Recipe Background
The Portobello Pasta Bake is a creamy, nostalgic college staple that brings comfort and joy.
Back during my college days, there was a ritual every student looked forward to: the post-finals feast. Sitting on a threadbare couch in the shared dorm lounge, we were tasked with bringing a dish that could stretch to feed the masses. Having always been a fan of hearty meals, I decided on something creamy and rich, and thus the Portobello Pasta Bake was born. It was perfect for our eclectic mix of friends with its mix of earthy portobello mushrooms and gooey mozzarella. Plus, I always had a jar of dried basil tucked away for these comfort food moments.
Cooking this dish in our tiny dorm kitchen had its challenges. We had one big pot and a rather questionable oven. I learned that taking a few extra minutes to squeeze the spinach dry kept the bake from becoming a watery mess. And, though I was tempted to cut corners, I found out the hard way that letting the sauce thicken just right was crucial. We all gathered around our makeshift dining table—a wooden plank on cinder blocks—and took turns serving each other. The joy on my friends' faces as we dove into that bubbling cheese-covered masterpiece was worth every bit of the effort.
Even now, the Portobello Pasta Bake brings a smile to my face. It's a reminder of those carefree days when food was about sharing, laughter, and the relief of finished exams. This dish doesn’t just satisfy hunger, it wraps you in a cozy, nostalgic hug and whispers, 'You did it.'
Ingredients
- 8 ounces penne pasta
- 2 tablespoons vegetable oil
- 1/2 pound portobello mushrooms thinly sliced
- 1/2 cup margarine
- 1/4 cup all-purpose flour
- 1 large clove garlic minced
- 1/2 teaspoon dried basil
- 2 cups milk
- 2 cups mozzarella cheese shredded, divided
- 1 (10-ounce) package frozen chopped spinach thawed and squeezed of excess liquid
- 1/4 cup soy sauce
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch baking dish.
- In a pot of salted, boiling water, cook the pasta to al dente, according to the package directions. Drain the pasta.
- In a saucepan over medium heat, heat the oil.
- Add the mushrooms to the oil and cook, about 1 minute.
- Transfer the mushrooms to a plate.
- In the same saucepan, melt the margarine.
- Mix the flour, the garlic, and the basil into the melted margarine.
- Gradually mix the milk into the flour mixture until it has thickened.
- Stir 1 cup of the cheese into the sauce mixture until it has melted.
- Transfer the saucepan from heat, then mix in the cooked pasta, the mushrooms, the spinach, and the soy sauce.
- Pour the pasta mixture into the prepared baking dish and sprinkle with the remaining cheese.
- Bake the pasta bake until it is bubbly and lightly browned, about 20 minutes.
- Serve.
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