Mushrooms and wine and cheese …oh my!
Mushroom Baked Ziti
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This is one DELICIOUS dinner,
the flavor of the sauce is spectacular.
It’s already been requested that I make it again!
What could be more delicious that pasta, cheese and wine all rolled together with mushrooms?
It’s a meatless meal.
AND…. this meal is ready in about 30 minutes.
Saute mushrooms
then pour the wine, milk, seasoning over the mushrooms.
Oh, the smell is really something amazing…
I am a huge fan of crushed red pepper, it gives dishes like this a great flavor without making them overly spicy.
I’m also happy my kids like it just as much as I do!
stir the mushroom mixture over the pasta,
ziti noodles are thicker that other tubed pasta and they hold up really well when cooking and then baking them.
They are one of my favorites!
then layer the mixture in a casserole dish with cheese and bake it until the cheese is all melted!
When this dish comes out of the oven and the aroma has run through the whole house, everyone will be ready to eat.
And they’ll want seconds!
It’s easy to want another serving when it’s all hot and the cheese is stringy and the sauce, it bakes into the pasta so deliciously and the romano cheese gets all crispy and golden on top.
Each part of this dish is just wonderful.
- 1 lb ziti noodles
- 24 oz mushrooms (sliced thick ) I used mini portabellas
- 1 cup red wine
- 1 cup milk
- 2 teaspoons chicken bouillon
- 1 T cornstarch
- 1/4 teaspoon garlic powder
- pinch crushed red pepper
- 2 cups grated mozzarella cheese
- 1/4 cup grated romano cheese (or Parmesan)
- salt and pepper
- Preheat oven to 350°
- Cook ziti noodles according to package (do not overcook, remember you will be baking them. Undercooking a minute is better)
- Place mushrooms in a hot skillet, saute for 2 minutes.
- Mix wine with milk along with chicken bouillon, cornstarch, garlic.
- Pour sauce over mushrooms and heat for a minute.
- Pour sauce and mushrooms over pasta,
- add crushed red pepper
- Layer the pasta mixture with mozzarella cheese in a casserole dish (13x9 or 10x11 or 2 quart or 2.5) in two layers.
- Then add the romano cheese on top, salt and pepper gently over the top/
- Bake at 350° for 20 minutes or until cheese is completely melted.
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Karen @ Seasonal Cravings says
This looks creamy and delicious – perfect for a fall dinner on a cool night.
Mary says
Diane, this looks really tasty. May I ask what wine I should use? I don’t drink wine and only use it for cooking on occasion, so I would be happy to have your advice.
Diane says
I used a Moscato (red wine), because I had a bottle open already. If I were to purchase wine to cook with, I would buy a fairly inexpensive bottle of wine, any red wine should work well. Alternatively if you want to make the dish and prefer not to use wine, 1 cup of beef broth, chicken broth or vegetable broth could be substituted, but I really like the wine flavor in this dish, so I think it’s worth using wine.
Mary says
Thank you, Diane, so much for taking the time to reply and for your advice. I would like to try the recipe today, so I’ll be looking at the wines the today when I’m shopping.
Tricia @ Saving room for dessert says
Talk about comfort food – this fits the bill! Looks lovely – pinning and sharing!
Cathleen @ A Taste Of Madness says
Wow, what a delicious looking dinner! I am getting so hungry right now
Chris Scheuer says
This looks wonderful. I can imagine how popular this would be with everyone in the family. I do have two who don’t care for mushrooms but that leaves more for the rest of us!
Lisa says
Did not like! Will not be making again.