No votes yet

Mushroom Pasta Bake

Using a variety of fresh and dried mushrooms combined with tasty artichoke hearts gives an exotic flavour to this tempting dish.

Ingredients

20 grams (3⁄4 oz) dried porcini mushrooms
1 cup boiling water
2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, crushed
1⁄3 cup red wine1 teaspoon dried sage
500 grams (1 lb) mixed fresh mushrooms, trimmed and sliced
2 x 398 ml cans chopped tomatoes
1⁄2 teaspoon sugar
400 grams (14 oz) large shells
398 ml can artichoke hearts, drained and quartered

 

Directions

 

 

1. Put the dried mushrooms in a heatproof bowl, pour over the boiling water to cover and set aside to soak for 15 minutes.

2. Meanwhile, heat the oil in a large flameproof casserole. Add the onions and garlic and cook, stirring, for 5–7 minutes, until the onions are soft and just starting to brown.

3. Drain the soaked mushrooms in a sieve set over a pitcher to catch the soaking liquid. Line the sieve with paper towel and strain the liquid to remove any grit. Add the liquid to the onions, along with the red wine and sage. Bring to a boil, then reduce the heat. Add the fresh and soaked mushrooms and stir for 3–4 minutes until the mushrooms start to give off their juice.

4. Stir in the tomatoes with their juice, the sugar and seasoning to taste. Cover and simmer for 12–15 minutes until the sauce thickens and the tomatoes start breaking down. Meanwhile, preheat the oven to 375°F (190°C).

5. While the sauce is simmering, add the pasta to a large pot of boiling water and cook for just 5 minutes until the pasta is just beginning to become tender (do not cook until tender).

6. Drain the pasta well, then stir it into the sauce along with the artichokes. Taste and adjust the seasoning, if necessary. Place the casserole dish in the oven, uncovered, and bake for 20 minutes until the pasta is tender. Serve the bake straight from the dish.

Variations: Boost the fibre content by using whole wheat pasta shells. If you like, sprinkle the baked pasta with grated Parmesan cheese.

 

Serves 4

Preparation time: 15 minutes

Cooking time: 50 minutes

 

Nutritional information

Per serving: 519 calories, 12.5 g fat (2 g saturated), 16 g protein, 76 g carbohydrate, 13 g fibre

 
Other recipes you might like
Jamaican Jerk Paste
Jamaican Jerk Paste

The first step to a stellar Jamaican jerk chicken—it's all in the paste. »

Monkfish and Mussel Kebabs
Monkfish and Mussel Kebabs

To create these succulent mini kebabs, marinated cubes of monkfish fillet and fresh mussels are threaded onto skewers with a selection of colourful vegetables, then lightly grilled.They make an extra-special hot appetizer for a buffet or party. »

Seafood Paella
Seafood Paella

No trip to Spain would be complete without sampling its famous rice dish, paella. »

Cold Sesame Noodles and Vegetables
Cold Sesame Noodles and Vegetables

A long-time favourite at Chinese restaurants, cold sesame noodles and vegetables make a great side dish (double the portions for a main dish). »

Saag Paneer with Tomatoes
Saag Paneer with Tomatoes

The literal translation of saag paneer is spinach with cheese. »

 
Browse all recipes
 

Ad Tag bigbox

Don't miss a day of Best Health

Contests

Best Health Challenge 2014

Enter for a chance to win a monthly prize pack from our Challenge sponsors.

Share your Tips and you could WIN!

Enter to win one of three (3) Best Health Book Prize Packs!

Sign-up and you could WIN!

Enter to win one of three (3) SISU Ester-C® Prize Packs!

WIN THE BEST!

Enter for your chance to be 1 of 4 lucky readers to WIN over $248 in amazing prizes.

nbsp;


  • readersdigest
  • selection
  • besthealthmag
  • plaisirssante
  • ourcanada
  • moreourcanada
  • tasteofhome