Cheesy Mushroom Marsala Pasta Casserole Recipe #SundaySupper
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This meatless main dish or side for beef and chicken is made completely from scratch and is oh so delicious!
Who is totally over cold and flu season?!?
Me! 🙋
And I'm sure many of you reading this post, as well.
We are currently stuck at home with a sick little girl who's temp is 101.7 at the last check. I've been oiling her, myself and the rest of the family up with my essential oils in hopes we kick this sickness out of the house ASAP!
Since we're stuck in the house, it's a great day to watch Netflix with her on the couch, drink some tea and catch up on some blogging!
Today's recipe is some cheesy, carb filled goodness and once again, I'm joining my blogging buddies for a meatless casserole round-up!
This Cheesy Mushroom Marsala Pasta Casserole is great as a main dish for those of you who are vegetarian, or like going meatless or a side dish to any meat you may be serving for dinner!
The sauce is completely homemade and the mushroom and marsala combo is amazingly delicious!
If you've been following me for awhile, you know how much I love pasta and mushrooms, and know this is going right to the top of my favorite recipe list!
Since I have some marsala cooking wine leftover from this recipe, I'll have to give marsala chicken a try next time and post on here sometime in the future!
Let's check out my blogging buddies meatless recipes!
Meatless Casseroles for Lent
Marvelous Meatless Meals
- Asparagus, Goat Cheese, and Fresh Herb Bread Pudding by Wholistic Woman
- Baked Eggplant Parmesan Casserole by Jersey Girl Cooks
- Baked Mushroom Fettuccine by Delaware Girl Eats
- Cheesy Mushroom Marsala Pasta Casserole by Hot Eats and Cool Reads
- Greens and Pea Manicotti by Food Lust People Love
- Leek and Swiss Chard Gratin by Caroline’s Cooking
- Mushroom Breakfast Casserole by Brunch-n-Bites
- Raisin Bread Cheddar Strata by Pies and Plots
- Ricotta Pasta Frittata by A Kitchen Hoor’s Adventures
- Roasted Vegetable Lasagna by A Day in the Life on the Farm
- Tex Mex Vegetarian Bake Freestyle Recipe by Positively Stacey
- Spaghetti Squash Parmesan Casserole by Cindy’s Recipes and Writings
- Spinach Ravioli Bake by Our Good Life
- Spinach Ricotta Pasta Bake by The Bitter Side of Sweet
- Tuna Noodle Casserole from Scratch by That Skinny Chick Can Bake
- Vegetarian Baked Pasta with Spinach and Gruyère by Cooking Chat
- Vegetarian Enchiladas Recipe with Chickpea Curry by Sunday Supper Movement
- Vegetarian Shepherd’s Pie by Simple and Savory
- Veggie & Quinoa Baked Stuffed Peppers by Hardly A Goddess
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
If you liked this recipe, give these casserole recipes a try: Cheesy Fiesta Chicken and Rice Casserole, Pizza Tater Tot Hotdish, Cheesy Ranch Chicken Hashbrown Casserole, Egg McMuffin Breakfast Casserole, Sweet Butternut Squash Casserole or Minnesota Wild Rice Hotdish!
Looking for more meatless recipes? Check out these: Onion and Cheddar Mashed Potato Cakes, Buttery Lemon Garlic Rice, Tortellini and Vegetable Soup, Spicy Garlic and Basil Sesame Noodles, Broccoli and Sweet Pepper Pasta or Cheesy Mexican Vegetable Chowder!
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I hope you and your family enjoy this recipe as much as we did!
If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinteresthere!
I love food, but I also love essential oils! Check out my Young Living pageherefor everything oils!
Cheesy Mushroom Marsala Pasta Casserole
by Sheena
Ingredients (6 servings)
- 1/2 pound pasta (I used medium shells)
- 1 tablespoon olive oil (I used mushroom sage)
- 8 ounces baby bella mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup marsala cooking wine
- 1/4 cup butter
- 1/4 cup flour
- 2 cups veggie or beef broth
- 1/2 cup shredded parmesan cheese, divided
- 3/4 cup shredded mozzarella cheese, divided
- 2 tablespoons fresh parsley, chopped and divided
Instructions
Preheat oven to 375 degrees.
Cook pasta according to al dente package directions. Drain, rinse and set aside.
In a large skillet, heat the oil over medium high heat. Add the mushrooms, onions, garlic, salt and pepper. Saute for 5-6 minutes.
Add marsala, then simmer for another 3 minutes, until liquid is almost evaporated.
Add the butter, stir until melted, then add the flour. Stir and cook for one minute.
Add the broth and simmer for 2-3 minutes or until thickened and remove from heat.
Grease a 2 quart baking dish, add the pasta, 1/4 cup parmesan, 1/2 cup mozzarella, one tablespoon parsley and stir. Pour sauce over the top and stir again.
Bake for 15 minutes, remove from oven and sprinkle with remaining 1/4 cup parmesan and 1/4 cup mozzarella.
Bake for another 15 minutes. Remove from oven, sprinkle with remaining one tablespoon parsley and serve!
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