Mushroom Marsala pasta bake from Smitten Kitchen by Deb Perelman

  • mozzarella cheese
  • Parmesan cheese
  • parsley
  • any shape pasta
  • chicken stock
  • cremini mushrooms
  • yellow onions
  • dry Marsala wine
  • EYB Comments

    Can substitute vegetable or mushroom stock for chicken stock.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable or mushroom stock for chicken stock.

  • Agaillard on April 14, 2022

    I cooked it for myself (home and sickly) and it said this would yield "4 really generous or 6 slightly more moderate ones" - thus I halved the portions. thinking to freeze the other half. How wrong was I, this is not big at all, I mean, to me half of the recipe looked like what someone hungry would eat. I barely had enough left to freeze :) Aside from this portion issue, I found it good but not extraordinary either. Like Yildiz, I did find the sauce slightly overthickened. I used Emmental and Parmesan as this is what I had in hand.

  • luluf on August 17, 2021

    Loved by my husband and son who finished it all off quickly. I cooked it as per the recipe but I don’t think we have cremini mushrooms in Australia so I just used white button mushrooms and I think they could have been tastier. Next time I will use Swiss browns and maybe some soaked or ground porcinis. I like the suggestion of substituting taleggio for mozzarella.

  • paisleymonsoon on August 03, 2021

    I added chicken, broccoli, and garlic and topped with cheddar (mozzarella would have been better). I should have made the full amount of sauce (or more), but I only made 2/3 since I used 2/3 of a pound of pasta. More sauce is always better.

  • anya_sf on May 15, 2021

    I increased quantities by approximately 50%, using 12 oz pasta and 1 lb mushrooms. Also stirred 12 oz frozen chopped spinach into the sauce, making this a spinach-mushroom pasta bake, which was delicious. Without the spinach I'd increase the mushrooms. I used a wide Dutch oven for a one-pot meal; the top browned nicely, although the pasta stuck to the sides a bit.

  • kari500 on May 28, 2020

    Fantastic. I didn’t have quite the amount of mushrooms needed. Not a problem. Used more mozzarella (almost all of an 8 ounce ball), a little more pasta (plain penne), and had to use dry sherry since I only have sweet marsala. Took me a lot longer than 30 minutes, but i had to clean and slice the shrooms and onion, and the waiting for liquid to dry seemed to take a while. Only two tablespoons of flour. Will definitely make again.

  • Yildiz100 on October 27, 2017

    I guess I am the dissenting voice on this one. I thought sauce was a little slimy and over thickened. Three tablespoons of flour seemed like a lot for 1.5 cups of chicken broth, and I thought it muted the flavors of the cheese and mushrooms. If I made this again, I would reduce the flour by half and I think it would still thicken well. Also, might replace a bit of the chicken broth with heavy cream.

  • raybun on March 13, 2017

    This was delicious! We loved it, and the child picked every single bit of mushroom out. Can't win 'em all!

  • bching on February 04, 2017

    We really liked this. Used dried mushroom soaking liquid in lieu of broth (like one of the previous commentators). I'm wondering if taleggio would taste even better than mozzarella.

  • stef on February 01, 2017

    Mushrooms are dh's favourite Veggie. It didn't disappoint. Delicious

  • Smokeydoke on January 23, 2017

    Fabulous. Deb does it again. All her recipes work, I'm a believer! Not adding any chicken was brilliant and I highly recommend it. This dish is bubbling with umami from the mushrooms and sauce. I only baked for 10 mins and it tasted fine. I used small ziti noodles.

  • FJT on January 22, 2017

    YUM! So easy to make and very tasty. As rionafaith commented this is serious comfort food. I used some dried mushrooms and the water that they were soaked in and I think that really intensified the flavour.

  • rionafaith on December 17, 2016

    Serious comfort food. I used elbow macaroni, and ended up using a whole pound of white button mushrooms instead of 3/4... and honestly, I could have had even more. Unfortunately I slightly overcooked the pasta, and also made the mistake of using my 5.5qt Le Creuset dutch oven as the "one pot" (I'm not sure why I was thinking it would be comparable to Deb's braisier...), and the high sides really prevented the top from getting nicely browned. A deep skillet would be a much better choice... or just transferring to a gratin/casserole dish. Still delicious! UPDATE: Unfortunately this does not reheat very well. :(

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