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Vegetarian Baked Pasta
"A casserole layered
with pasta, tomato sauce, Portobello mushrooms,
mozzarella and tangy gorgonzola cheese."
INGREDIENTS:
1 pound penne pasta
2 tablespoons olive oil
8 ounces Portobello mushrooms, cut into 1/2 inch
pieces
1 tablespoon fresh basil (OR 1 teaspoon dried
basil)
1 tablespoon fresh oregano (OR 1 teaspoon
dried oregano)
2 cloves garlic, minced
1 (28 ounce) jar spaghetti sauce
4 cups shredded mozzarella cheese
8 ounces Gorgonzola cheese, crumbled
DIRECTIONS:
1. Bring a large pot
of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain.
Pour a glass of ice water over the pasta to stop the
cooking, but do not rinse thoroughly.
2. Preheat oven to 350 degrees F (175 degrees C).
Coat a 9 x 13 glass pan with olive oil. Heat 2
tablespoons olive oil in large skillet. Add
mushrooms. Cook for 2 minutes then add basil,
oregano and garlic and cook 1 minute more. Add sauce
to mushroom mixture and stir.
3. To assemble, pour enough sauce in the bottom of
the pan to cover. Combine the remaining sauce and
the pasta. Place one-third of sauced noodles on top
of sauce in pan. Top with 1 cup of mozzarella and
one-half of the gorgonzola. Repeat for a second
layer. Put the final third of the noodles in the pan
and top with the final 2 cups of mozzarella.
4. Bake for 30 to 45 minutes, or until cheese is
browned. Serve.
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