Mushroom Penne Bake -- The Dish I Brought Home to Myself

Thanksgiving week. The daycare closed Wednesday and does not reopen until Monday and I have been sitting with the luxury of that unscheduled time like I do not quite know what to do with it.

I spent Wednesday in my own kitchen. Made my baked macaroni and cheese with a three-cheese blend: sharp cheddar, Gruyere, and cream cheese for silkiness. Also made my sweet potato pie. I do Gloria's filling exactly but I have started adding a half teaspoon of cardamom I introduced two years ago. Gloria noticed the first time and asked what I did different. I told her. She said hmm. That is not disapproval from Gloria. That is serious consideration.

Thanksgiving at Gloria's was quiet and full at the same time. Just us three and the food and the parade on TV with the sound down while her gospel records played instead. James carved the turkey with great ceremony. I brought my mac and cheese, my pie, and the green bean casserole. The crispy shallots held up perfectly and I was so relieved I said a small prayer over the pan before serving it.

We held hands before eating and Gloria said grace the way she always does, slow and specific, thanking God for the food and for the hands that made it and for each person at the table by name. She always says my name last. I do not know if that is intentional but it always gets me.

I ate too much and drove home and felt entirely full in every way a person can be full. Biscuit was waiting at the door with mild reproach that I ever leave at all. I fed him and watched the rain start outside and felt, for a Thursday evening, genuinely okay.

I gave my whole self to that kitchen on Wednesday — the mac and cheese, the pie, the casserole — and I don’t regret a single moment of it. But there’s a particular comfort that comes after a holiday like that, when the big cooking is done and you just want something warm and unhurried for yourself. This Mushroom Penne Bake is exactly that kind of recipe: earthy, bubbling, deeply satisfying, and forgiving in the way that the best things are. It’s what I make when I want to feel taken care of without a lot of ceremony.

Mushroom Penne Bake

Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min | Servings: 6

Ingredients

• 12 oz penne pasta
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 lb cremini or baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• Salt and black pepper to taste
• 2 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken or vegetable broth
• 1 cup whole milk
• 1/2 cup sour cream
• 1 1/2 cups shredded mozzarella, divided
• 1/2 cup freshly grated Parmesan, divided
• 2 tablespoons fresh parsley, chopped (for topping)

Instructions

1. Preheat and prep. Preheat your oven to 375°F. Grease a 9x13-inch baking dish and set aside. Bring a large pot of salted water to a boil.
2. Cook the pasta. Cook penne according to package directions until just shy of al dente, about 1—2 minutes less than recommended. Drain and set aside.
3. Saute the mushrooms. In a large oven-safe skillet or saucepan, heat olive oil and butter over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 3—4 minutes until golden. Stir and continue cooking another 3 minutes. Add garlic, thyme, oregano, red pepper flakes, salt, and pepper; cook 1 minute more.
4. Build the sauce. Sprinkle flour over the mushrooms and stir to coat. Slowly pour in the broth while stirring, then add the milk. Bring to a gentle simmer and cook, stirring frequently, until the sauce thickens slightly, about 4—5 minutes. Remove from heat and stir in the sour cream, 1 cup of mozzarella, and 1/4 cup of Parmesan until smooth.
5. Combine and bake. Add the drained pasta to the sauce and stir to coat evenly. Transfer to the prepared baking dish if needed. Scatter the remaining mozzarella and Parmesan over the top. Bake uncovered for 20—25 minutes, until the cheese is melted, bubbly, and lightly golden at the edges.
6. Rest and serve. Let the bake rest for 5 minutes before serving. Sprinkle with fresh parsley and serve warm.

Nutrition (per serving)

Calories: 420 | Protein: 19g | Fat: 16g | Carbs: 51g | Fiber: 3g | Sodium: 390mg