MARIO BATALI'S BAKED PASTA WITH MUSHROOMS AND MOZZARELLA
Make and share this Mario Batali's Baked Pasta With Mushrooms and Mozzarella recipe from Food.com.
Provided by Member 610488
Categories Penne
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Bring water to a boil in a large pot and add 2 Tbsp salt. Cook pasta 2 minutes fewer than the package directs. It should be too firm to eat.
- Drain and rinse under cold water until cool. Drain and put in a large bowl.
- Meanwhile, warm olive oil in a large skillet over high heat until smoking. Add onion and cook until light golden brown (5 minutes).
- Add mushrooms and cook until they have given off their water and it has evaporated (8 to 10 minutes).
- Add wine, spaghetti sauce, butter and salt and pepper to taste. Reduce heat to medium and cook until thickened (5 minutes).
- Add mushroom mixture to bowl with the pasta. Add mozzarella and mix together. Transfer pasta to a baking dish and top with grated Parmigano-Reggiano.
- Bake until bubbling and crusty on top (20 minutes).
BAKED CHEESY PASTA WITH WILD MUSHROOMS
A more sophisticated take on mac and cheese, this golden-topped casserole has roasted wild mushrooms for a deep, earthy character, and melted fontina for the gooey factor. You can use any kind of mushrooms here. If you can't get wild ones (also called exotic, and most of them are actually farmed), use whatever is available. The key is to roast them until they are well browned and crisp at the edges so the flavor intensifies. Serve this as a vegetarian main course or as a rich side dish to roast chicken or meats. You can assemble the casserole the day before. Just add a few minutes onto the baking time if it's cold from the fridge when you pop it into the oven.
Provided by Melissa Clark
Categories casseroles, pastas, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
- Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 367 milligrams, Sugar 3 grams
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