The Baked Boscaiola Pasta is a triumph of simplicity and taste. The tomato sauce is enriched with fragrant mushrooms, creating a rustic and enveloping base, while the cheese cubes add creaminess and an irresistible melting heart. The passage in the oven gives a golden crust that makes each portion even more delicious.
It is the perfect dish for those seeking genuine comfort food, with all the flavor of homemade cooking. Easy to prepare, versatile, and suitable for any occasion: from family dinners to Sunday lunches, this pasta will win everyone over. If you like mushrooms, try the oven-baked sandy potatoes and mushrooms, the mushroom cutlets, the polenta with taleggio cheese and mushrooms or even the barley soup with mushrooms.
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OTHER BAKED FIRST COURSES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Baked Boscaiola Pasta
- 17.6 oz champignon mushrooms
- 2 cloves garlic
- 3 tbsps extra virgin olive oil
- to taste salt and chili pepper
- 14.1 oz tomato puree
- 1.1 lbs small pasta
- 7.1 oz asiago cheese
- 1 tbsp parsley
- 0.7 oz parmesan cheese
Tools
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- Pan
- Lasagna Pan
Steps for Preparing Baked Boscaiola Pasta
First, clean the mushrooms by removing the earthy part of the stem and rubbing them with a damp cloth or a kitchen towel also dampened. Then slice them.
In a pan, put garlic and oil. When the garlic sizzles, add salt and cook for about ten minutes. Enrich with tomato sauce, another pinch of salt, chili pepper, and let it simmer on low heat for another 15 minutes or so.
Boil the pasta and drain it halfway through the time indicated on the package for ideal cooking. Season it with tomato and mushrooms and add the cheese cut into cubes.
Pour everything into a lasagna pan and finish with parmesan. Bake at 356°F until a crispy crust forms. Garnish with chopped parsley and serve.
Storage
You can store the pasta in the fridge for two or three days.
You can store the pasta in the fridge for two or three days.
