Best 3 Baked Pasta With White Mushroom Sauce Recipes
**Baked Pasta with White Mushroom Sauce: A Culinary Delight for Mushroom and Pasta Lovers**
Indulge in a delectable symphony of flavors with our baked pasta smothered in a creamy white mushroom sauce. This dish is a true masterpiece, combining the earthy goodness of mushrooms, the richness of cream, and the comforting embrace of pasta. Dive into our culinary journey and discover a world of taste sensations that will tantalize your palate. From the classic Baked Pasta with White Mushroom Sauce to the more adventurous Baked Pasta with White Mushroom and Spinach Sauce and the vegan-friendly Baked Pasta with White Mushroom and Almond Sauce, we have a recipe for every taste and dietary preference. Let your taste buds embark on an unforgettable adventure as you explore the depths of this culinary delight.
BAKED PASTA WITH WHITE MUSHROOM SAUCE
An experiment in the kitchen as an 18 yr old that totally surprised my family about my hidden talent for cooking.
Provided by Roanna
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a pan and fry onion, spring onions and garlic lightly.
- Add flour and fry it for a few seconds before adding milk, pepper and salt.
- Then add sliced mushrooms.
- Then add 1/2 of the diced ham or sausage and cook sauce for 2 minutes Brush the bottom of a baking tray (3"high) with a little olive oil.
- Spread 1/2 the white sauce in the tray Layer the other 1/2 of the sausage or ham over the white sauce.
- Layer boiled pasta and the rest of the white sauce over this.
- Finally sprinkle cheese small pieces of butter over the last layer.
- Bake till cheese turns slightly golden in an oven with moderate heat.
BAKED CHEESY PASTA WITH WILD MUSHROOMS
A more sophisticated take on mac and cheese, this golden-topped casserole has roasted wild mushrooms for a deep, earthy character, and melted fontina for the gooey factor. You can use any kind of mushrooms here. If you can't get wild ones (also called exotic, and most of them are actually farmed), use whatever is available. The key is to roast them until they are well browned and crisp at the edges so the flavor intensifies. Serve this as a vegetarian main course or as a rich side dish to roast chicken or meats. You can assemble the casserole the day before. Just add a few minutes onto the baking time if it's cold from the fridge when you pop it into the oven.
Provided by Melissa Clark
Categories casseroles, pastas, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
- Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 367 milligrams, Sugar 3 grams
MUSHROOM PASTA SAUCE
When Louise Graybiel is out of spaghetti sauce and doesn't have time to make it from scratch, she relies on this easy recipe that makes the most of canned items. "It has a sweet taste that kids enjoy," says the Toronto, Ontario cook.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield about 7 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat. Simmer, uncovered, for 15 minutes; cool. Transfer to freezer bags or containers. Freeze for up to 3 months. , To use frozen sauce: Thaw in the refrigerator overnight. Heat and serve.
Nutrition Facts : Calories 249 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2266mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 7g fiber), Protein 7g protein.
Tips:
- Choose the right pasta. Short pastas like penne, shells, or rotini are best for baked pasta dishes because they hold the sauce well.
- Cook the pasta al dente. This means cooking it until it is just tender, but still has a slight bite to it. Overcooked pasta will become mushy and will not hold its shape well in the baked dish.
- Make sure the sauce is flavorful. The sauce is the star of the show in a baked pasta dish, so make sure it is packed with flavor. Use a variety of herbs, spices, and vegetables to create a sauce that is both delicious and complex.
- Don't skimp on the cheese. Cheese is what makes baked pasta so rich and decadent. Use a combination of cheeses that melt well, such as mozzarella, cheddar, and Parmesan.
- Bake the pasta until it is golden brown. This will give the pasta a crispy crust and will help to keep it from drying out.
Conclusion:
Baked pasta is a delicious and versatile dish that can be made with a variety of ingredients. With a little planning and effort, you can create a baked pasta dish that is sure to impress your family and friends. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, baked pasta is a great option.
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