Baked Penne Pasta with Zucchini & Mushrooms
- Paula Anindia
- Aug 31, 2017
- 4 min read
I'm so busy with my work at the office and cooking in my kitchen without posting it on my blog because recently, I always feel exhausted (and a little bit lazy too LOL) so I'm sorry for my hiatus in this past 3 months. This recipe also a little too late to be posted because actually, I made this dish 2 weeks ago.
This recipe is inspired from TV Cooking Channel "David Rocco Dolce Vita", he is a talented chef and very open minded to every dish in every country he visited. I'm using simple ingredients in my fridge and from my pantry, only 3 basic ingredients and 2 kinds of cheese.
Also, my old oven was broken. That's why during this 3 months, I was trying to avoid making dishes with baking, only cooking with gas stove or grilled with gas stove. but, I have bought a new oven which is bigger and has a better performance than the old one. I'm so excited for using it for the first time to bake my penne pasta!! (and I'm broke too because it's more expensive LOL)
This recipe is so easy to make, yummy, decadent and totally a perfect comfort food!! Let's take a look.
This recipe is for 4 portions (adjust the amount of ingredients if the portion is bigger). The ingredients we need to prepare are 1 cup Tomato & Basil Pasta Sauce, a half part or 1 white onion, one good fresh zucchini, 200 gr of half cooked penne pasta, 100 gr Mozzarella Cheese, 100 gr fresh white mushrooms, 3 cloves garlic, 2 tbs olive oil, 2 tbs vegetable oil, chili flakes (optional), sugar, salt and freshly ground black pepper.
First step is preheat the oven over 350 F (placed the wire rack in the middle of the oven), then preparing the zucchini, diced zucchini with same measurement then heat 2 tbs vegetable oil in large skillet over medium heat.
Sauteed diced zucchini for 2 minutes (don't take too long time to sautee the zucchini because the texture will be too smooshy). Turn off the heat, drain with kitchen paper, set aside and let it cool.
Then, sliced fresh white mushrooms, chopped white onion and minced garlic. Then, heat 2 tbs olive oil in a large low pot over medium heat.
Sauteed chopped onion until translucent for 2 minutes. (This low pot is new stuff in my kitchen too >v< )
Then, add minced garlic and stirred until fragrance.
Add sliced white mushrooms and sauteed until reduced its size.
Then, add Tomato & Basil Pasta Sauce and stirred until well combined.
Pour one cup of water with the remaining of pasta sauce from its bottle.
Seasoned well with salt, freshly ground black pepper, add 2 tsp sugar and can add 1 tsp chili flakes for a little kick (taste to adjust). Then, stirred until well combined.
Turning down the heat, then cover the low pot, let it shimmered for 3 minutes with low heat.
Put off the cover and the sauce is done. Turn off the heat.
Add half cooked pasta into the sauce.
Add sauteed zucchini.
Add 50 gr shredded Mozzarella cheese.
Stirred well until cheese is melted, pasta and zucchini is totally covered with its sauce.
Poured the pasta mixed into casserole pan and add 50 gr shredded Mozzarella cheese and sprinkle with grated Parmesan cheese.
Baked the pasta in the oven for 30 minutes until golden brown on the top and the cheese is melted perfectly. Let it cool still in the oven for 5 minutes before take it off. (Look how big and shinny my new oven!!!!! SOOO PRETTY!!)
This pasta has a complete taste; the pasta is cooked perfectly, the sauce is salty, sweet, tangy; perfectly balanced. The zucchini is soft but not smooshy, it's so yum!!!
Get the Recipe: Baked Penne Pasta with Zucchini & Mushrooms
portion: 4
preparation time: 10 minutes
inactive time: 35 minutes
cooking time: 10 minutes
Ingredients:
200 gr half cooked penne pasta (half cooked based on direction time from the packaging)
1 zucchini, diced finely
1 cup Tomato & Basil Pasta Sauce
1 cup water
Half part or 1 part white onion, chopped finely
3 cloves minced garlic
100 gr white mushrooms, sliced
100 gr Mozzarella cheese, shredded
grated Parmesan cheese
2 tbs vegetable oil
2 tbs olive oil
2 tsp sugar
1 tsp chili flakes (optional)
Salt & freshly ground black pepper
parsley flakes to garnish
Directions:
1. Preheat the oven over 350 F (placed the wire rack in the middle of the oven), then heat vegetable oil in large skillet over medium heat.
2. Sauteed zucchini for 2 minutes. Turn off the heat, drain with kitchen paper, set aside and let it cool.
3. Heat olive oil in a large low pot over medium heat. Sauteed chopped onion until translucent for 2 minutes. Then add minced garlic and stirred until fragrance.
4. Add sliced white mushrooms and sauteed until reduced its size.
5. Add Tomato & Basil Pasta Sauce and stirred until well combined.
6. Pour one cup of water with the remaining of pasta sauce from its bottle.
7. Seasoned well with salt, freshly ground black pepper, add sugar and chili flakes (taste to adjust). Then, stirred until well combined.
8. Turning down the heat, then cover the lower pot, let it shimmered for 3 minutes with low heat.
9. Put off the cover and the sauce is done. Turn off the heat. Add half cooked pasta, zucchini and half of shredded Mozzarella cheese into the sauce. Mixed well.
10. Poured the pasta mixed into casserole pan and add remaining of shredded Mozzarella cheese and sprinkle with grated Parmesan cheese.
11. Baked the pasta in the oven for 30 minutes until golden brown on the top and the cheese is melted perfectly. Let it cool still in the oven for 5 minutes before take it off.
12. Garnish with more grated Parmesan cheese and parsley flakes. Served immediately.
Comentários