Portabello Penne Pasta Casserole Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 8 ounces - Penne pasta
  • 2 tablespoons - Vegetable oil
  • 1/2 pounds - Portabello mushrooms, Thinly sliced
  • 1/2 cups - Margarine
  • 1/4 cups - All purpose flour
  • 1 cloves - Garlic, Minced
  • 1/2 teaspoons - Dried Basil
  • 2 cups - Milk
  • 2 cups - Shredded mozzarella
  • 10 ounces - Frozen chopped spinach, Thawed
  • 1/4 cups - Soy Sauce
  • Directions:

    Preheat oven to 350 degrees.

    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.

    Main Ingredient:

    Penne Pasta

    Category:  Beverages

    Cuisine:  Italian

    Prep Time: 15 min
    Cook Time: 30 min


    Aunt Caren

    Posted By:


    Posted On:

    June 24, 2018

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