Mario Batali's Baked Pasta With Mushrooms And Mozzarella

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• salt & freshly ground black pepper, to taste
• 1 lb dry penne pasta
• 6 quarts water
• 1/4 cup extra-virgin olive oil
• 1 medium spanish onion, finely chopped
• 12 ounces portabella mushrooms or 12 ounces button mushrooms, finely chopped
• 1/2 cup dry red wine
• 1 cup non-meat spaghetti sauce (hunts or classico)
• 1 tablespoon unsalted butter
• 1 lb fresh buffalo mozzarella, cut into 1/2 inch cubes
• parmigiano-reggiano cheese, for topping

Recipe

• 1 preheat oven to 425 degrees f.
• 2 bring water to a boil in a large pot and add 2 tbsp salt. cook pasta 2 minutes fewer than the package directs. it should be too firm to eat.
• 3 drain and rinse under cold water until cool. drain and put in a large bowl.
• 4 meanwhile, warm olive oil in a large skillet over high heat until smoking. add onion and cook until light golden brown (5 minutes).
• 5 add mushrooms and cook until they have given off their water and it has evaporated (8 to 10 minutes).
• 6 add wine, spaghetti sauce, butter and salt and pepper to taste. reduce heat to medium and cook until thickened (5 minutes).
• 7 add mushroom mixture to bowl with the pasta. add mozzarella and mix together. transfer pasta to a baking dish and top with grated parmigano-reggiano.
• 8 bake until bubbling and crusty on top (20 minutes).