Thursday, April 29, 2010

Cheesy Mushroom Pasta Bake

Some time ago, we received some Bertolli pasta sauce through the Foodbuzz Tastemaker program.We received a jar of Arrabbiata sauce, which I used in a pasta/shrimp dish several weeks back. We also received a Four Cheese Rosa sauce.

Cheesy Mushroom Pasta 01

I finally put the Four Cheese Rosa sauce to good use the other day. The sauce was quite rich, so I decided to make the focus of the dish mushrooms.

Cheesy Mushroom Pasta 02
Cheesy Mushroom Pasta 03

I boiled some whole wheat penne pasta, and, while the pasta was boiling, I sautéed a mountain of sliced mushrooms in some olive oil. I seasoned the mushrooms with a little salt and pepper as well as dried basil (I didn’t have any fresh basil at the time). 

Once the pasta was done, I mixed the pasta with the sautéed mushrooms and then added about half the jar of the sauce. Next, I poured the mixture into a casserole dish.

Cheesy Mushroom Pasta 04

You can never have too much cheese, so I added a bit more Parmesan cheese to the top! :-)

Cheesy Mushroom Pasta 05

I baked the pasta for about 20 minutes at 350 degrees. Here is the finished dish:

Cheesy Mushroom Pasta 06
Cheesy Mushroom Pasta 07

It was a tasty, quick meal, and we enjoyed it with a big salad. Thank you Bertolli and Foodbuzz for letting us try these delicious sauces; they helped me make quick, tasty dinners. :-)

Questions: Do you like cheese? If so, what’s your favorite cheese? If you don’t eat cheese, do you have a favorite “cheese alternative?”

Be well,