vegetarian baked pasta

Ingredients

• Servings: 8
• 1 pound penne pasta
• 2 tablespoons olive oil
• 8 ounces portobello mushrooms, cut into 1/2 inch pieces
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 (28 ounce) jar spaghetti sauce
• 4 cups shredded mozzarella cheese
• 8 ounces gorgonzola cheese, crumbled

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
• preheat oven to 350 degrees f (175 degrees c). coat a 9 x 13 glass pan with olive oil. heat 2 tablespoons olive oil in large skillet. add mushrooms. cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. add sauce to mushroom mixture and stir.
• to assemble, pour enough sauce in the bottom of the pan to cover. combine the remaining sauce and the pasta. place one-third of sauced noodles on top of sauce in pan. top with 1 cup of mozzarella and one-half of the gorgonzola. repeat for a second layer. put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
• bake for 30 to 45 minutes, or until cheese is browned. serve.