Vegetarian Baked Pasta

Recipe View Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish with olive oil.

Recipe View Bring a large pot of salted water to a rolling boil. Add penne pasta and cook according to package directions, about 8-10 minutes, until al dente. Drain the pasta and immediately plunge it into a bowl of ice water to stop the cooking process. This will ensure the pasta retains a firm texture. Drain again thoroughly. (15 minutes)

Recipe View While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped portobello mushrooms and cook for 5-7 minutes, until they soften and release their earthy aroma. Stir in the dried basil, dried oregano, and minced garlic. Cook for 1 minute more, until fragrant. (10 minutes)

Recipe View Pour in the jar of spaghetti sauce and stir to combine. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld together. (5 minutes)

Recipe View To assemble the casserole, spread a thin layer of sauce in the bottom of the prepared baking dish. In a large bowl, combine the drained pasta with the remaining sauce, ensuring it's evenly coated. Spoon one-third of the sauced pasta into the baking dish, spreading it into an even layer. Sprinkle with 1 cup of mozzarella cheese and half of the crumbled Gorgonzola.

Recipe View Repeat with another layer of pasta, mozzarella, and Gorgonzola. Top with the final third of the pasta and the remaining 2 cups of mozzarella cheese.

Recipe View Bake in the preheated oven for 30-45 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let stand for 10 minutes before serving. (45 minutes)