Baked Mushroom Marsala (adapted from Smitten Kitchen)

This week brought a flurry of cooking. Cold weather (and horrible rainy/icy weather) and Dad’s birthday party inspired lots of new recipe testing.

Here’s the first of four recipes I made this weekend.

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This was a new recipe posted to the Smitten Kitchen blog (Marsala Mushroom Pasta Bake) and as soon as I saw it I wanted to make it. Chris and I make pappardelle with mushrooms and parsley often and this was a very similar dish but with a full marsala sauce (I usually just add marsala to the mushrooms as they cook but don’t make a rich sauce with it) and a little fresh mozzarella. I increased the mushrooms, marsala and mozzarella from the SK recipe, otherwise I left everything else the same. It was delicious! In case you’re curious, I added the recipe to myfitnesspal and it came to 550 calories per serving (4 servings in the dish). It was really filling and delicious. Chris devoured 2 servings (half the tray!) and I’m saving the remaining serving for tomorrow’s dinner. Yum.

This made 4 servings. For a crowd I would double it in a 9×13 pan. I used a 2 Qt pyrex casserole dish.

Baked Mushroom Marsala

1/2 pound (8 ounces) ziti
1 tablespoon olive oil
1 pound fresh cremini mushrooms, sliced
1 medium onion, halved and sliced thin (I used a red onion)
Salt and pepper to taste
1/2 cup marsala wine
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups broth (I used chicken because I had it open from another recipe)
1/2 cup finely grated pecorino romano cheese
8 ounces fresh mozzarella, cut into small cubes
3 tablespoons chopped fresh flat-leaf parsley

Cook the pasta: Bring a pot of well-salted water to a boil. Add pasta and cook until al dente, about 1 to 2 minutes before perfect doneness. Drain and set aside.

Heat oven: To 400 degrees.

Make the sauce: Heat a saute pan or dutch oven to high heat. Add oil and once it is hot, add mushrooms and cook until they’ve begun to brown and glisten, but have not yet released their liquid. Reduce heat to medium-high, add onions, salt and pepper and saute together until the liquid the mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until it has reduced considerably (just a little left in the pan). Add butter, stir until melted. Add flour, and stir until all has been dampened and absorbed. Add stock, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/mushroom mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all stock has been added. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat.

Assemble and bake dish: If you’re cooking in the dutch oven, add cooked pasta and stir until combined. (If you’re not, transfer this mixture to a 2-quart baking dish.) Stir in the pecorino romano, all of the mozzarella and two tablespoons of the parsley until evenly mixed. Sprinkle the top with remaining parsley. Bake for 25 minutes, until edges of pasta are golden brown and serve hot.

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