This baked pasta casserole offers a satisfying vegetarian dinner option that requires minimal preparation. The dish features short pasta enveloped in a rich cream sauce with sautéed mushrooms and a generous blend of melted cheeses. Served alongside a fresh vegetable salad, it makes for a complete meal.
Steps
1. Cook the pasta: Cook 500 grams short pasta in salted water for two minutes less than the package instructions indicate, then drain.
2. Sauté onion: Heat 2 tablespoons olive oil in a large skillet and sauté 1 onion, chopped until softened.
3. Cook mushrooms: Add 1 fresh mushrooms, sliced and continue cooking over high heat until they turn golden and their liquid evaporates.
4. Add garlic: Stir in 2 garlic cloves, crushed and cook for about 30 seconds
5. Make sauce: Pour in 1 cooking cream and 1/2 cup milk, season with 1/2 teaspoons salt, 1 black pepper and 1 pinch nutmeg, and simmer for 4 minutes
6. Add cheese to sauce: Add 3 tablespoons white cheese or cottage cheese, half of 150 grams grated yellow cheese and half of 100 grams grated mozzarella to the sauce.
7. Stir until the cheeses melt.
8. Mix in the cooked pasta, ensuring the sauce coats it thoroughly.
9. Transfer to a greased baking dish, sprinkle the remaining cheeses on top, and bake in an oven preheated to 190°C (375°F) for approximately 20 minutes until the top is golden and bubbling.
