This has been hands down the best thing I’ve tasted all year. I came home from skating the other night to Dave cooking and baking this fabulous meal. He’s experimented since with cheddar instead of mozza, the idea being that you actually can’t go wrong with this recipe if you’re a cheese lover. I’ll also add that I’ve never known what to do with portobello mushrooms. They’re just so BIG. But they give the tomato sauce a really nice texture and taste. He got this from his daily recipe alert on all recipes.com –
photo taken from all recipe.com site
- 1 pound penne pasta
- 2 tablespoons olive oil
- 8 ounces portobello mushrooms, cut into 1/2 inch pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 (28 ounce) jar spaghetti sauce
- 4 cups shredded mozzarella cheese
- 8 ounces gorgonzola (which we didn’t do – it was more like 6 ounces
- 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.
- 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.
- 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.
- Bake for 30 to 45 minutes, or until cheese is browned. Serve.