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Baked Mushroom Penne

Umami, or savoriness, is described as the fifth taste. Both mushrooms and Parmesan cheese contain natural umami. This explains the deliciousness of this dish.—Julia Falsetti, York, Pennsylvania
  • Total Time
    Prep: 45 min. Bake: 15 min.
  • Makes
    8 servings


  • 1/2 cup (about 1/2 ounce) dried porcini mushrooms
  • 2 whole sun-dried tomatoes (not packed in oil)
  • 1 cup boiling water
  • 2 medium onions, chopped
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 1/2 cup dry red wine or chicken broth
  • 2 fresh thyme sprigs
  • 1 pound sliced fresh shiitake mushrooms
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (16 ounces) uncooked penne pasta
  • 3/4 cup shredded Parmesan cheese, divided
  • 2 cups shredded part-skim mozzarella cheese, divided


  • Place porcini mushrooms and sun-dried tomatoes in a small bowl. Cover with boiling water; let stand 5 minutes. Drain, reserving 3/4 cup liquid. Squeeze mushrooms and tomatoes dry; coarsely chop and set aside.
  • In a large skillet, saute onions in oil until tender. Add garlic; cook 2 minutes. Add reserved mushroom liquid, wine, thyme, fresh mushrooms, tomatoes, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in porcini mushroom mixture.
  • Meanwhile, preheat oven to 375°. Cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid. Toss pasta with the cooking liquid, mushroom mixture and 1/2 cup Parmesan cheese.
  • Place half of pasta mixture in a greased 13x9-in. baking dish; top with half of the mozzarella cheese. Repeat layers. Sprinkle with remaining Parmesan. Cover and bake 15-20 minutes or until heated through.
Nutrition Facts
1-1/2 cups: 385 calories, 9g fat (5g saturated fat), 22mg cholesterol, 629mg sodium, 56g carbohydrate (9g sugars, 5g fiber), 21g protein.

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