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Cheesy Pesto & Mushroom Baked Penne – vegetarian recipe
Stav Kogan

Cheesy Pesto & Mushroom Baked Penne

Craving a cozy, comforting meal? This Cheesy Pesto & Mushroom Baked Penne is the ultimate weeknight hero. Hearty whole wheat pasta is tossed with vibrant pesto, earthy mushrooms, and sun-dried tomatoes, then baked to bubbly perfection under a blanket of melted fresh mozzarella.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 324 serving
Calories: 324
Ingredients Method Nutrition

Ingredients
  

  • 8 ounces (227 g / 8 oz) dried multigrain or whole wheat penne pasta
  • 4 cups (960 ml) fresh baby spinach
  • 2 cups (480 ml) fresh cremini mushrooms, quartered
  • 1/2 cup (480 ml) coarsely chopped oil-packed sun-dried tomatoes
  • 1/4 cup (960 ml) chopped pitted kalamata olives
  • 1/2 cup (120 g / 4.2 oz) basil pesto
  • 2 tablespoons (30 ml / 1 fl oz) balsamic vinegar
  • 8 ounces (227 g / 8 oz) fresh mozzarella cheese, cut into chunks or thinly sliced
  • 1/2 cup (480 ml) shredded fresh basil, for garnish (optional)
  • 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 (240 ml) 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.

Method
 

  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.
  3. Drain everything well.
  4. Combine the : Transfer the drained pasta, spinach, and mushrooms to an extra-large bowl.
  5. Add the sun-dried tomatoes, kalamata olives, basil pesto, and balsamic vinegar.
  6. Toss gently until everything is evenly coated in the delicious pesto sauce.
  7. Assemble the Casserole: Spoon the pasta mixture evenly into your prepared baking dish or individual casseroles.
  8. First Bake: Cover the dish with foil and bake for 20 to 25 minutes, or until the pasta is heated through and bubbly.
  9. 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.
  10. 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.

Nutrition

Calories: 324kcalCarbohydrates: 27gProtein: 15gFat: 18g

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