Creamy Dreamy: Portobello Penne Pasta Casserole Recipe

Craving a comforting and flavorful dish that’s perfect for a weeknight dinner or a special occasion? Look no further than this decadent Portobello Penne Pasta Casserole! This recipe combines the earthy richness of portobello mushrooms with the satisfying texture of penne pasta, all enveloped in a creamy, cheesy sauce. It’s a guaranteed crowd-pleaser, and you can easily customize it to your liking. Prepare to be amazed by the simplicity and deliciousness of this baked pasta masterpiece.

## Why You’ll Love This Portobello Penne Pasta Casserole

* **Flavor Explosion:** The combination of savory portobello mushrooms, garlic, herbs, and a creamy cheese sauce creates an unforgettable flavor profile.
* **Comfort Food at Its Best:** This casserole is warm, comforting, and incredibly satisfying. It’s the perfect dish to cozy up with on a chilly evening.
* **Easy to Make:** With simple ingredients and straightforward instructions, this casserole is surprisingly easy to prepare, even for beginner cooks.
* **Customizable:** Feel free to add your favorite vegetables, proteins, or cheeses to make this casserole your own.
* **Perfect for Meal Prep:** This casserole is great for meal prepping. You can assemble it ahead of time and bake it when you’re ready to eat.
* **Impressive Presentation:** The baked casserole looks beautiful and is perfect for serving to guests.

## Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to create this mouthwatering Portobello Penne Pasta Casserole:

* **Penne Pasta:** 1 pound (450g) penne pasta. You can use other short pasta shapes like rigatoni, ziti, or farfalle.
* **Portobello Mushrooms:** 1.5 pounds (680g) portobello mushrooms, cleaned and sliced. Look for firm mushrooms with a dark brown color.
* **Olive Oil:** 2 tablespoons extra virgin olive oil. Used for sautéing the mushrooms and garlic.
* **Garlic:** 4 cloves garlic, minced. Freshly minced garlic provides the best flavor.
* **Onion:** 1 medium yellow onion, diced. Adds sweetness and depth of flavor.
* **Vegetable Broth:** 1 cup (240ml) vegetable broth. Provides moisture and enhances the savory flavors.
* **Heavy Cream:** 1 cup (240ml) heavy cream. Creates a rich and creamy sauce.
* **Parmesan Cheese:** 1 cup (100g) grated Parmesan cheese, divided. Adds a salty, nutty flavor and contributes to the creamy texture.
* **Mozzarella Cheese:** 2 cups (200g) shredded mozzarella cheese, divided. Provides a melty, cheesy topping.
* **Fresh Thyme:** 2 teaspoons fresh thyme leaves, chopped. Adds an earthy, herbal note. Dried thyme can be substituted (use 1 teaspoon).
* **Fresh Parsley:** 2 tablespoons fresh parsley, chopped. Adds a fresh, vibrant flavor.
* **Salt and Black Pepper:** To taste. Seasoning is crucial for bringing out the flavors of the dish.
* **Optional: Red Pepper Flakes:** 1/4 teaspoon red pepper flakes (or to taste). Adds a touch of heat.
* **Butter:** 2 Tablespoons, unsalted
* **Flour:** 2 Tablespoons, all-purpose
* **Milk:** 2 Cups
* **Nutmeg:** 1/4 teaspoon (freshly grated, if possible)

## Equipment

* Large pot for boiling pasta
* Large skillet or sauté pan
* 9×13 inch baking dish
* Colander
* Mixing bowls
* Measuring cups and spoons

## Step-by-Step Instructions

Follow these detailed instructions to create your own delicious Portobello Penne Pasta Casserole:

**Step 1: Prepare the Pasta**

1. Bring a large pot of salted water to a boil.
2. Add the penne pasta and cook according to package directions until al dente. Al dente means the pasta should be cooked through but still slightly firm to the bite. This prevents it from becoming mushy when baked in the casserole.
3. Drain the pasta in a colander and set aside. Don’t rinse the pasta, as the starch on the surface will help the sauce adhere to it.

**Step 2: Sauté the Mushrooms and Aromatics**

1. While the pasta is cooking, heat the olive oil in a large skillet or sauté pan over medium heat.
2. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Add the sliced portobello mushrooms to the skillet. Season with salt and pepper.
5. Cook the mushrooms until they release their moisture and become tender, about 8-10 minutes. Stir occasionally to ensure even cooking. The mushrooms should be nicely browned.
6. Stir in the chopped fresh thyme and red pepper flakes (if using) during the last minute of cooking. This will release their flavors and infuse the mushrooms with their aroma.
7. Remove the mushroom mixture from the skillet and set aside.

**Step 3: Prepare the Creamy Cheese Sauce**

1. In the same skillet, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
3. Slowly pour in the milk, whisking continuously to prevent lumps from forming. Continue whisking until the sauce is smooth.
4. Bring the sauce to a simmer, then reduce the heat to low.
5. Stir in the vegetable broth, heavy cream, and 1/2 cup of the grated Parmesan cheese.
6. Season with salt, pepper, and a pinch of nutmeg. Taste and adjust the seasonings as needed.
7. Simmer the sauce for 5-7 minutes, or until it has thickened slightly, stirring occasionally.
8. Remove the sauce from the heat.

**Step 4: Assemble the Casserole**

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the cooked penne pasta, sautéed mushroom mixture, and creamy cheese sauce. Toss gently to coat everything evenly.
3. Pour the pasta mixture into a greased 9×13 inch baking dish.
4. Sprinkle the remaining 1/2 cup of Parmesan cheese and 1 1/2 cups of mozzarella cheese evenly over the top of the casserole.

**Step 5: Bake the Casserole**

1. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
2. Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
3. Garnish with fresh parsley before serving.

## Tips for Success

* **Don’t Overcook the Pasta:** Overcooked pasta will become mushy in the casserole. Cook it al dente for the best texture.
* **Don’t Crowd the Pan:** When sautéing the mushrooms, work in batches if necessary to avoid overcrowding the pan. Overcrowding will cause the mushrooms to steam instead of brown.
* **Use Fresh Ingredients:** Fresh garlic, thyme, and parsley will provide the best flavor for your casserole.
* **Adjust the Seasoning:** Taste the sauce and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or red pepper flakes to suit your taste.
* **Let it Rest:** Letting the casserole rest for 5-10 minutes after baking allows the cheese to set and makes it easier to slice and serve.

## Variations and Substitutions

* **Add Protein:** Add cooked chicken, sausage, or ground beef to the casserole for a heartier meal.
* **Add Vegetables:** Mix in other vegetables like spinach, broccoli, bell peppers, or zucchini.
* **Use Different Cheeses:** Experiment with different cheeses like Gruyere, fontina, or provolone.
* **Make it Gluten-Free:** Use gluten-free penne pasta and a gluten-free flour blend for the roux.
* **Make it Vegan:** Use plant-based milk, vegan butter, and vegan cheese alternatives.
* **Spice it Up:** Add more red pepper flakes or a dash of hot sauce for a spicier casserole.

## Serving Suggestions

This Portobello Penne Pasta Casserole is delicious on its own, but it also pairs well with the following:

* A simple green salad with a vinaigrette dressing
* Garlic bread or crusty bread for soaking up the sauce
* Roasted vegetables like asparagus or Brussels sprouts
* A glass of red wine

## Storage Instructions

* **Refrigerate:** Leftover casserole can be stored in the refrigerator for up to 3-4 days in an airtight container.
* **Reheat:** Reheat the casserole in the oven at 350°F (175°C) until heated through, or microwave individual portions.
* **Freeze:** You can freeze the assembled casserole before baking. Wrap it tightly in plastic wrap and then foil. Freeze for up to 2-3 months. Thaw completely in the refrigerator before baking as directed.

## Nutritional Information (Approximate)

* Calories: 450-550 per serving (depending on ingredients and portion size)
* Fat: 25-35g
* Carbohydrates: 40-50g
* Protein: 15-20g

(Note: This is an estimate and may vary based on specific ingredients used.)

## Enjoy Your Creamy Dreamy Portobello Penne Pasta Casserole!

This recipe is a guaranteed winner! It’s flavorful, comforting, and easy to make. Whether you’re cooking for a weeknight dinner or a special occasion, this casserole is sure to impress. So gather your ingredients, follow the steps, and get ready to enjoy a truly delicious meal! Buon appetito!