Baked Mushroom And Cheese Penne Recipe

Savory and tender bites in this cheesey casserole recipe.


1 lb mushroom, cleaned and thinly sliced
1 garlic clove, peeled, whole
4 tablespoons butter, divided
salt & freshly ground black pepper ( to taste)
about 2 cups dry penne
3 ounces creamy cheese like havarti
1/3 cup parmesan cheese, grated
3/4 cup heavy cream


Saute the mushrooms and whole garlic clove in 2 tablespoons of the butter over a high heat.

Add salt and pepper, lower the heat and cook for about 3 minutes. Discard the garlic.

Cook the pasta according to package directions and individual taste. Drain, and mix with remaining 2 tbs butter.

In a large casserole dish that has been greased, add a layer of cooked penne.

Top layer of penne with about a quarter of the mushrooms and the sliced cheese and sprinkle with 1 tablespoon of Parmesan.

Repeat layers until you have used all the ingredients, finishing with a layer of sliced cheeses.

Pur over the cream, sprinkle with salt and pepper and bake, covered with foil, in a preheated oven at 400 degrees for about 10 minutes.

Bake uncovered for a further 10 minutes, or until a light crust has formed on the top.

Remove from oven and allow to rest for 5 minutes before serving.