If you like mac and cheese, give this hardy version a try with rotini, meaty mushrooms, and plenty of fresh mozzarella to make it warm, flavorful, and satisfying.
Using half-and-half provides the right balance between thinner milk and heavy cream, still adding creaminess to the dish without as much fat. Two cups may seem like a hefty quantity for the amount of pasta and mushrooms, but as the dish bakes, the cheesy cream sauce absorbs into the other ingredients. Letting the pasta rest after baking allows any cream sauce left in the bottom of the dish to continue to absorb into the pasta and mushrooms. The result is delicious.
Baked Rotini with Mushrooms and Creamy Mozzarella Sauce
Serves 4
Ingredients
- 8 oz dry rotini
- 1 tbsp olive oil, plus more for drizzling
- 1 shallot, thinly sliced
- 2 garlic cloves, finely chopped
- 12 oz crimini mushrooms, thinly sliced
- sea salt
- freshly ground black pepper
- 2 tbsp unsalted butter
- 2 cups half-and-half
- 2 fresh mozzarella balls, sliced into small chunks
- 1/2 cup shredded provolone
- 1 tsp dried oregano
- chopped Italian parsley, for garnish
Preparation
- Preheat the oven to 350 degrees.
- Boil the pasta according to package directions and drain.
- Heat a large, deep skillet over medium heat and add 1 tablespoon of olive oil. Add the shallot and garlic and sauté 2 minutes.
- Add the mushrooms and season with salt and pepper. Cook until the mushrooms are soft and most of the juices have been absorbed, about 7 minutes.
- Add the drained pasta to the skillet and toss with the mushroom mixture. Drizzle with a little olive oil.
- Meanwhile, melt the butter in a saucepan over medium-low heat. Add the half-and-half and bring to a slight simmer.
- Reduce the heat to low and add the mozzarella chunks. Cook, stirring frequently, until melted, 3-4 minutes. Remove from heat and season with salt and pepper.
- Pour the sauce into the skillet with the pasta-mushroom mixture and stir well to combine. (Some of the cheese sauce will be stringy and gooey.) Turn the mixture into an 11 X 7 baking dish and scatter provolone on top. Sprinkle with oregano.
- Bake uncovered 35-40 minutes, until the top begins to brown and most of the cream sauce has been absorbed.
- Remove from the oven and let rest 5 minutes. Divide among 4 bowls, sprinkle with parsley, and serve.
For other vegetarian pasta recipes, try Pasta with Pan-Roasted Vegetables and Wilted Radicchio, Pasta with Fresh Spinach, Tomatoes, and Peas, and Vegetarian Pasta with Eggplant, Mushrooms, and Fresh Tomatoes.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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