Mushroom Marsala Pasta Bake
Try this mushroom marsala pasta bake recipe.
Try this mushroom marsala pasta bake recipe.
- 1 tablespoon olive oil
- salt and freshly ground black pepper to taste
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 1/2 cup finely grated parmesan cheese
- 3 tablespoons chopped fresh flat-leaf parsley
- 1/2 pound (8 ounces) pasta of you choice such as a ziti or twisty shape
- 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
- 1/4 cup dry marsala wine (see notes at end for more inform
- 1 1/2 cups stock or broth (chicken vegetable or mushroom)
- 4 ounces mozzarella cut into small cubes
- Carbohydrate 34.4624969683378 g
- Cholesterol 208.164779136 mg
- Fat 71.7587156050497 g
- Fiber 4.40600528076899 g
- Protein 60.2665741417016 g
- Saturated Fat 42.6655983548638 g
- Serving Size 1 1 recipe (811g)
- Sodium 1947.18565595335 mg
- Sugar 30.0564916875688 g
- Trans Fat 4.96451773987463 g
- Calories 1001 calories
Step-by-step
- Heat olive oil in a large skillet over medium heat. Season with salt and pepper.
- Add mushrooms and onions; cook until softened, about 5-7 minutes.
- Stir in flour and butter; cook for 1 minute.
- Gradually whisk in Marsala wine and stock; bring to a simmer.
- Reduce heat and simmer for 5 minutes, or until sauce has thickened slightly.
- Stir in Parmesan cheese and parsley.
- Cook pasta according to package directions.
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked pasta, mushroom sauce, and mozzarella cheese.
- Pour mixture into a greased 9x13 inch baking dish.
- Bake for 20-25 minutes, or until bubbly and heated through.
My Favorite Weeknight Comfort Food: Mushroom Marsala Pasta Bake
As a busy working mom, finding time to cook a delicious and satisfying dinner can feel like a Herculean task. Between school pick-ups, after-school activities, and the never-ending cycle of laundry and household chores, the last thing I want to do when I get home is spend hours slaving away in the kitchen. That's why I've always been a huge advocate for quick, easy, yet undeniably tasty meals. And this Mushroom Marsala Pasta Bake is my absolute go-to.
I discovered this recipe a few years ago, searching for something beyond the usual spaghetti and meatballs. I wanted something that was hearty, flavorful, and could easily be made ahead of time. This recipe fit the bill perfectly! The rich, savory mushroom sauce, combined with the creamy pasta and melted mozzarella, creates a dish that’s both comforting and sophisticated. It’s the kind of meal that makes everyone happy, from my picky eater to my husband who always appreciates a home-cooked meal after a long day at work. The best part? It’s surprisingly simple to put together.
Why this recipe is a lifesaver:
Firstly, it’s incredibly versatile. You can use any type of pasta you have on hand – ziti, penne, rotini – it all works beautifully. I personally prefer a slightly thicker pasta that can hold the sauce well, but feel free to experiment. The mushrooms are equally interchangeable. Cremini are my personal favorite for their earthy flavor, but shiitake, button, or even a mix of different varieties will work just as well. Adjust the amount of Marsala wine to your taste; a little goes a long way in adding depth and richness to the sauce.
Secondly, this recipe is easily adaptable to whatever you have in your pantry. Don't have Marsala wine? A splash of dry sherry or even white wine will work in a pinch. Chicken broth or vegetable broth can be substituted for the stock. And if you're feeling adventurous, you can add other vegetables like spinach, peas, or bell peppers to boost the nutritional value and add some color to the dish.
Thirdly, this dish is perfect for meal prepping. You can easily prepare the sauce ahead of time, store it in the refrigerator, and then cook the pasta and assemble the bake just before baking. This is especially helpful on busy weeknights when every minute counts. It also reheats beautifully, making it perfect for lunch the next day. I often double the recipe so we have leftovers for lunches!
Beyond the recipe:
This Mushroom Marsala Pasta Bake is more than just a meal; it's a reminder that even amidst the chaos of daily life, we can still create something delicious and nourishing for ourselves and our families. It’s a testament to the power of simple ingredients, combined with a little bit of love, to create something truly special. The aroma that fills your kitchen while it bakes is enough to make everyone gather around the table, eager to dig in. It’s the kind of comfort food that brings people together, creating memories and warmth around the dinner table – something that’s priceless in this fast-paced world.
So, the next time you’re looking for a satisfying and easy weeknight dinner, give this Mushroom Marsala Pasta Bake a try. I’m confident it will become a new family favorite, just like it has for mine. And don't be afraid to experiment and make it your own! Add your favorite vegetables, spices, or cheeses – the possibilities are endless.
Enjoy!
