• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Five Silver Spoons

Wholesome Dinners and Decadent Desserts

  • Home
  • Recipe Index
    • BREADS AND MUFFINS
    • BROWNIES AND BARS
    • CAKES
    • CANDY
    • CHICKEN AND POULTRY
    • CHOCOLATE
    • COOKIES
    • DESSERTS
    • DINNER
    • FISH AND SEAFOOD
    • PASTA
    • PUMPKIN
    • RED MEAT
    • ROTISSERIE CHICKEN
    • SALADS
    • SIDES
    • SOUPS
    • TOFU
    • VEGETABLES
  • About
  • Contact
  • Privacy
  • Nav Social Menu

    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
    • BREADS AND MUFFINS
    • BROWNIES AND BARS
    • CAKES
    • CANDY
    • CHICKEN AND POULTRY
    • CHOCOLATE
    • COOKIES
    • DESSERTS
    • DINNER
    • FISH AND SEAFOOD
    • PASTA
    • PUMPKIN
    • RED MEAT
    • ROTISSERIE CHICKEN
    • SALADS
    • SIDES
    • SOUPS
    • TOFU
    • VEGETABLES
  • About
  • Contact
  • Privacy
×

Mushroom Marsala Pasta Bake

November 2, 2017 By The Head Spoon Leave a Comment

Pin54
Share
54 Shares
Print Recipe Jump to Recipe

This delicious mushroom marsala pasta bake with sliced mushrooms, marsala wine, chopped mozzarella, and fresh Italian parsley is so creamy and flavorful.

mushroom marsala pasta bake

You know those nights where you're just in the mood for a pasta bake type dish?

And, by pasta bake, I mean, a comfort food, something cheesy with lots of greasy sauce, and cooked so there's a slight crisp to the top of the noodles.

Well, that's the mood I was in today on this cool, crisp Fall day.

I have tried so many pasta bake dishes over the years, but never one like this mushroom marsala pasta bake.

The sauce is made with marsala wine, melted butter, and chicken stock.  The sauce blends so well with the sliced mushrooms and chopped onions.  Mixed in with the tube pasta (I used mostaccioli), and cubed mozzarella, and you have an unexpected treat for dinner.

Before this dish, I associated a pasta bake to mean tomato sauce, and lots of shredded mozzarella.  Not anymore.  This will now be my go to pasta bake.

Tips for this delicious mushroom marsala pasta bake:

  1. This recipe is for a pasta bake vegetarian style, however you could add in sliced sausages and make it a pasta bake sausage style.  The sausage would be yummy with the mushrooms and onions.
  2. I added freshly shredded parmesan cheese, and chopped Italian parsley on top, adding nice texture to the pasta below.
  3. You will use less pans if you utilize an oven safe dish to cook the pasta and sauce.  A dutch oven or an oven safe dish with lower sides would work well.  I used my dutch oven for cooking the pasta and making the sauce, but transferred the mixture to a 13x9 baking dish (I doubled the recipe) for the baking.  I wanted to serve it in my ceramic baking dish.  If you're making the recipe as is, a 9x9 baking dish would work well.

mushroom marsala pasta bake

I love stove to oven dishes, and plan on making this one again soon.

You might also like:

Easy Italian Sausage and Orzo Skillet Dinner

 

mushroom marsala pasta bake
Print

Mushroom Marsala Pasta Bake

This delicious mushroom marsala pasta bake with sliced mushrooms, marsala wine, chopped mozarella and fresh Italian parsley is so creamy and flavorful.

Course Dinner
Servings 6
Calories 364 kcal

Ingredients

  • ½ lb cooked and drained pasta (mostaccioli, ziti, rotini etc..)
  • 1 tbsp olive oil
  • ¾ lbs fresh cremini mushrooms, sliced
  • 1 medium yellow onion, chopped
  • Kosher salt and fresh ground pepper to taste
  • ¼ cup dry marsala wine
  • 3 tbsp butter, unsalted
  • 3 tbsp all-purpose flour
  • 1 ½ cups chicken stock or broth (vegetable or mushroom is fine too)
  • ½ cup freshly grated parmesan cheese for topping
  • 4 oz mozzarella, cut into small cubes

Instructions

  1. Preheat oven to 400 degrees.

  2. Using the pot you used to cook your pasta, reheat the pot over high heat and add olive oil.  Once the oil is hot, add mushrooms and cook until they are beginning to brown and are glistening.

  3. Reduce the heat to medium high and add onions, salt and pepper.  Sauce the mushrooms, onions and salt and pepper until the liquid produced from the mushrooms has evaporated.

  4. At this point, add in the Marsala wine and cook the mixture for about 3 minutes, or until almost evaporated.

  5. Add the butter and stir until melted.  Add in the flour and stir until the flour has been absorbed.  Add the chicken stock, a little at a time.  Make sure to stir the whole time with a wooden spoon.  Ensure after each addition of stock, that it has been fully absorbed into the butter, flour, mushroom mixture.

  6. After adding in all of the stock, let the mixture simmer together for 2 minutes, stirring frequently.  Once the sauce has thickened, remove the pan from the heat.

  7. If you're using a large enough pan or an oven safe dish, add in the cooked pasta and stir until combined.  If not, pour the mushroom/broth/flour mixture into a 2 quart baking dish and stir in half of the shredded parmesan and all of the mozzarella cubes.  Stir in 2 tablespoons of the parsley until all ingredients are evenly mixed.

  8. Bake for 25-30 minutes (until the top pasta pieces are slightly browned and a bit crispy).  Sprinkle with the reserved parsley and parmesan cheese.

    Enjoy!!

Recipe Notes

Adapted from Smitten Kitchen

Nutrition Facts
Mushroom Marsala Pasta Bake
Amount Per Serving
Calories 364 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Cholesterol 37mg12%
Sodium 345mg15%
Potassium 386mg11%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 4g4%
Protein 16g32%
Calcium 211mg21%
Vitamin C 2.6mg3%
Vitamin A 370IU7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

« Andes Mint Brownies
Pan Seared Cod with Pomegranate Salsa »

Recent Posts

  • Easy Vegetarian Lasagna Florentine
  • Best Potato Recipe Ever
  • Raspberry Almond Thumbprint Cookies
  • Baked Salmon with Parmesan Crust
  • Tofu Pasta with Udon Noodles

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




CommentLuv badgeShow more posts

Primary Sidebar

Sign up for FREE recipes!

Food Advertising by logo
logo
Food Advertisements by
my foodgawker gallery
Food Advertising by logo
Web Hosting

Footer

^ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Services
  • Media Kit
  • FAQ

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Brunch Pro on the Brunch Pro Theme

Copyright © 2023 · Five Silver Spoons · ·