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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (252g) Recipe makes 4 servings The following items or measurements are not included below: bel paese cheese |
||
| Calories 570 | ||
| Calories from Fat 290 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.3g | 49% | |
| Saturated Fat 19.3g | 96% | |
| Monounsaturated Fat 8.8g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 98mg | 32% | |
| Sodium 233mg | 9% | |
| Potassium 620mg | 17% | |
| Total Carbohydrate 61.8g | 20% | |
| Dietary Fiber 8.9g | 35% | |
| Sugars 2.0g | ||
| Protein 13.1g | 26% | |
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SERVES 4
Ingredients
- 1 lb mushroom, cleaned and thinly sliced
- 1 garlic clove, peeled, whole
- 4 tablespoons butter, divided
- salt & freshly ground black pepper (to taste)
- 10 ounces penne (about 2 1/2 cups dry pasta)
- 3 ounces bel paese cheese, cubed (or any creamy, mild cheese such as Havarti, Fontina)
- 1/3 cup parmesan cheese, grated
- 3/4 cup heavy cream
Directions
1
Saute the mushrooms and whole garlic clove in 2 tablespoons of the butter over a high heat.2
Add salt and pepper, lower the heat and cook for about 3 minutes. Discard the garlic.3
Cook the pasta according to package directions and individual taste. Drain, and mix with remaining 2 tbs butter.4
In a large casserole dish that has been greased, add a layer of cooked penne.5
Top layer of penne with about a quarter of the mushrooms and the sliced cheese and sprinkle with 1 tablespoon of Parmesan.6
Repeat layers until you have used all the ingredients, finishing with a layer of sliced cheeses.7
Pur over the cream, sprinkle with salt and pepper and bake, covered with foil, in a preheated oven at 400 degrees for about 10 minutes.8
Bake uncovered for a further 10 minutes, or until a light crust has formed on the top.9
Remove from oven and allow to rest for 5 minutes before serving.
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- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
Featured Reviews for This Recipe
From: duonyte
On Aug 22, 2008
I am not going to rate this until I make it right. Even with my mistakes it was tasty, but not quite satisfying enough as an entree. I forgot the cream. Instead of fresh mushrooms (which went bad) I used a combination of rehydrated dried mushrooms and about half a jar of mushrooms in a vinegar solution, which I rinsed to remove some of the acidity. I used a combination of white cheeses. Because I was running out of time, I just mixed everything together and spooned it into a casserole dish. I liked this but would have liked it a bit creamier, which the cream would have provided.
From: Lainey6605
On Aug 11, 2008
This was a big hit in my house! My DH raved about it and says that I should definitely keep it on my "make again and again" list. You know how silly I am, though, I completely forgot to add the heavy cream and the salt and pepper but it still had great flavor! Next time, though, I'll be sure to not miss that step. I used Havarti cheese, one of my favorites. Delish!
From: MarraMamba
On Aug 8, 2008
yum yum yum! sorry its late, my mushrooms kept going bad before i made the dish..sighs. This was fantastic.
From: Lori Mama
On Jul 18, 2008
Very easy to put together. I will increase the garlic a bit though next time. It was barely detectable. I used Havarti as my cheese of choice and Rotini pasta. 
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