated parmesan cheese
4 ounces mozzarella, cut into small cubes
3 tablespoons chopped fresh flat-leaf parsley

1
tip: If we play our cards right here, this can be made entirely in one dish. I used a 4-quart Staub braiser (Happy Hanukah to me!) but any 3-to-4 quart stovetop-to-oven type dish will work.
2
Cook the pasta: Bring a pot of well-salted water to a boil. Add pasta and cook until al dente, about 1 to 2 minutes before perfect doneness. Drain and set aside.
3
Heat oven: To 400 degrees.
4
Make the sauce: Reheat your empty pasta pot over high heat. Add oil and once it is hot, add mushrooms and cook until they've begun to brown and glisten, but have not yet released their liquid. Reduce heat to medium-high, add onions, salt and pepper and saute together until the liquid the mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until it has almost or fully evaporated (depending on your preference). Add butter, stir until melted. Add flour, and stir until all has been dampened and absorbed. Add stock, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/mushroom mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all stock has been added. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat.
5
Assemble and bake dish: If you're cooking in an ovensafe dish, add cooked pasta and stir until combined. (If you're not cooking in an ovensafe dish, transfer this mixture to a 2-quart baking dish.) Stir in half the parmesan, all of the mozzarella and two tablespoons of the parsley until evenly mixed. Sprinkle the top with remaining parmesan. Bake for 25 to 30 minutes, until edges of pasta are golden brown and irresistible. Sprinkle with reserved parsley and serve hot. Reheat as needed.
6
:

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1/2 pound (8 ounces) pasta of you choice, such as a ziti or twisty shape, 1 tablespoon olive oil, 3/4 pounds fresh mushroom, sliced (I used pre-sliced cremini, my new favorite thing), 1 small-to-medium yellow onion, halved and sliced thin, and more.

Yes, Mushroom Marsala Pasta Bake 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.

Mushroom Marsala Pasta Bake

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