Mushrooms and Greens Pasta Bake
Portobello Mushrooms, Tuscan Kale and pasta tossed with creamy Boursin; layered with mozzarella cheese and baked to golden perfection.
- 18-20 oz. Portobello Mushroom, sliced into bitesize pieces
- 1/2 cup Water
- 1/2 medium Onion, sliced thin
- Drizzle of Olive Oil
- Kosher Salt
- 2-4 Cloves Garlic, minced
- 2 tsp. Dried Oregano
- 2 tsp. Dried Thyme
- 2 tsp. Black Pepper
- 1 tsp. Red Pepper Flakes
- 10 oz. package Tuscan Kale
- 10 oz. Dried Pasta
- 1.5 tbsp. Kosher Salt for the Pasta Water
- 10 oz. (2 packages) Boursin Cheese, divided
- 1 cup Grated Mozzarella Cheese
- Garnish with chopped Parsley and Grated Parmesan Cheese
Preheat the oven to 375 degrees F.
In a large skillet or braised over medium-high heat, cook the mushrooms with the 1/2 cup water until all the water is evaporated. Stir the mushrooms occasionally to prevent sticking.
When the water is evaporated, stir in a drizzle of olive oil and add the sliced onion to the skillet. Sprinkle with a big pinch of kosher salt. Stir to combine and let cook until the onion softens.
When the onion is softened, add the garlic and stir to combine. Let the garlic cook for about a minute. Then add 2 teaspoons each dried oregano and thyme. Add three to five cranks of black pepper and another pinch of kosher salt. Add 1 teaspoon or less red pepper flakes. Give the seasonings a good stir and turn the heat to low.
Add the kale to the skillet and stir it in to combine well. Add another drizzle of olive oil and let kale wilt over low heat, stirring occasionally, while we turn our attention to the pasta.
Salt the boiling pasta water. Cook the pasta to just shy of al dente. Reserve 1 cup of pasta water then drain the pasta.
Add the al dente pasta back to the pot over low heat and add one and a half packages of the Boursin cheese to the noodles. Be sure the Boursin is at room temp and break it up into pieces as you add it to the pasta. Pour in about 1/4 cup of the reserved hot pasta water to help melt and loosen the Boursin and stir it into the pasta to create a light creamy sauce. Add more pasta water as needed to keep it saucy and not dry.
Then add the mushrooms and greens to the pasta pot.
Once everything is coated in the Boursin sauce, transfer half of the pasta mix to a casserole dish. Use half of the remaining Boursin to top the layer of pasta mix. Then sprinkle the top with grated mozzarella. Pour the remaining pasta mix on top of the cheese layer.
Use the last of the Boursin to top the pasta and then the remaining mozzarella to completely cover the top of the pasta and Boursin. Cover and bake for 20 minutes.
At the 20-minute mark, uncover the casserole and finish baking uncovered for 10-15 more minutes, until the cheese is melted and begins to brown in spots. Let the Mushrooms and Greens Pasta Bake sit for 10 minutes before serving.
Serve in wide shallow bowls and garnish with chopped parsley and grated Parmesan, if you like.