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Portobello Penne Pasta Casserole

Portobello Penne Pasta Casserole

What’s a pasta dish without cheese, right?
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Course: Main Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8


  • 1 (8oz) package uncooked penne pasta
  • 2 tbsp vegetable oil
  • ½ lb portobello mushrooms, thinly sliced
  • ½ cup butter or margarine
  • ¼ cup all-purpose flour
  • 1 large garlic clove, minced
  • ½ tsp dried basil
  • 2 cups milk
  • 2 cups shredded mozzarella cheese
  • 1 (10oz) package frozen chopped spinach thawed
  • ¼ cup soy sauce


  • preheat oven to 350F
  • Cook pasta al dente, according to package directions. Drain
  • Saute the sliced mushrooms in the vegetable oil until tender and most liquid has evaporated from the pan
  • In a large pot, melt the butter or margarine and saute the minced garlic
  • Add the flour and dried basil, and cook for a minute. Gradually mix in the milk, whisking to prevent clumps from forming and cook until thickened
  • Mix in one cup of shredded mozzarella cheese and stir until melted
  • Next, mix in the spinach and soy sauce
  • Add the mushrooms
  • Finally, mix in the cooked pasta
  • Pour into a greased 9x13 casserole dish and top with remaining shredded mozzarella. Bake for 20 mins, or until cheese is melted and bubbly.
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