Baked Rotini With Mushrooms and Creamy Mozzarella Sauce
 
 
Author:
Serves: 4
Ingredients
  • 8 oz dry rotini
  • 1 tbsp olive oil, plus more for oiling dish
  • 2 garlic cloves, finely chopped
  • 1 large shallot, thinly sliced
  • 12 oz crimini mushrooms, thinly sliced
  • sea salt
  • freshly ground black pepper
  • 2 tbsp unsalted butter
  • 2 cups half-and-half
  • 2 large fresh mozzarella balls (about 8 oz), sliced into small chunks
  • ½ cup shredded provolone
  • 1 tsp dried oregano
  • chopped flat-leaf parsley, for garnish
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cook the rotini in boiling, salted water until al dente, 7-8 minutes. Drain.
  3. Heat a large, deep skillet over medium heat and add 1 tablespoon of olive oil. Add the garlic and shallot and sauté 2 minutes.
  4. Add the mushrooms and season with salt and pepper. Cook until the mushrooms are soft and most of the juices have been absorbed, 7-8 minutes.
  5. Add the drained pasta to the skillet and toss with the mushroom mixture.
  6. Meanwhile, melt the butter in a saucepan over medium-low heat. Add the half-and-half and bring to a light simmer.
  7. Reduce the heat to low and add the mozzarella chunks a few at a time. Cook, stirring frequently, until melted, 3-4 minutes. Remove from the heat and season with salt and pepper.
  8. Lightly oil an 11 X 7-inch baking dish.
  9. Add the mozzarella sauce to the skillet with the pasta-mushroom mixture and stir well to combine. Turn the mixture into the prepared dish and scatter provolone on top. Sprinkle with dried oregano.
  10. Bake uncovered 35-40 minutes, until the top begins to brown and most of the sauce has been absorbed. Remove from the oven and let rest 5 minutes.
  11. To serve, divide among 4 plates or pasta bowls and garnish with chopped parsley.
Recipe by Finesse Corner at https://finessecorner.com/baked-rotini-with-mushrooms-and-creamy-mozzarella-sauce/