Craving a cozy, comforting meal that’s bursting with flavor but won’t keep you in the kitchen for hours? Look no further! This Cheesy Pesto & Mushroom Baked Penne is the ultimate weeknight hero. We’re talking hearty whole wheat pasta tossed with vibrant basil pesto, earthy cremini mushrooms, savory sun-dried tomatoes, and briny kalamata olives. It’s all baked to bubbly perfection under a glorious blanket of melted fresh mozzarella. It’s a one-dish wonder that feels both wholesome and incredibly indulgent. Let’s get cooking!
Ingredients
• 8 ounces / 227g dried multigrain or whole wheat penne pasta
• 4 cups fresh baby spinach
• 2 cups fresh cremini mushrooms, quartered
• 1/2 cup coarsely chopped oil-packed sun-dried tomatoes
• 1/4 cup chopped pitted kalamata olives
• 1/2 cup / 120g basil pesto
• 2 tablespoons / 30ml balsamic vinegar
• 8 ounces / 227g fresh mozzarella cheese, cut into chunks or thinly sliced
• 1/2 cup shredded fresh basil, for garnish (optional)
Instructions
1. Prepare for Baking: Preheat your oven to 375°F / 190°C. Lightly grease four 12-ounce individual casseroles or one 1.5-quart baking dish.
2. Cook the Pasta & Veggies: In a large pot of boiling, salted water, cook the penne according to package directions. During the final minute of cooking, add the fresh spinach and quartered mushrooms to the pot to quickly blanch them. Drain everything well.
3. Combine the : Transfer the drained pasta, spinach, and mushrooms to an extra-large bowl. Add the sun-dried tomatoes, kalamata olives, basil pesto, and balsamic vinegar. Toss gently until everything is evenly coated in the delicious pesto sauce.
4. Assemble the Casserole: Spoon the pasta mixture evenly into your prepared baking dish or individual casseroles.
5. First Bake: Cover the dish with foil and bake for 20 to 25 minutes, or until the pasta is heated through and bubbly.
6. Add Cheese & Final Bake: Carefully remove the foil and top the pasta evenly with the fresh mozzarella chunks or slices. Return the dish to the oven, uncovered, and bake for about 10 more minutes, or until the cheese is perfectly melted and golden.
7. Rest and Serve: Let the pasta bake stand for 5 minutes before serving. This helps it set up slightly. If desired, sprinkle generously with fresh basil just before digging in.
Nutritional Information
• PER SERVING: 324 cal., 18 g total fat (4 g sat. fat), 25 mg chol., 438 mg sodium, 27 g carb., 3 g fiber, 15 g pro.
Pro Tips
• If your oil-packed sun-dried tomatoes are very firm, soak them in a bit of the hot pasta cooking water for 5 minutes to soften them before draining and adding to the dish.
• For an extra golden, bubbly cheese topping, switch the oven to broil for the last 1-2 minutes of cooking. Keep a close eye on it to prevent burning.
• Boost the veggies by adding 1 cup of roasted red peppers, chopped artichoke hearts, or lightly steamed broccoli florets when you toss the pasta with the pesto.
• The quality of your pesto makes a huge difference. Use your favorite high-quality store-bought brand or a fresh homemade pesto for the best flavor.
FAQ
Q: Can I make this pesto mushroom pasta bake vegan
A: Absolutely. To make this recipe vegan, ensure you are using a dairy-free pesto (many traditional pestos contain Parmesan cheese) and substitute the fresh mozzarella with your favorite brand of plant-based mozzarella shreds or slices. The rest of the ingredients are naturally vegan.
Q: How can I add more protein to this vegetarian baked penne
A: This dish already provides 15g of protein per serving. For an easy protein boost, consider adding one 15-ounce can of rinsed and drained cannellini beans or chickpeas when you toss the pasta with the pesto sauce. You could also use a protein-fortified pasta.
Q: How should I store and reheat leftovers
A: Store any leftover baked penne in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave individual portions until hot, or place the casserole dish back in a 350°F (175°C) oven, covered with foil, for 15-20 minutes or until heated through.
Q: What other vegetables work well in this meatless pasta bake
A: This recipe is very versatile. Feel free to add other vegetables like chopped artichoke hearts, roasted red peppers, zucchini, or lightly steamed broccoli florets. Add them in step 3 when you combine the pasta with the pesto and other ingredients.
