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Portobello Spaghetti Casserole

Total Time

Prep: 30 min. Bake: 40 min.

Makes

3 servings

Updated: Sep. 30, 2022
In the mood for a meatless meal? You can't go wrong with this easy, Italian-style casserole. You can substitute shiitakes for the portobellos, if you wish. —Mary Shivers, Ada, Oklahoma

Ingredients

  • 4 ounces uncooked spaghetti
  • 3 portobello mushrooms, stems removed, thinly sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 large egg
  • 1/4 cup sour cream
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons all-purpose flour
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon crushed red pepper flakes
  • 1-1/4 cups marinara sauce
  • 3/4 cup shredded part-skim mozzarella cheese

Directions

  1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the mushrooms, salt and pepper in oil until mushrooms are tender; drain.
  2. In a large bowl, combine the egg, sour cream, Parmesan cheese, parsley, flour, garlic powder and pepper flakes. Drain spaghetti; add to sour cream mixture.
  3. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Top with mushrooms and marinara sauce.
  4. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until a thermometer reads 160° and cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts

1 cup: 422 calories, 16g fat (7g saturated fat), 103mg cholesterol, 601mg sodium, 48g carbohydrate (13g sugars, 4g fiber), 20g protein.

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