Name: 3 Cheese Mushroom Baked Penne Pasta with Creamy Alfredo Mushrooms sauce recipe by Antara Navin at BetterButter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Ingredients: 3/4 cup penne pasta; 2 cups thinly sliced mushrooms; 4 mini red peppers finely chopped; 3 green onions finely chopped (optional); 2 garlic pods finely chopped or grated; 1/2 knob ginger finely chopped or grated; 1 cup finely chopped tomatoes with seeds removed; 1/4 cup green peas(optional); 1/4 cup sweet corns( optional); salt as per taste; 1/2 tsp red chilly powder(optional); 1/2 cup homemade cottage cheese ( you can use ricotta cheese); 1/3 cup shredded parmesan cheese; 1/3 cup shredded mozzarella cheese; 2 tbsp olive oil or butter; For the sauce :; 2 tbsp refined olive oil or butter; 1/3 cup finely chopped mushrooms; 1/4 tsp red pepper to add spice ( optional); 2 tbsp all purpose flour; 1 1/3 cup milk; 1/4 tsp fresh finely chopped basil leaves; 1/4 tsp parsley leaves finely chopped; 1/4 tsp rosemary leaves finely chopped; 1/2 tsp ground black pepper; 1 garlic pod finely chopped or grated; 1/3 cup shredded parmesan cheese

ABOUT 3 Cheese Mushroom Baked Penne Pasta with Creamy Alfredo Mushrooms sauce RECIPE

I love Italian dishes especially pasta. Here is the recipe of 3 cheese penne pasta baked in oven. I have used homemade Alfredo sauce but you can use a readymade Alfredo sauce too. Hope you try and enjoy restaurant style pasta at home. I like bit of spice, so you can remove the ingredients marked as optional if you do not want spice.

Ingredients Serving: 2

3/4 cup penne pasta
2 cups thinly sliced mushrooms
4 mini red peppers finely chopped
3 green onions finely chopped (optional)
2 garlic pods finely chopped or grated
1/2 knob ginger finely chopped or grated
1 cup finely chopped tomatoes with seeds removed
1/4 cup green peas(optional)
1/4 cup sweet corns( optional)
salt as per taste
1/2 tsp red chilly powder(optional)
1/2 cup homemade cottage cheese ( you can use ricotta cheese)
1/3 cup shredded parmesan cheese
1/3 cup shredded mozzarella cheese
2 tbsp olive oil or butter
For the sauce :
2 tbsp refined olive oil or butter
1/3 cup finely chopped mushrooms
1/4 tsp red pepper to add spice ( optional)
2 tbsp all purpose flour
1 1/3 cup milk
1/4 tsp fresh finely chopped basil leaves
1/4 tsp parsley leaves finely chopped
1/4 tsp rosemary leaves finely chopped
1/2 tsp ground black pepper
1 garlic pod finely chopped or grated
1/3 cup shredded parmesan cheese

Instructions

Preheat oven to 350F/180C and grease a oven safe casserole dish.
Prepare sauce. Heat the olive oil in a pan. Add the chopped mushrooms and the dry red pepper and cook on medium low heat till the mushrooms are soft. Add flour and saute for few seconds on low heat, we do not want the flour to turn brown.
Now start adding the milk intermittently into the pan. Continuously stir and whisk on low or medium heat.
Once the milk comes to a boil, add the garlic, basil, parsley, rosemary and black pepper. Add the parmesan cheese intermittently and continue to stir and mix till the cheese melts and you get a sauce like consistency.
Take the sauce off the heat and keep it aside. If your sauce thickens, add a little milk to the sauce before using it in the pasta.
Cook pasta al dente in boiling salt water for 10-11 minutes. Drain and wash in cold water and keep it aside.
In a pan, saute the green onions, ginger , garlic, mushrooms, green peas, corns and bell pepper for 7-8 minutes till the veggies are soft and cooked. Add cayenne pepper and salt as per taste.
Add pasta in the casserole dish and pour alfredo sauce over it. Layer on the chopped tomatoes.
Layer on the cooked veggies. Add a layer of grated cottage cheese.
Layer on mozzarella cheese and finally layer on the parmesan cheese.
Cover the pan with an aluminum foil and bake it in oven for 30 minutes. Take out the pan from the oven and remove the foil. Put the pan again in the oven and cook for another 5 minutes or till the cheese melts.
Serve it hot and enjoy with a garlic bread.

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