This recipe for fried rice is delicious.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 572 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 5 g |
| Protein | 30 g |
| Saturated Fat | 12 g |
| Sodium | 1036 mg |
| Sugars | 12 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
It was very simple to make
No offense to the original poster but honestly I didn’t think this was that good. I just made it tonight and it didn’t really feel baked to me. I waited until the cheese was brown on top but the noodles were really dry. The amount I made was a bit smaller because it’s just me. I used the entire jar of sauce and it was still really dry. I do love blue cheese but I didn’t like it in this recipe. I didn’t use nearly as much as it called for because I read the reviews. That being said, If I were to make another baked pasta I think I would use feta instead of the blue cheese.
Delicious! Used 1/2 vodka sauce & 1/2 unsalted marinara
Really enjoyed this – my vegetarian daughter approved, as well as the rest of my family who are not vegetarian.
Oh my gosh! Amazing!!!!
Delicious! Easy meal. Very tasty. I love to make meatless dishes a few times a week. Family enjoyed this one. I added a little zucchini to bulk it up a little. It was very good. I will make this again.
I am a total meat eater but was entertaining guests that are vegetarian. Looks like the perfect thing to serve And I was right-total hit. I did make some modifications: I sautéed onion, and garlic first in evoo and a little butter adding in the suggested herbs + garam masala and cayenne pepper (I’m Indian so the taste was well received), then added 1 green & 1 red pepper and the portobellos. I have to say the Gorgonzola is the true secret ingredient in this dish. I bought the good kind where the taste was deeper and a bit more mild. Oh and I mixed aged cheddar and mozzarella (rather than just mozzarella as the recipe suggests). Seriously I will make this again and again!
Excellent as is! Will be making again and again!
This was so disappointing. I added half the Gorgonzola that previous reviewers had recommended and it was still overpowering! I’ve never used Gorgonzola before. I found it in the craft cheese section in whole foods. Maybe I used the wrong type. It was generally wet and very difficult to crumble. I would use this recipe again but substitute the Gorgonzola with another less threatening cheese.
I will be making this again…
Loved this dish! The next time I make this I will add more tomato sauce because the dish is a little dry if reheated the next day. I added chicken strips for my husband and he really enjoyed it. Watch the sodium in this dish though.
Pretty good, next time I would add more mushrooms though, to give this recipe more of a distinct taste. I also added zucchini as suggested in some other reviews, it complements the rest of the ingredients very well and makes it a bit healthier. Peperoncini would also go great with this. Gorgonzola and mushrooms always go great together, as for the mozzarella, it get really stringy and I dont like to have to cut it and chew on it, so next time I might try another cheese instead of mozzarella. This recipe gives you room to experiment with different tomato sauces, I used a pasta sauce with basil but I think it would taste better to make your own simple sauce by just using canned tomato cubes or fresh tomatoes. That would give more attention to the other ingredients.
This was ok. I followed the recipe exactly and I felt that it was dry. I would double the sauce next time. I am not sure what the recipe needs, but it was lacking something!
A good baked ziti, but not much of a departure from a regular ziti recipe. I shied away from using too much gorgonzola, but wish I added the full 8 ounces because my family likes intense flavors! Otherwise it was alright.
This was very good. My two yr old gobbled it up! I replaced the Gorgonzola with Parmesan as I had no Gorgonzola. Also, I only had regular wht mushrooms and I added artichoke hearts and kale. Halved the cheese and it was still plenty cheesy. Four stars instead of five because I changed it up and cut back on the cheese. Easy and delicious!
My wife is typically the chef in the family but I now contribute since she became pregnant. She loves my new found ambition as well as this dish. The flavors really make this dish a winner in our house. I used Cellentani which is a thicker, heavier noodle. The Gorgonzola adds a fantastic richness to the dish.
easy and pretty good tasting (not fabulous, but not bad).
Yummy, I added red bellpepper and onions.
This was delicious! I also added in additional veggies (1 zucchini, 1/4 red pepper, 1/2 green pepper, and a layer of fresh baby spinach) and made some other modifications. I did not have mozzarella shredded cheese, but we used 1/2 of a pound of fresh mozzarella and 6 ounces of gorgonzola cheese. The fresh mozzarella was great and really cut down on the calories as well. I highly recommend it!
Wish I could give this 6 stars. Yum! I thought it was fine with the amount of gorgonzola the recipe called for – though it was super cheesey. I might cut back on the mozzerella next time. I sauteed some onions, fresh spinach and thinly sliced carrots with the portabellos, and I had fresh oregano and basil in my garden. Oh SO delicious. Even better the next day for leftovers.
I just got done eating this for dinner. My family really liked it and I followed the recipe but added onion and zucchini to the saute pan. The gorgonzola is pretty powerful. If you like gorg., then you’ll love this pasta. On another note, this recipe fed 2 adults and four kids and we had a ton left over. Next time, I will cut back on the blue cheese.