Portobello Penne Pasta Casserole

Absolutely delicious! I've made this several times now (I can't seem to get enough of it!!) I double the garlic, cut the butter in half, and only use 1 3/4 c milk to avoid the sauce getting too runny. I've made it with and without soy sauce and it's good either way. My favorite modification has been a few red pepper flakes for an added kick. So good!!! I will definitely be making this again and again :)

We really enjoyed this! I put it together a little differently and added onions, garlic and parsley. I doubled the recipe (except for soy) and used mini penne. It filled the 11x15 (I think that's the super large size) Pyrex lasagna dish. I sautéed about half a large chopped onion til translucent, added the mushrooms (sliced baby bella) and stirred til they released and cooked off most of their water, then added about 3 TBS minced garlic for a couple of mins. Stirred in the spinach (steam pkg, microwaved and drained), and soy, then spooned all that into a bowl. Made the sauce as directed, adding about a TBS chopped parsley and some black pepper along w/the basil. Once thickened, poured the spinach mixture into the sauce along with about 1/3 of the mozzarella, then added the pasta. Poured into sprayed dish, topped with remainder of cheese. Baked 350 for 20 mins, then turned to broil for a couple mins to brown just a tad. The only critique I can offer is to be sure to salt to taste along the way (the mushrooms, onions, spinach, sauce, pasta). I think it would've been kinda bland w/o the salt, onions, garlic and pepper. Otherwise, fantastic! Would be great with maybe a cup or so of a sharper cheese added to the mixture. Loved it!

When any contributor submits a recipe calling for 'margarine' I automatically consider it suspect. Why anyone would think of using that vile stuff over the real thing I don't know. My changes when using this recipe were 1. real butter, 2. fresh spinach (blanched and dried), 3. more garlic, 4. replaced the milk with half and half. The dish came out superb. Next time I'll double it. Basically a decent recipe. It just needed some refinement.

We love, love, love this! I do add an onion, double the garlic, add sundried tomatoes, add Parmesian and because we specifically use skim milk, I use a little less. Maybe that is the difference in having a liquidy consistency for some? I also use fresh spinach. Anyhow, it is amazing! The changes I made were based on other's reviews and what I thought we would enjoy. Oh, and I also double the mushrooms because we looooove mushrooms. Anyway, I have made it twice in 2 weeks and it is now one of our all-time faves!

Turned out really great. A new family favorite I wouldn't use the soy sauce according to the recipe, I ended up using 2 Tbsp. I thought 1/4 of a cup was to much soy sauce for our taste. I didn't have basil so I used Italian Seasoning for a substitute and it turned out really good. I didn't use the spinach because honestly my kids would not have eaten it. Step 2 does take some time to make and you have to stir it constantly or it will burn and stick to your pan (your making a sauce so go figure). I ran out of mozzarella so I used some mild cheddar cheese for the top and it added a really good flavor with the mozzarella 😉.

Gooey, melty, cheesy, and creamy. Everyone who ate it gave it a 5. It is a 4 for me because it needed some acid. With tomatoes or a little vinegar, it would have been a 5. I didn't use evaporated milk. I used 3/4 cup whole milk and 3 tablespoons flour to compensate for not having evaporated milk. I also used 16 oz of spinach instead of 10 oz. I did not wring it out, as some reviews suggested doing. My casserole was the perfect thick consistency. It was not runny at all. I sautéed the mushrooms on low heat (2 on a gas stove) for more than a few minutes. They were perfectly semi firm and meaty the way I like them. I also did not use butter. I used oil for the flour mixture because I was out of butter. I didn't add anything as other reviews suggested, but I agree with other reviews that parmesan, red pepper flakes, or some roasted red peppers would all go very well with this dish.

My husband, who likes his meat, enjoyed this as much as I did. We had some left over Alfredo sauce and I added that with 3/4 of the milk instead of the flour/margarine/milk mixture. I took other reviewers' suggestions and used 4 cloves of minced garlic, 1 tsp dried basil. I also used a prepackaged mix of shredded Italian cheeses and topped it with additional asiago. Next time, I plan on using twice as many mushrooms as we really enjoy the flavor of Portobello mushrooms. Sautéed the mushrooms and garlic in olive oil until soft then added the spinach, liquids and half the cheeses. After mixing in the pasta and putting into the casserole dish I topped it with the remaining cheeses. I definitely recommend you try this recipe, it is SO flexible!

Didn’t expect it to be this easy, wow.

My wife declared this a winner! I added onions, which I sauteed with the mushrooms and I used fresh spinach instead of frozen. Next time, I might add some nutmeg and pine nuts or walnuts to provide a textural contrast.

Loved it! The only thing really “wrong” is the 15 min prep time :) It took more like an hour and your kitchen will look like a food bomb went off in it! Oh, I added shredded chicken to it too - boiled 1 chicken breast for 15 min, cut up, put in my Ninja blender on pulse.

Great recipe. I did make some changes though, after reading a few reviews. Used less butter, and only 1 3/4 Cup milk.. I cooked the mushrooms completely, so no liquid left. Instead of spinach I used broccoli , and added 1/2 cup grated Parmesan to the mozzarella. I was also scepticall about the soy sauce, but it is a definite must, really adds flavour along with a bit of freshly ground pepper. Recipe is a keeper!

I boiled off three small chicken breasts, shredded them and added to the recipe. My husband sprinkled parmesan on top before eating.

Different cheese. Extra sharp cheddar, Col by, more garlic. Used garlic powder and onion powder.

Simply delicious. I made the sauce as written, and it was not too thick. I added half a packet of plant based ground beef to add some protein, and everyone enjoyed it.

I doubled the amount of mushrooms in the recipe, to increase the protein in the meal. Delicious! Next time I will try it with whole wheat pasta and maybe a bit of bacon for extra indulgence!

Bro, my taste buds are doing backflips.

I used almond flour to make it gluten free, and it was a big hit with my vegetarian, gluten free, and even regular diet guests. I sliced the portobellas thin but didn't chop them, so they were clunky. Next time I will chop them. Also used fresh kale instead of spinach. Great dish.

Easy to make and delicious!

Quick, satisfying, and ridiculously flavorful.

Reduced the milk slightly as others suggested and used a different cheese, but otherwise no major alterations. It's easy to see how well sausage would go in this, but it's an absolutely great vegetarian recipe without it that I'll happily make again.