Past Recipes
Baked Penne

Baked Penne with Roasted Mushrooms and Ricotta

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When we hear the words “baked pasta,” coziness, movie marathons, and lots of cheese immediately come to mind. Instead of the classic ziti, we swapped in penne noodles, which manage to soak up even more deliciousness in their outside ridges. Tossed with crispy roasted mushrooms, creamy ricotta, and a quick homemade tomato sauce, the pasta is smothered in mozzarella and baked until gooey. If that’s not 5 star comfort food, we’re not sure what is.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • red onion
    • 1
    • red onion
  • cremini mushrooms
    • 4 ounces
    • cremini mushrooms
  • oyster mushrooms
    • 2 ounces
    • oyster mushrooms
  • shiitake mushrooms
    • 2 ounces
    • shiitake mushrooms
  • garlic
    • 1 clove
    • garlic
  • parsley
    • 1/8 ounce
    • parsley
  • tomato paste
    • 1 tablespoon
    • tomato paste
  • red wine
    • 1/4 cup
    • red wine
  • 14-ounce can chopped tomatoes
    • 1
    • 14-ounce can chopped tomatoes
  • penne pasta
    • 8 ounces
    • penne pasta
  • grated Parmesan cheese
    • 1/3 cup
    • grated Parmesan cheese
  • ricotta cheese
    • 5 ounces
    • ricotta cheese
  • shredded mozzarella cheese
    • 3 ounces
    • shredded mozzarella cheese
  • aluminum tin
    • 1
    • aluminum tin

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot with lid
  • baking sheet
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450℉. Cover a large pot of water and bring to a boil over high heat (covering the pot helps it boil faster without the water evaporating!). Peel onion, halve, and thinly slice. Wipe mushrooms clean with a damp paper towel and roughly chop, discarding stems. Mince garlic. Rinse parsley and roughly chop leaves, discarding stems.

  2. Roast Mushrooms

    Roast Mushrooms

    On a baking sheet, toss mushrooms with 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired. Roast until browned and crispy, about 15 minutes.


  3. Make Sauce

    Make Sauce

    Heat 1 tablespoon olive oil in a medium high-sided pan over medium heat. When oil is shimmering, add onion and cook until very soft, about 8 minutes. Add tomato paste and garlic and cook until fragrant, 1-2 minutes more. Add wine and cook until reduced by half, 1-2 minutes. Add chopped tomatoes and their juices and bring to a boil, then reduce heat to medium and cook until softened, 5 minutes more. Season with ¼ teaspoon salt and pepper as desired.

  4. Cook Penne

    Cook Penne

    While sauce cooks, generously season boiling water with salt. Stir in penne and cook, uncovered, until almost al dente, about 8 minutes. Reserve ½ cup pasta cooking water, then drain.

  5. Assemble Pasta

    Assemble Pasta

    Stir Parmesan, mushrooms, and half of parsley into tomato sauce over medium heat. Add penne and reserved pasta cooking water, 1 tablespoon at a time, until sauce is thick and clings to noodles. Pour penne and sauce into aluminum tin. Wipe baking sheet from mushrooms clean and place tin on baking sheet. Dollop ricotta over pasta, then sprinkle over mozzarella

  6. Bake Pasta

    Bake Pasta

    Bake until cheese is golden brown on top, 5-7 minutes. Remove baked penne from oven, divide between serving plates, and garnish with remaining parsley. Dig into your gorgeous homemade meal!

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