1Cook the pasta in a large pot of boiling salted water to al dente according to package directions. Drain and return to the pot.
2Preheat the oven to 375°F. Grease a 1 1/2-quart baking dish generously with butter.
3In a frying pan, melt the butter. Saute the mushrooms, thyme, and a pinch of salt, stirring, until the mushrooms are tender. Remove the thyme stems.
4Add the mushrooms, soup, and 1 cup cheese to the cooked pasta. Stir to combine and transfer to the prepared baking dish. Sprinkle evenly with the remaining cheese. Bake until bubbly and golden, about 30 minutes.
If you’re a mushroom-lover, this is the pasta dish for you. It’s chock-full of three kinds of fresh mushrooms that contribute their own flavors and textures—meaty, hearty portobello; super savory, tender shiitake; and earthy, chewy cremini.
Creamy and springy, Julia's Pasta Bake is a brunch favorite! Make-ahead: prepare the first two steps in advance and refrigerate until ready to bake. Prepare topping and bake until golden. See more spring recipes here.
How’s this for a hack? Here we slice refrigerated lasagna noodles to get silky pappardelle-style ribbons of pasta that look like they’re homemade. Pick up pre-cubed butternut squash to save yourself peeling and chopping time.
Cheese-filled tortellini and a chopped pecan topping add extra flavor to kid-friendly Pasta-Chicken-Broccoli Bake, while broccoli and red bell pepper contribute pops of color throughout this one-dish meal.
In order to feed my pasta-loving soul, maintain my calorie intake, and nourish my body with veggies, I turn to these alternatives. From spaghetti squash, to zoodles, to swoodles, and more, I honestly can't get enough.