Portobello penne pasta casserole

This is the first dish I cooked for my husband ever, back in the summer of 2009.

A nod to AllRecipes.com for this one.


  • 2 cups uncooked penne pasta
  • 2 tbsp vegetable oil
  • 6 to 8 oz portobello mushrooms, chopped
  • 1/2 cup butter
  • 1/4 cup all-purpose flour
  • 1 to 2 garlic coves, minced
  • 1/2 tsp basil, plus a few pinches
  • 2 cups milk
  • 1 1/2 to 2 cups mozzarella cheese, split*
  • 5 oz spinach, chopped
  • 1/4 cup soy sauce**

*I had 1 cup of mozzarella this time, and used Parmesan for this rest.

**If you’re scared this is a weird addition, you can leave it out and the dish will be fine. But, I think it does add a little something nice.

Preheat the oven to 350 degrees F. Cook penne pasta according to package directions.

Cook mushrooms in oil in a skillet over medium-high heat for 1 to 2 minutes; set aside.

Melt the butter in a large sauce pan over medium high heat. Add flour, garlic, and basil. Whisk in the milk slowly until the sauce thickens. Add 1 cup mozzarella cheese. Stir until melted.

Pour cooked penne pasta in a casserole dish. Add sauce, followed by the mushrooms, spinach, and soy sauce, mixing after each addition.

Top with remaining cheese, and sprinkle a bit more basil on there so it looks pretty.

Bake for 20 minutes.

Makes 6 servings.

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