Cheesy Mushroom Marsala Pasta Casserole
recipe is some cheesy, carb filled goodness and once again, I'm joining my blogging buddies for a meatless casserole round-up!
This Cheesy Mushroom Marsala Pasta Casserole is great as a main dish for those of you who are vegetarian, or like going meatless or a side dish to any meat you may be serving for dinner!
The sauce is completely homemade and the mushroom and marsala combo is amazingly delicious!
If you've been following me for awhile, you know how much I love pasta and mushrooms, and know this is going right to the top of my favorite recipe list!
Ingredients:
- 1/2 pound pasta (I used medium shells)
- 1 tablespoon olive oil (I used mushroom sage)
- 8 ounces baby bella mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup marsala cooking wine
- 1/4 cup butter
- 1/4 cup flour
- 2 cups veggie or beef broth
- 1/2 cup shredded parmesan cheese, divided
- 3/4 cup shredded mozzarella cheese, divided
- 2 tablespoons fresh parsley, chopped and divided
Instructions
- Preheat oven to 375 degrees.
- Cook pasta according to al dente package directions. Drain, rinse and set aside.
- In a large skillet, heat the oil over medium high heat. Add the mushrooms, onions, garlic, salt and pepper. Saute for 5-6 minutes.
- Add marsala, then simmer for another 3 minutes, until liquid is almost evaporated.
- Add the butter, stir until melted, then add the flour. Stir and cook for one minute.
- Add the broth and simmer for 2-3 minutes or until thickened and remove from heat.
- Grease a 2 quart baking dish, add the pasta, 1/4 cup parmesan, 1/2 cup mozzarella, one tablespoon parsley and stir. Pour sauce over the top and stir again.
- Bake for 15 minutes, remove from oven and sprinkle with remaining 1/4 cup parmesan and 1/4 cup mozzarella.
- Bake for another 15 minutes. Remove from oven, sprinkle with remaining one tablespoon parsley and serve!
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