Baked Pasta With White Mushroom Sauce Recipes

BAKED PASTA WITH SAUSAGE AND BABY PORTOBELLO MUSHROOM WHITE SAUCE

Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce image

This easy-to-make dish will impress your family or friends with its exotic flavors. This recipe will have your friends and family coming back for more!

Provided by Peter Alfieri

Categories World Cuisine Recipes European Italian

Time 35m

Yield 12

Number Of Ingredients 10

Ingredients

1 pound penne pasta
3 tablespoons extra-virgin olive oil, divided
1 pound bulk Italian sausage
1 pound baby portobello mushrooms, sliced
3 cloves garlic, minced
1 ½ cups heavy cream
¼ teaspoon salt, or to taste
¼ teaspoon cracked black pepper
½ cup grated Parmesan cheese
1 (8 ounce) package shredded whole milk mozzarella

Steps:

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Stir in 1/2 cup mozzarella and Parmesan. Pour into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese.
Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.

Nutrition Facts : Calories 440.4 calories, Carbohydrate 31.6 g, Cholesterol 73.4 mg, Fat 27.4 g, Fiber 2.2 g, Protein 17 g, SaturatedFat 13.3 g, Sodium 469.2 mg, Sugar 2 g

BAKED PASTA WITH WHITE MUSHROOM SAUCE

Baked Pasta with White Mushroom Sauce image

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

Ingredients

2 cups milk
1 tablespoon olive oil
1 onion
2 -3 spring onions (depending on the size)
6 cloves garlic (the more the better)
2 tablespoons refined flour
mushroom
cooked chicken or broccoli
1 teaspoon black pepper
salt
fettuccine pasta or corkscrew macaroni
grated cheddar cheese
1 teaspoon butter

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.

CHICKEN MANICOTTI WITH WHITE SAUCE

Chicken Manicotti with White Sauce image

I like making this dish for special occasions. You can also use low-fat ingredients, and it turns out just as good. -Liz Lorch, Spirit Lake, Iowa

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 7 servings.

Number Of Ingredients 17

Ingredients

6 ounces cream cheese, softened
1 cup sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
1 medium onion, finely chopped
1 can (8 ounces) mushroom stems and pieces, drained
1 tablespoon butter
14 manicotti shells, cooked and drained
SAUCE:
6 tablespoons butter
6 tablespoons all-purpose flour
1/4 teaspoon salt
3-1/2 cups 2% milk
3 cups shredded Monterey Jack or cheddar cheese
4 tablespoons shredded Parmesan cheese, divided

Steps:

In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells., In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted. , Spread about 1/2 cup cheese sauce in each of 2 greased 11x7-in. dishes. Top with stuffed shells and remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted.

Nutrition Facts : Calories 761 calories, Fat 44g fat (27g saturated fat), Cholesterol 190mg cholesterol, Sodium 962mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 2g fiber), Protein 49g protein.

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