Portobello And Chicken Pasta Casserole Recipes

PASTA WITH PORTOBELLO MUSHROOMS

Steps:

• Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
• Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
• Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.

CHICKEN PASTA CASSEROLE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, combine the Parmesan cheese, egg, garlic powder and 1 teaspoon pepper; set aside. Drain noodles and rinse in cold water; add to egg mixture. Set aside., In a large skillet, cook the chicken, onion, celery and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink. Stir in 1/2 cup cream; heat through., In a greased 13x9-in. baking dish, layer half of the noodle mixture, chicken mixture and mozzarella cheese. Repeat layers. Combine the soup, wine, parsley and remaining cream; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Bake, uncovered, for 15-20 minutes longer or until bubbly and cheese is melted., Or before refrigerating, cover and freeze casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.

PORTOBELLO PENNE PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
• Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

4 INGREDIENT CHICKEN PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 9 x 9 baking dish with nonstick spray.
• Combine pre-cooked pasta, chicken, and marinara sauce; Pour into prepared baking dish.
• Top with the shredded mozzarella. Bake, uncovered, 15-20 minutes, or until bubbly.
• Serve Hot, Enjoy!

PORTOBELLO PASTA BAKE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. With a spoon, scrape and remove gills of mushrooms; slice caps., In a large skillet, heat oil and butter over medium-high heat. Add sliced mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add milk and cream. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, salt and pepper; heat through., Drain pasta; add to turkey mixture and toss to coat. Stir in 3/4 cup mozzarella cheese., Transfer to a greased 8-in. square baking dish. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Bake, uncovered, 20-25 minutes or until cheese is melted.

CHICKEN PARMESAN STUFFED PORTOBELLO

Steps:

• Cut chicken breasts in half, width-wise, to make four thin chicken breasts. Season chicken with salt and pepper. Cook over medium heat with some oil, until it's done. Take out of the pan and set aside to cool.
• Preheat the oven to 350 and get a rimmed baking sheet.
• Wash portobello caps and gently cut out the stems. Make sure not to cut a hole in the bottom and don't make the bottom too thin.
• Rub each mushroom cap with oil on the outside and set them in a baking sheet.
• Season inside of each mushroom with salt and pepper. Spread about a tablespoon of pasta sauce in each mushroom cap.
• Once the chicken is cooled enough to handle, dice it small and add it to a mixing bowl.
• Add leftover pasta sauce (about 3/4 cup) to the chicken. Add 3/4 cup shredded Mozzarella cheese, diced basil leaves, thyme, salt, and pepper. Mix well.
• Divide the chicken mixture among the portobello mushroom caps.
• Divide 1/2 cup of shredded Mozzarella cheese over the tops of the chicken mixture.
• Bake for 20-25 minutes, depending on thickness of portobello mushrooms.
• Grate some Parmesan cheese over the top of the cooked stuffed mushrooms.

SPINACH AND MUSHROOM PASTA CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease a 9x13-inch baking dish.
• Cook pasta according to al dente package directions and drain.
• Heat oil in saucepan over medium heat. Add mushrooms and saute for 1 minute and set them aside.
• Melt butter in the saucepan. Whisk in flour, garlic and basil. Gradually mix in milk until thickened.
• Stir in one cup cheese until melted. Remove saucepan from heat and stir in cooked pasta, mushrooms, spinach and soy sauce.
• Transfer to prepared baking dish and top with remaining cheese.
• Bake for 20 minutes, or until heated through and cheese is melted.

PORTOBELLO AND CHICKEN PASTA CASSEROLE

Steps:

• 1. Preheat oven to 350. Lightly grease a 9 x 13 baking dish.
• 2. Cook pasta al dente according to package directions, drain.
• 3. Heat oil in a saucepan over medium heat. Stir in mushrooms, cook until they weep and set aside. Melt margarine in saucepan. Mix in flour, garlic and basil. Gradually mix in milk until thickened. Stir in 1 cup Mozzarella cheese and 1/4 cup Monterey Jack until melted. Remove sauce pan from heat and mix in cooked pasta, mushrooms, chicken, spinach and soy sauce. Transfer to prepared baking dish and top with remaining cheese.
• 4. Bake 20 minutes until bubbly and light brown.

CHICKEN PENNE PASTA CASSEROLE

Steps:

• 1. Take a large pot and fill over halfway with water and add salt to cook your penne in. Let it start heating up while you prep all the other ingredients.
• 2. Preheat the oven to 350. Take a large casserole dish and coat it with olive oil and or pam inside. Make sure there are no places that are not oiled and set aside.
• 3. Take the 2 large chicken breasts and cube them into bite size pieces and add to a bowl once done. Wash your hands thoroughly after cutting the chicken up. Using a different cutting board dice up your red onion.
• 4. Take your can of black olives and drain well. Cut them into halves and put them into a separate small bowl for later usage.
• 5. Using a wok or a large sautee pan add the olive oil to the pan and allow to heat up. Once ready add the chicken breasts, onions, minced garlic, herbs and seasonings. Stir this mixture till the chicken is fully cooked.
• 6. Once the chicken is fully cooked add the jar of tomato sauce, the undrained diced tomatoes and bring this mixture up to a light boil. Drop it down to a slow simmer till the pasta is done.
• 7. While the sauce is simmering add your penne to the boiling and salted water. Cook following the directions on the package.
• 8. Once the pasta is cooked drain it very well. Cut the heat off on the sauce and add the pasta to the pan then add the black olives. Stir very well making sure everything is coated and mixed together nicely.
• 9. Slowly add this mixture to your casserole dish making sure to get everything out of your pan. Top with the sliced fresh mozzarella cheese and place into the oven.
• 10. Bake till the cheese is melted and a nice golden brown approximately about 30 minutes, but check it after about 20 mins. Once cheese is melted and golden brown remove from the oven. Hope you all enjoy this dish as much as we did.