Tag Archives: mushrooms

Goat Cheese and Spinach Ravioli

17 Jul Spinach and Goat Cheese Ravioli prepped for closing

I was browsing the internet over the first weekend back in March when I stumbled across a recipe for homemade ravioli with goat cheese and spinach, two ingredients I happened to have in my fridge from my Oscar party the weekend before. There have been plenty of posts on this blog about pasta and how much I love it. What I haven’t told you is where that love came from. When I was a young kid my parents use to make pasta from scratch. Often. I have memories of crawling under drying pasta hanging from broomsticks across our kitchen back in Pennsylvania. Throughout my childhood pasta was probably on our table at least once a week. Why it took me this long to make it myself I’m not sure. I’ve always wanted to make pasta but I think a busy schedule just got in my way. And of all the pastas I could have made I chose one that is slightly more complicated since it is a filled pasta. But I still had fun and it was really yummy! I think everyone should make their own pasta at least once. Just make sure you have some extra time, especially if it’s your first time. And if you choose this recipe, give yourself at least two hours before you want to eat since you have to let the dough rise. I’m looking forward to making fettuccine since that just involves cutting up the dough and no filling and closing and cutting twin pieces to match. Ha! Enjoy!

Spinach and Goat Cheese Ravioli Ingredients L-R: Mushrooms, Flour, White Wine, Parmesan Cheese, Nutmeg, Half & Half, Egg, Garlic, Goat Cheese,  Spinach, Olive Oil, Salt & Pepper

Spinach and Goat Cheese Ravioli Ingredients L-R: Mushrooms, Flour, White Wine, Parmesan Cheese, Nutmeg, Half & Half, Egg, Garlic, Goat Cheese, Spinach, Olive Oil, Salt & Pepper

SPINACH AND GOAT CHEESE RAVIOLI (makes about 12-18 ravioli)

Ravioli Dough:

  • 1 1/4 Cup Flour
  • 1 Egg
  • 1/4 Cup Hot Water
  • 1/4 Tsp Salt

Ravioli Filling:

  • 1/3 Cup Cooked Spinach (or 1/2 bunch raw spinach – to be cooked)
  • 2 oz Goat Cheese
  • 1/3 Cup Parmesan, Grated
  • Pinch of Nutmeg
  • Salt and Pepper to taste

Mushroom and Parmesan Cream Sauce:

  • 2 Tbsp Olive Oil
  • 8 oz Mushrooms
  • 4 Garlic Cloves
  • Nutmeg (optional)
  • 2 Tbsp White Wine
  • 1 cup Half-and-Half
  • 1 to 1 1/2 cups Parmesan Cheese

Make your dough first. In a medium bowl mix your flour and salt. In a small bowl or a liquid measuring cup, mix your egg and hot water well. Combine the egg/water mixture with your flour and knead the dough until it’s nice and smooth and firm. It shouldn’t be too wet or too sticky, ie, it shouldn’t stick to your hands just to itself. I mixed it with a wooden spoon, and then finished mixing with my hands to make sure I had the right texture. Once done, roll into a ball and wrap in Saran wrap and let sit on the counter for one hour. The recipe has you using a mold to make the ravioli and suggests making a second batch if you want more than a dozen or so. I think I made about 20 with mine and without a mold. I didn’t waste any of my dough.

Making pasta dough

Making the pasta dough for the ravioli!

While your dough is sitting in the Saran wrap work on your filling. I used fresh spinach so I had to cook it first. Be sure to cook it down until it’s all wilted and there’s no liquid left. Once it’s all cooked chop it up and set aside.

Cooking down the spinach and chopping it up for the filling.

Cooking down the spinach and chopping it up for the filling.

In a small-sized microwave safe bowl heat up your goat cheese to soften it, about 2-3 minutes. Add in the chopped up spinach and Parmesan cheese and mix well. Sprinkle with salt, pepper and a pinch of nutmeg and mix again. Set the mixture aside. It should be fairly firm. If it is a little runny (from water in the spinach leftover), place in the fridge to firm up a bit.

spinach, goat cheese and parmesan cheese ravioli filling

Mixing up the spinach and cheeses for the filling

Once you’re ready to assemble your ravioli, divide your dough into 2 equal parts. Be sure to flour both your rolling pin and your rolling surface, then roll out each section of your dough very thinly.

If you are using a ravioli mold, be sure to lightly flour it and then lay out the dough and push softly into each indentation. Place a small amount of the filling mixture into each mold section, just be sure not to overfill them. Take your second piece of dough and lay it on top. Take your rolling pin and roll along the top of the mold, which will seal the ravioli and take the air out of them. Use your fingers to separate the ravioli from each other. Then flip over the mold to release the ravioli. Set aside and re-roll the dough to make more ravioli.

making ravioli

Making the actual ravioli. Yum!

If you aren’t using a mold (like me!) then you will need to cut them individually. I used a small (sharp) paring knife and after rolling the dough out very thinly, cut a rectangle about 4 inches wide and about 10 inches long, then sliced that in half and made about 2 inch squares. I plopped about a teaspoon of filling into the middle of half of the squares, then took the empty squares and sealed each ravioli. I re-rolled the dough until it was basically all used up.

Spinach and Goat Cheese Ravioli prepped for closing

Spinach and Goat Cheese Ravioli prepped for closing

Fill a large pot with water and put on high heat and bring to a boil. Cook however many ravioli you want that evening and then freeze the rest. Depending on the pot size you shouldn’t put too many in at once. I boiled about 5 or 6 at a time in my 3 qt pot. Be sure to drain the ravioli before serving. Because I cooked a couple batches of ravioli I used a skimmer to remove each ravioli and drain over the pot then placed on plates.

Mushroom Cream Sauce

Making the mushroom cream sauce.

While you’re boiling your ravioli you can make your pasta sauce at the same time. This is a basic cream sauce, and one I’ve basically made before. You want to slice up your mushrooms thinly and dice up your garlic. In a large saucepan heat the olive oil over medium high heat and saute your mushrooms, garlic and a pinch of nutmeg for about 5 to 7 minutes, until the mushrooms are a golden brown. Add your half and half and cook until it starts to boil. Turn the heat down to low and add in your Parmesan cheese and mix until it’s nice and thick. I like to add in a little white wine to my pasta sauces too. Season with salt and pepper and serve over ravioli and garnish with fresh parsley or chives. Enjoy with a nice glass of white wine!

Spinach and Goat Cheese Ravioli with Mushroom Cream Sauce

Spinach and Goat Cheese Ravioli with Mushroom Cream Sauce

Advertisements

Oscar Party: Quesadillas, Pinwheels and Bruschetta!

10 Jul Mushroom and Brie Quesadillas
Host Ellen DeGeneres took a selfie that broke Twitter

Host Ellen DeGeneres took a selfie that broke Twitter

The final items that were made for my 2014 Oscar Birthday party were some of my favorites! Mushroom Brie Quesadillas, Spinach Pesto Pinwheels and Smoked Salmon Bruschetta. Now, the smoked salmon was actually smoked by my dad before he came down to Los Angeles. And the marmalade was also homemade by my dad. (Do you see where I get my love of cooking from now?) So the only “real” recipes in this post are for the quesadillas and the pinwheels. Both were fun to make and perfect party food. The quesadillas were a real hit as they were quite unique. Hope you enjoy too!

Ellen was a gracious host and ordered pizza for her guests.

Ellen was a gracious host and ordered pizza for her guests.

Host Ellen DeGeneres ordered pizza for her friends, but I prefer making snacks for parties. What are your party favorites?

Mushroom and Brie Quesadillas Ingredients L-R: Honey, Brie, Mushrooms, Rosemary, Tortillas, Parsley

Mushroom and Brie Quesadillas Ingredients L-R: Honey, Brie, Mushrooms, Rosemary, Tortillas, Parsley

MUSHROOM AND BRIE QUESADILLAS (makes 16 “slices”)

  • About 8 oz Cremini Mushrooms
  • 1/2 Tsp Fresh Rosemary
  • 4 Large Tortillas
  • 8 oz Brie
  • Olive Oil
  • Warm Honey
  • Salt & Pepper

This was a recipe I found on a blogger’s website when googling appetizers. I saw brie. I saw mushrooms. I was satisfied and knew this was something I wanted on my party table. This was super easy and you can easily make more or less, depending on your crowd. These were a huge hit with my friends. When slicing your brie it’s okay to keep the rind on. It won’t affect the taste and it’s a pain and hassle to cut it off.

sliced brie cheese

Slicing up the brie.

Sliced Mushrooms

Slicing up the mushrooms

Sauteed Mushrooms

Sauteing the mushrooms

Mushroom and Brie Quesadillas

After warming the tortillas lay out the insides.

Mushroom and Brie Quesadillas

Mushroom and Brie Quesadillas just need honey drizzled on top!

After they’re finished cooking in the oven, slice drizzle with warm honey. The drizzled honey on top really made this dish extra special. Make sure you have extra napkins though, as they are a tad messy!

Spinach and Pesto Pinwheel Ingredients L-R: Parmesan Cheese, Fresh Spinach, Puff Pastry Sheets, Pesto Sauce

Spinach and Pesto Pinwheel Ingredients L-R: Parmesan Cheese, Fresh Spinach, Puff Pastry Sheets, Pesto Sauce

SPINACH PESTO PINWHEELS (makes about 2 dozen)

  • 2 Puff Pastry Sheets
  • About 1 Cup Pesto
  • About 1 Cup Mozzarella Cheese
  • About 2 Cups Fresh Spinach
  • Salt & Pepper

There was no specific recipe for this, but there was another pinwheel recipe and because we had already decided to make the mushroom quesadillas we thought about other pinwheel options and came up with this idea. Pinwheel appetizers can be customized to anything that you want it to be, just pick your favorite flavors and have at it!

Rolling out the puff pastry and layering with all the ingredients.

Rolling out the puff pastry and layering with all the ingredients.

Roll out your pastry sheets on a flat surface. Spread your pesto on each sheet, leaving about an inch from the edges. Lay out your fresh spinach leaves covering the pesto. Sprinkle with your mozzarella cheese and then season with salt and pepper.

Spinach and Pesto Pinwheels

Rolling the pastry sheets very carefully

Spinach and Pesto Pinwheels

The rolled pinwheel ready for the fridge

Very carefully roll the sheets on the long edge. Be sure to tuck in the edge and wrap tightly. Pat down the edge to seal the roll. Lay your rolls on a jelly roll pan and stick in the fridge for about 20 minutes to harden. Remove from the fridge and preheat your oven to 425 degrees. Using a sharp knife slice the roll into about 1/2″ to 1″ pieces. Lay out the pinwheels on their sides on baking sheets. Bake about 12 minutes and serve warm.

Spinach and Pesto Pinwheels

Spinach and Pesto Pinwheels ready for the oven!

MARMALADE AND SMOKED SALMON BRUSCHETTA (about 3 dozen)

  • 1 or 2 Baguettes
  • Smoked Salmon
  • 1/2 Cup Whipped Cream Cheese (approx)
  • 1/2 Cup Goat Cheese (approx)
  • About 1 Cup Marmalade
  • About 1/4 Cup Honey

Heat your broiler to low. Slice your baguette into about 1/2″ slices and lay out on a jelly roll sheet. Stick in your broiler for about 3 minutes, just enough to lightly toast them. If you don’t have a broiler  heat your oven to about 200 degrees and toast in the oven for about 8 to 10 minutes.

Smoked Salmon

My dad’s smoked salmon that was used for the bruschetta and laid out on the table.

In a small pot over low heat, heat your marmalade and honey and mix together. Don’t let it burn, just heat it enough to mix together and then remove from heat. Mix your cream cheese and goat cheese together. Spread some of your cheese mixture on each toasted piece of bread, top with some of your marmalade mix and then place a piece of smoked salmon on top of that. (We made some with salmon and some without for my vegetarian friends.) Serve and enjoy!

Marmalade Bruschetta

Marmalade bruschetta. You can’t eat just one!

Linguine With Beef Sauce

30 Apr

Pasta. It’s the food that most people have a love-hate relationship with. I’m on the side that pasta is our friend. But like everything else in the food world, eat in moderation and eat the right pasta. You can now buy whole wheat, gluten-free, and even spinach pasta. There are so many options when it comes to pasta that every diet can find their own version of pasta that doesn’t break any rules. I’ve had a lot of posts about pasta. The thing I love about it is the amount of variation you can have with your sauces. I stock my cupboards with linguine, spaghetti, shells, elbows and penne. Always. (I personally like Barilla’s pasta, especially their whole wheat line.) Along with canned tomatoes and the little cans of pasta sauce and tomato paste it’s always easy to whip up some fresh tasting sauce. I found this great picture diagram of the different varieties. What are your go to faves?pasta shapes

So one night I needed to make some dinner and I looked in my fridge and freezer to see what I had. There was some left over ground beef, a few mushrooms, a chunk of onion, chives and half a green  bell pepper. I had spinach too and I thought I would use it but I didn’t. Oh well, no harm done. I paired this with linguine. Hope you enjoy! What do you like in your pasta sauce?

Linguine with Beef Sauce Ingredients, Spinach, Bell Pepper, Canned Diced Tomatoes, Mushrooms, Garlic, Onion, Chives, Ground Beef, Linguine

Linguine with Beef Sauce Ingredients L-R: Spinach (not used), Bell Pepper, Canned Diced Tomatoes, Mushrooms, Garlic, Onion, Chives, Ground Beef, Linguine

LINGUINE WITH BEEF SAUCE (serves 2 or 3)

  • 4 to 6 oz of Linguine (2 oz per serving)
  • 4 to 6 oz of Ground Beef (2 oz per serving)
  • Olive Oil
  • 1/2 Bell Pepper
  • 3 Cremini Mushrooms
  • 1 Garlic Clove
  • 1/4 Cup Chopped Onion
  • 1 Can Diced Tomatoes
  • Chopped Chives for Garnish
  • Salt & Pepper to taste

In a large pot boil about 4 quarts of water. While you wait for your water to boil prep your veggies. Slice your bell pepper into thin slices, chop your onion, slice your mushrooms thinly and dice your garlic clove.

Sliced mushrooms, bell peppers and diced onions

Sliced mushrooms, bell peppers and diced onions

In a large saucepan (the one I used worked but I wish I had used a larger one) heat a couple of tablespoons of olive oil over medium high heat. Once it’s hot add in your garlic and sauté for about 30 seconds to a minute. Then add in your chopped onions and sauté for a minute or two. Then add in your bell peppers.

Sauteing your veggies and ground beef together.

Sauteing your veggies and ground beef together.

Push all the veggies to the outer rim of the pan and then add in your ground beef in the center to cook. Once browned reduce the heat to medium and add your mushrooms and combine all veggies and meat together. Cook for another few minutes until the mushrooms are browned.

When your water is boiling add in your linguine (or pasta of choice) and cook for about 6-8 minutes until al dente. Taste a piece for doneness. Be sure to stir the pasta every minute or so so that it doesn’t stick to itself.

Linguine into the pot of boiling water

Linguine into the pot of boiling water

Once your mushrooms are browned open your can of diced tomatoes and add to your sauce pan. Reduce heat to low and add in salt and pepper. (If you want, now is also the time to add any additional seasonings like basil or oregano-dried or fresh.) Stir to combine all ingredients. Let cook over low heat until your pasta is done cooking and you’ve drained it, about 3 to 5 minutes.

Add in your diced tomatoes and simmer for a few more minutes.

Add in your diced tomatoes and simmer for a few more minutes.

Serve the pasta sauce over the linguine and garnish with chopped fresh chives. Enjoy with a nice glass of red wine!

Linguine with Beef Sauce ready to eat!

Linguine with Beef Sauce ready to eat!

Breakfast Hash For Dinner

25 Mar

Breakfast for dinner. So popular that many IHOPs are open 24 hours a day and a number of other restaurants serve breakfast all day. There’s something about pancakes and eggs for dinner that make you feel like you’re having a real treat. I love having breakfast for dinner so much that for my winter formal my junior year of high school, my friends and I chose to go to IHOP for dinner before the dance! We definitely got a few odd looks walking into the Visalia IHOP in our formals and suits. So one day I was poking around Joy The Baker’s website and I found her recipe for Breakfast Hash. I knew I wanted to make it eventually and while she made hers for breakfast, I ended up making mine for dinner. It was absolutely delicious and made enough that I had leftovers for a couple of nights. This is a great dish to share with a family or roommate too!

Breakfast Hash Ingredients L-R: Spinach, Ground Sausage, Egg, Onion, Baby Potatoes, Bell Peppers, Garlic, Mushrooms, Chives, Olive Oil, Salt & Pepper

Breakfast Hash Ingredients L-R: Spinach, Ground Sausage, Egg, Onion, Baby Potatoes, Bell Peppers, Garlic, Mushrooms, Chives, Olive Oil, Salt & Pepper

SPINACH AND POTATO BREAKFAST HASH (serves about 3 or 4 depending on serving size)

  • 1 1/2 Pounds Fingerling Potatoes (russet or new potatoes will also be great)
  • 1 Medium Yellow Onion
  • 3 Garlic Cloves
  • 4 Tbsp Olive Oil
  • 6 Oz. Sausage (pork, chicken, turkey or vegetarian sausage all work)
  • 1 Tsp fennel seeds (I did not use)
  • Salt & Pepper To Taste
  • 2 Cups Baby Spinach Leaves
  • 1 Egg for each serving

Preheat your oven to 400 degrees. Begin by slicing up your potatoes into bite-size pieces and arranging them on a baking sheet. Sprinkle with olive oil, salt and pepper and bake for about 20 to 30 minutes, or until potatoes are cooked through. The smaller the chunks the less time they need for baking.

Colorful baby potatoes

Colorful baby potatoes

Roasting Baby Potatoes

Baby potatoes ready for roasting

Before you start cooking the rest of the hash you want to prep all your vegetables, ie. mise en place. The original recipe calls for 1 bell pepper, but since I already had half of a red one so I bought a green one and used half of that as well. Feel free to use whichever colors you want. Chop your bell peppers into small bite-size pieces. Do the same with your onion. Mince your garlic cloves as well.

Diced Vegetables

sliced cremini mushrooms

Mushrooms sliced and ready for the pan

Measure out your meat and in a small saute pan heat about a tablespoon of oil over medium high heat and break up your meat into small chunks and cook until browned. Remove to a small bowl and set aside.

Weighing out the sausage and then browning it in a small pan.

Weighing out the sausage and then browning it in a small pan.

In a large skillet heat 2 tablespoons of oil over medium heat and add in your onions and bell peppers about 5 to 7 minutes until mostly cooked. Season with salt and pepper and then add in your minced garlic and cook for another minute or so. Remove to another small bowl.

Sauteing the onions, bell peppers and garlic.

Sauteing the onions, bell peppers and garlic.

By now your potatoes should be done cooking. Remove from the oven and place in your large skillet you just cooked your onions and peppers in. Turn the heat back on to medium and add in your meat of choice and pan fry together for about 5 minutes until the meat has finished cooking and the potatoes have turned a nice golden brown. This is the point when you would add in your fennel seeds. Add back in your onions and peppers and stir to combine.

Roasted Baby Potatoes

Roasted Baby Potatoes fresh from the oven

Cooking the meat, potatoes and mushrooms first, then add in the onions and bell peppers.

Cooking the meat, potatoes and mushrooms first, then add in the onions and bell peppers.

In your small saute pan fry your egg(s) to your desired doneness. I like mine somewhere between over easy and over medium so that the yolk can be mixed with the rest of the hash. Side note, I never liked my eggs this way until I studied abroad in France and that’s how they made the eggs at school. I fell in love and with something like this hash to mix it with I think you will too!

fried egg

I fried my egg to over easy.

When you turn your egg over, turn the heat off of your hash and add your spinach leaves (only enough for the number of servings you’re eating that night/morning), stirring to mix the spinach and wilt the leaves from the residual heat. Spoon mixture onto plates or pasta bowls and add your egg on top. Season with salt and pepper. Enjoy with a glass of red wine, milk, or a glass of OJ.

Adding spinach

After turning off the heat add spinach leaves that will wilt just slightly.

To reheat as leftovers, add fresh spinach each night or morning you heat it up. Put enough of the hash in a small saute pan and heat over medium heat rather than nuke it in the microwave. Be sure to make a fresh egg as well. And enjoy once again!

Breakfast Hash with Fried Egg

Breakfast Hash with Fried Egg ready to eat!

Baked Shells and Cheese

18 Feb

Macaroni and cheese. We all love it. Whether it’s from Kraft’s blue box, an old recipe from your grandmother, or a modern version with five types of cheeses-two of which you’ve never heard of, we all swoon for the cheesy goodness. There’s something about melted cheese that makes our knees buckle and our mouths salivate. Don’t lie to me, I know you’re drooling just in anticipation of the recipe (and photos) to come. On New Year’s Day, while I was recovering from doing the 24 Hour Play at Eclectic Company Theatre, I did a lot of reading of blogs I follow. And one of my favorites is Joy The Baker. One of her posts from December was a recipe for baked shells with mushrooms and onions and as soon as I saw it I knew I had to make it. My roommate agreed. So that Saturday I did precisely that. No regrets. Looking forward to making it again in fact! Hope you enjoy!

Baked Shells and Cheese with Caramelized Onions and Mushrooms Ingredients L-R: Salt & Pepper, Medium Pasta Shells, Mushrooms, Onion, Cheddar Cheese, Butter, Mozzarella, Goat Cheese

Baked Shells and Cheese with Caramelized Onions and Mushrooms Ingredients L-R: Salt & Pepper, Medium Pasta Shells, Mushrooms, Onion, Cheddar Cheese, Butter, Mozzarella, Goat Cheese

BAKED SHELLS WITH MUSHROOMS AND ONIONS (serves about 4 to 6)

  • 2 Tbsp Olive Oil
  • 3 Tbsp Unsalted Butter (about)
  • 1 Medium Yellow Onion
  • 4 oz Button or Cremini Mushrooms
  • 1 Tsp Fresh Thyme (I had none so I didn’t use any)
  • 2 Tbsp Flour
  • 1 1/4 Cups Whole Milk (I used Low Fat and Half & Half)
  • 1 Egg
  • 2 oz Goat Cheese
  • 1/4 Cup Shredded Gruyère (I used Mozzarella)
  • 3/4 Cup Shredded Cheddar Cheese
  • 8 oz. Pasta Shells
  • 1/6 Cup Panko Crumbs (or slice of bread cut up)

Placing one of your oven racks into the upper third of your oven, preheat your oven to 325 degrees and then do some mise en place. Slice up your onion into semi circles by first cutting your onion in half then slice thinly. Then cut and quarter your mushrooms and set aside. Then get your cheeses prepped. Because I already had a bag of shredded mozzarella at home I decided to use that instead of Gruyère (plus it saves me a few dollars), and then I shredded fresh cheddar and weighed out my goat cheese.

Shredded cheddar cheese, shredded mozzarella, and goat cheese.

Shredded cheddar cheese, shredded mozzarella, and goat cheese.

In a large pot, boil salted water for your shells. Cook your pasta  for only about 5 minutes so they’re just under cooked. (You’ll be baking them in the oven later so you don’t want them fully cooked.) Drain and set aside.

Medium Pasta Shells

Medium pasta shells all measured out.

While you wait for your water to boil work on sauteing your onions and mushrooms. In a medium skillet heat 1 tablespoon of oil and 2 teaspoons of butter over medium heat. Once hot add in your sliced onions and saute until translucent. Once translucent, add a pinch of salt, pepper and thyme and reduce the heat to low, cooking for about another 5 minutes until they are brown thoroughly cooked. Pour your onions into a small bowl and set aside.

Caramelized Onions

Sauteing the onions. In the photo on the right they are about a minute away from being done.

In the same pan, but turning the heat back up to medium, heat another tablespoon of oil and 2 teaspoons of butter and then add in your mushrooms and saute until golden brown and soft, about 2 to 3 minutes. Turn the heat to low and add a pinch of salt, pepper and thyme and continue to cook for another 5 minutes or so. Add to your bowl of onions.

sauteing mushrooms

Sauteing the mushrooms in butter. Yum!

By this time your water should be ready or almost ready for your pasta. While your pasta is cooking work on your cheese sauce. In a medium to large saucepan or pot make a roux. Melt 2 tablespoons of butter over medium heat and add in your flour and stir constantly until combined. Slowly pour in your milk and whisk until smooth and thick, about 4 to 5 minutes. Stir in a pinch of salt and pepper.

Cheese Sauce for baked shells.

Making the cheese sauce. Drooling yet?

In a separate small bowl beat your egg and add in a few tablespoons of your cream sauce and mix together. Once your egg is warmed add into the pot of cream sauce and mix well. Reduce your heat to low and add in your cheeses, stirring well to thoroughly mix your cheeses with the cream sauce and allow them to melt. Once all your cheeses are melted add in your cooked pasta and stir until pasta is well coated. Turn off the heat.

Baked Shells and Cheese with Caramelized Onions and Mushrooms

Almost ready for the oven.

Pull out a baking dish of your choice. Joy used a pie pan, I used my square baking dish since I made half of her recipe, but for a full recipe she recommended a 9×13 dish. Whichever you prefer, grease it well and transfer half of your cheesy pasta into it. Then cover with your mushrooms and onions and top that with the rest of your pasta. In your skillet, over medium heat, melt 1 tablespoon of butter and add in your panko bread crumbs. *Side Note: I used a piece of toasted bread chopped into small pieces.* Stir your bread crumbs so they are well coated in the butter and they are lightly toasted. Transfer your toasted bread crumbs to the top of your pasta.

bread crumbs

My improvised bread crumbs ready to be toasted in the butter.

Baked Shells and Cheese with Caramelized Onions and Mushrooms

Fresh from the oven! Smells so good!

Place your baking dish into the oven and bake for 15 to 20 minutes. The pasta should be sizzling and the bread crumbs should be browned. Remove from the oven and serve warm. Enjoy!

Baked Shells and Cheese with Caramelized Onions and Mushrooms

Baked Shells and Cheese with Caramelized Onions and Mushrooms Ready to eat! Yum!

%d bloggers like this: