Baked Rotini With Mushrooms and Creamy Mozzarella Sauce
Author: Pamela Steed Hill
Serves: 4
- 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
- Preheat the oven to 350 degrees.
- Cook the rotini in boiling, salted water until al dente, 7-8 minutes. Drain.
- Heat a large, deep skillet over medium heat and add 1 tablespoon of olive oil. Add the garlic and shallot 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, 7-8 minutes.
- Add the drained pasta to the skillet and toss with the mushroom mixture.
- Meanwhile, melt the butter in a saucepan over medium-low heat. Add the half-and-half and bring to a light simmer.
- 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.
- Lightly oil an 11 X 7-inch baking dish.
- 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.
- 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.
- 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/
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