Portobello Penne Pasta Casserole

Ingredients

• 1/2 lb penne pasta
• 3 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups portobello mushrooms, sliced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (14.5-ounce) can diced tomatoes
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large skillet over medium heat, heat the olive oil. Add the onion and garlic and sauté for a few minutes until softened. Add the mushrooms, oregano, basil, thyme, salt, and pepper, and sauté for 5 minutes.
4. Stir in diced tomatoes and cook for another 5 minutes or until the sauce is thickened. Remove from heat.
5. In a greased 9x13 inch baking dish, layer the cooked pasta and the mushroom-tomato mixture. Sprinkle the top with mozzarella and Parmesan cheese.
6. Bake in preheated oven for 15 minutes, or until cheese is melted and bubbly.

Interesting Facts

• Portobello mushrooms are a type of mushroom that is native to Italy.
• Penne pasta is one of the most popular types of pasta in Italy.
• Parmesan cheese is a type of hard, aged cheese that originated in Italy.