Mushroom Marsala Pasta Bake

Ingredients:

• 1 lb penne
• 1.5 lb mushrooms
• 1 large onion
• salt and pepper
• 1/2 C marsala
• 6 tbsp butter
• 6 tbsp flour
• 3 C stock
• 1 C parmesan
• 1 lb mozzarella
• 6 tbsp parsley

Preparation: Dice the onion; grate the parmesan and mozzarella; chop the parsley. Preheat the oven to 400.

Saute the mushrooms over high heat until they change color but haven't yet released their juices, then add the onion along with some salt and pepper, lower the heat to medium high, and cook until the liquid released by the mushrooms has evaporated. Add the marsala and cook until mostly evaporated, then add the butter and wait for it to melt. Stir in the flour; once it has all been integrated, add stock a bit at a time while stirring until you've added it all and have a thick sauce.

After or while this is happening, cook the pasta to al dente.

Mix the mushroom sauce, pasta, mozarella, half the parmesan, and 1/4 C of the parsley, then pour into a large baking pan and sprinkle with the remaining parmesan. Bake until the pasta edges sticking out are golden brown, 25 to 30 minutes, then sprinkle with the remaning parsley.

From Smitten Kitchen. We increased the mozzarella because a pound is more convenient for the way we use it, it works fine, and we like cheese.