Penne With Mushroom Sauce Chef Boyardee Recipes

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PENNE WITH MUSHROOMS



Penne with Mushrooms image

Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.

Provided by pigmrtn

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 4

Number Of Ingredients 8

1 (8 ounce) package dry penne pasta
¼ cup olive oil
1 clove garlic, finely chopped
1 pound button mushrooms, sliced
salt and freshly ground black pepper to taste
1 tablespoon butter
1 ½ teaspoons chopped fresh parsley
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
  • In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g

MUSHROOM PENNE BAKE



Mushroom Penne Bake image

This is an easy, hearty and delicious meal for a chilly evening! Its cheesy goodness will have you going in for seconds. Serve with salad and garlic bread. -Sue Aschemeier, Defiance, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1 package (12 ounces) whole wheat penne pasta
1 tablespoon olive oil
1 pound sliced baby portobello mushrooms
2 garlic cloves, minced
1 jar (24 ounces) marinara sauce
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 cups reduced-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a 6-qt. stockpot, cook pasta according to package directions. Drain and return to pot; cool slightly., In a large skillet, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Add garlic; cook 1 minute. Stir in marinara sauce and seasonings. Spread half the mixture into a 13x9-in. baking dish coated with cooking spray., Stir ricotta cheese and 1/2 cup mozzarella cheese into pasta; spoon over mushroom mixture. Spread with remaining mushroom mixture., Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, until bubbly, 25-30 minutes.

Nutrition Facts : Calories 353 calories, Fat 11g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 748mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges

CREAMY MUSHROOM PENNE



Creamy Mushroom Penne image

A very easy, yet elegant, dish to make any night of the week. Mushrooms bathed in butter with just the right touch of seasonings. Add some wonderful sauce and this will become a new favorite!

Provided by LaDonna Langwell

Categories     Pasta Main Dishes

Time 1h10m

Yield 2

Number Of Ingredients 15

4 ounces penne pasta
3 tablespoons butter
1 medium shallot, minced
3 small garlic cloves, minced
1 (4 ounce) package brown mushrooms, stems removed and thickly sliced
½ tablespoon all-purpose flour
1 cup chicken stock
¼ teaspoon dried rosemary, or to taste
¼ teaspoon dried thyme, or to taste
salt and freshly ground black pepper to taste
½ cup heavy cream
¼ cup cream cheese, softened
1 tablespoon grated Parmesan cheese, optional
1 teaspoon Worcestershire sauce, or more to taste
1 teaspoon chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.
  • Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.
  • Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.
  • Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.

Nutrition Facts : Calories 727.3 calories, Carbohydrate 53.7 g, Cholesterol 164.4 mg, Fat 52 g, Fiber 2.9 g, Protein 15.5 g, SaturatedFat 31.8 g, Sodium 889 mg, Sugar 4.7 g

PENNE WITH MUSHROOM SAUCE (CHEF BOYARDEE)



Penne with Mushroom Sauce (Chef Boyardee) image

Who among us doesn't have fond childhood memories of Chef Boyardee? Whether it was that boxed pizza or the canned ravioli, we all love that kind of comfort food. "Delicious Memories: Recipes and Stories from the Chef Boyardee Family", by Anna Boiardi, is a must have ISBN:978-1-58479-906-1. Hector Boiardi (the REAL Chef...

Provided by Sherry Blizzard

Categories     Pasta

Time 1h45m

Number Of Ingredients 10

2 c water
1 oz dried porcini mushrooms (i used a prepackaged mixture of dried mushrooms)
3 Tbsp butter
3 Tbsp extra-virgin olive oil
1 medium onion, diced
1 box 26.6 oz pomi strained tomatoes (see note below)
1 can(s) 10.7 oz hunts tomato puree
salt and pepper
1 lb penne pasta (al dente) (use gluten free if you want it to be gluten free)
optional: red pepper flakes, parmesan cheese

Steps:

  • 1. Here is what you need.
  • 2. Put 2 cups water in a saucepan and add dried mushrooms. Bring to a boil, cover and set aside until cool. (I had to do this a few times because I didn't feel the mushrooms were soft and tender enough). Use your fingers to feel the mushrooms. They should be soft, yet meaty.
  • 3. DO NOT THROW OUT THE LIQUID. Drain the mushrooms in a colander, reserving the liquid. Set the mushroom liquid aside. Rinse the mushrooms in the colander, (cleaning out any dirt or grit remaining) lay out on a paper towel to drain.
  • 4. Finely, chop the mushrooms. You don't want great big pieces, but because you are using dried mushrooms, they retain a slight "meatiness" that fresh mushrooms would not. Set the chopped mushrooms aside.
  • 5. Rinse the colander, line with paper towels, put a bowl or a measuring cup under the colander to collect the "cleaned" mushroom broth. You want to put the liquid through paper towels to catch any dirt or grit.
  • 6. Melt butter and oil in a large skillet, toss in onions and let cook on low 7-8 minutes until fragrant and translucent.
  • 7. Add mushrooms, mushroom liquid you saved, pureed tomatoes, salt and pepper. Let this bubble gently on the stove for about 45 minutes, stirring occasionally. You will notice it thickening just a little. Taste to adjust, salt and pepper more if needed.
  • 8. At about 25 minutes into the sauce bubbling, start your pasta. Bring a large pot of water to a boil. When boiling, add salt (you want your water salty). Cook pasta to al dente. Leaving it just a little firm makes this a great dish as both a main course or a side dish.
  • 9. Drain pasta well, add sauce and mix well.
  • 10. Notes: The original recipe calls for 1 32-oz can of plum tomatoes (Italian) and pureed through a food mill. My gut instinct was to add garlic. I'm GLAD I didn't! I could see adding a few red pepper flakes if you so desire. I didn't.

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