You’ll find that Portabella mushrooms and Gorgonzola cheese add depth to this very simple casserole. Just use your favorite pasta shapes for variety. Whether a simple meal for your family, a dinner party, or a buffet for your friends, people will love this simple yet tastes like a million bucks dish.
And if you have a friend like mine who doesn’t like mushrooms, instead exchange the mushrooms for fresh Roma tomatoes. Either way, it is deliciously wicked! Both vegetarians and meat eaters will love it. And perhaps best of all, it is easy to make but the mushrooms and gorgonzola “gourmeted” it up and it will prove to be the hit of your evening.
- 1 pound penne pasta
- 2 tablespoons olive oil
- 8 ounces portobello mushrooms, cut into 1/2 inch pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 (28 ounce) jar spaghetti sauce
- 4 cups shredded mozzarella cheese
- 8 ounces Gorgonzola cheese, crumbled
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
- To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
- Bake for 30 to 45 minutes, or until cheese is browned. Let set for just a few minutes and then serve.
Friends, family and neighbors will follow the sumptuous aroma to your house !!