I was in the mood for some pasta today. I do not make it that often since my daughter left home about 10 years ago (she loves pasta). I usually add a lot of vegetables in my pasta sauce. Today, I made a cheesy mushroom pasta casserole with no sauce for lunch. It is an easy dish to make, using just two dishes; a saucepan to cook pasta and a baking dish for the casserole.
Ingredients:
14 oz. button mushroom, sliced (about 5 cups)
1 cup sliced red onion
2 Tablespoons fresh thyme ( dried works too)
black pepper to taste
salt to taste
3-4 garlic pods
8 oz. cream cheese (1 package)
14 oz. pasta
1 cup baby spinach
Method:
1. Preheat oven to 375 F.
2. Place the sliced mushrooms on a 9x10 baking dish.
3.Sprinkle with sliced onion, thyme, salt and pepper.
4. Drizzle with olive oil and toss to coat evenly.
5. Dot the cream cheese around the mushrooms. Place the garlic. Drizzle the garlic with a bit of olive oil.
6. Cover the baking dish with aluminum foil. Bake for 35-45 minutes, until the garlic is soft and the mushrooms are tender.
7. While the mushroom and garlic are baking, cook the pasta according to the instructions on the package (al dente). Drain the water.
8. After baking, squeeze the roasted garlic in a small bowl and mash them. Add the garlic, baby spinach, and cooked pasta to the mushroom. Toss well to combine.
Check for salt and spice. Add if required. Serve hot.
Notes:
If you like garlic you can add a whole bulb of garlic to the baking dish. Place the whole garlic bulb, cut side up in the baking dish, drizzle with some olive oil before baking. Squeeze out the garlic into a small bowl and mash them before adding to the cooked pasta.
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