Best 2 Baked Mushroom Penne Recipes

**Baked Mushroom Penne: A Savory Symphony of Creamy Sauce, Tender Mushrooms, and Penne Pasta**

Indulge in a culinary delight with our Baked Mushroom Penne, where creamy Alfredo sauce, succulent mushrooms, and al dente penne pasta come together in a harmonious embrace. This delectable dish is a perfect blend of rich and earthy flavors, topped with a golden crust of melted cheese that adds a touch of decadence. Whether you're hosting a cozy dinner party or craving a comforting meal, this baked pasta recipe is sure to impress.

Embark on a culinary journey as you explore our curated collection of baked mushroom penne recipes, each offering unique twists and tantalizing variations. From the classic combination of mushrooms and Alfredo sauce to innovative flavor pairings like sun-dried tomatoes and pesto, our recipes cater to diverse preferences and dietary restrictions. Whether you're a seasoned chef or a novice home cook, we'll guide you through each step with detailed instructions, helpful tips, and stunning visuals that will transform your kitchen into a culinary haven.

So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave your taste buds dancing with joy. Bon appetit!

Check out the recipes below so you can choose the best recipe for yourself!

BAKED PENNE PASTA WITH WILD MUSHROOM RAGOûT

Baked Penne Pasta with Wild Mushroom Ragoût image

Categories Mushroom Pasta Bake Vegetarian Parmesan Fall Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 12

Ingredients

1/2 ounce dried porcini mushrooms
2 cups hot water
6 tablespoons (3/4 stick) butter
1 3/4 cups finely chopped onions
8 ounces fresh button mushrooms, chopped
6 ounces fresh shiitake mushrooms, stemmed, sliced
2 1/2 tablespoons all purpose flour
2 1/2 cups whole milk
3/4 cup freshly grated Parmesan cheese
1/2 cup finely chopped fresh chives
12 ounces penne pasta
1/2 cup fresh breadcrumbs made from French bread

Steps:

Place porcini in small bowl. Add 2 cups hot water and let soften 20 minutes. Using slotted spoon, remove porcini. Reserve liquid. Coarsely chop porcini.
Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add button and shiitake mushrooms and sauté 5 minutes. Mix in porcini and reserved soaking liquid, leaving any sediment behind in bowl. Simmer over medium-high heat 10 minutes.
Melt remaining 3 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir constantly until golden, about 2 minutes. Gradually whisk in milk. Stir until sauce thickens and boils, about 3 minutes. Stir into mushroom mixture. Simmer 2 minutes, stirring occasionally. Stir in 1/2 cup Parmesan cheese and chives. Season sauce to taste with salt and pepper. Set aside. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
Preheat oven to 425°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Add mushroom sauce and toss well to coat. Transfer to prepared baking dish. Sprinkle breadcrumbs and remaining 1/4 cup Parmesan over. Bake casserole until heated through and light golden, about 25 minutes.

BAKED MUSHROOM PENNE

Baked Mushroom Penne image

Umami, or savoriness, is described as the fifth taste. Both mushrooms and Parmesan cheese contain natural umami. This explains the deliciousness of this dish.-Julia Falsetti, York, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 16

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

Steps:

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., 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., Meanwhile, preheat oven to 375°. 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., 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.

Nutrition Facts : Calories 385 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 629mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 5g fiber), Protein 21g protein.

Tips:

Use a variety of mushrooms. This will give your dish a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
Don't overcrowd the pan. When cooking the mushrooms, make sure to leave enough space between them so that they can brown properly.
Use a flavorful cheese. A sharp cheddar or Parmesan cheese will add a lot of flavor to your dish.
Don't overcook the pasta. Pasta should be cooked al dente, or slightly firm to the bite.
Serve immediately. This dish is best served hot out of the oven.

Conclusion:

Baked mushroom penne is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover mushrooms. The combination of mushrooms, cheese, and pasta is sure to please everyone at your table.