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
- Bring a pot of well-salted water to a boil. Add pasta and cook until al dente, about 1 to 2 minutes before perfect doneness. Drain and set aside.
- Heat oven to 400 degrees.
- Reheat your empty pasta pot over high heat. Add oil and once it is hot, add mushrooms and cook until they've begun to brown and glisten, but have not yet released their liquid.
- Reduce heat to medium-high, add onions, salt and pepper and saute together until the liquid the mushrooms give off is evaporated.
- Add Marsala and cook mixture, stirring, until it has almost or fully evaporated (depending on your preference).
- Add butter, stir until melted.
- Add flour, and stir until all has been dampened and absorbed.
- Add stock, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/mushroom mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all stock has been added.
- Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken.
- Remove pan from heat.
- If you're cooking in an ovensafe dish, add cooked pasta and stir until combined. (If you're not cooking in an ovensafe dish, transfer this mixture to a 2-quart baking dish.)
- Stir in half the parmesan, all of the mozzarella and two tablespoons of the parsley until evenly mixed.
- Sprinkle the top with remaining parmesan.
- Bake for 25 to 30 minutes, until edges of pasta are golden brown and irresistible.
- Sprinkle with reserved parsley and serve hot. Reheat as needed.
Mushroom Marsala Pasta Bake: A Weeknight Wonder
As a busy working mom, finding time to cook a delicious and satisfying dinner can often feel like a Herculean task. But I've discovered a recipe that's become a weeknight staple in my home – the Mushroom Marsala Pasta Bake. It's surprisingly easy to make, requires minimal cleanup (a huge plus!), and always impresses my family. The creamy, savory sauce, combined with the tender pasta and earthy mushrooms, is simply irresistible. Forget takeout; this dish is the perfect answer to those busy evenings when you crave something comforting and flavorful without the fuss.
The beauty of this recipe lies in its versatility. You can easily adapt it to your preferences and what you have on hand. Feel free to experiment with different types of mushrooms – shiitake, oyster, or even a mix – to add depth and complexity to the flavor profile. If you prefer a richer sauce, add a little extra cream or a splash of white wine. And don’t shy away from adding other vegetables, such as spinach, bell peppers, or zucchini, for a more vibrant and nutritious meal. I often add a handful of cherry tomatoes in the last few minutes of baking for a burst of sweetness and acidity.
One of my favorite aspects of this recipe is the ease of preparation. The entire dish can be assembled in a single baking dish, minimizing cleanup and maximizing efficiency. This is especially helpful on busy weeknights when I’m juggling work, kids' activities, and household chores. I often prep the mushrooms and onions ahead of time, storing them in the refrigerator until I'm ready to assemble the bake. This allows me to quickly throw the dish together after a long day at the office.
This Mushroom Marsala Pasta Bake isn't just a weeknight savior; it's also a great dish for entertaining. Its elegant flavors and appealing presentation make it perfect for casual get-togethers or potlucks. I've even been known to make a double batch for leftovers – because let's be honest, this dish is even better the next day! So whether you're a busy professional, a stay-at-home mom, or simply someone who appreciates a delicious and easy meal, give this Mushroom Marsala Pasta Bake a try. You won't be disappointed.
Tips and Variations:
- Pasta Choice: Use your favorite pasta shape! Ziti, rotini, or penne all work well.
- Mushroom Variety: Experiment with different types of mushrooms for a unique flavor profile.
- Add-ins: Enhance the dish with spinach, bell peppers, zucchini, or cherry tomatoes.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Make it ahead: Assemble the bake ahead of time and refrigerate until ready to bake.
This Mushroom Marsala Pasta Bake is more than just a recipe; it's a testament to the fact that delicious and satisfying meals can be achieved even on the busiest of days. Enjoy!
