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Crispy Baked Pasta with Shiitakes, Cabbage

Posted by Peggy on July 18, 2011

Crispy Baked Pasta with Shiitakes, Cabbage
Recipe: Crispy Baked Pasta with Shiitakes, Cabbage

Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook pasta in salted boiling water 1 1/2 minutes. Drain and toss with 2 tablespoons of the oil. Reserve.
  3. In a large sauté pan over medium heat, heat 2 tablespoons oil and toast 1/2 cup panko, if using Parmesan or Asiago. Toast 1 cup of panko, if not using grated cheese. Toast panko (without cheese!), stirring, until lightly browned, about 3-5 minutes. Remove and set aside. If using Parmesan or Asiago, toss panko with grated cheese when panko cools down so the cheese doesn’t melt.
  4. In same pan, add remaining 2 tablespoons olive oil. Cook cabbage, with a pinch of salt and 1/2 teaspoon of red pepper flakes, over medium-high heat, stirring, until just wilted, about 3-4 minutes. Stir in mushrooms and cook an additional 30 seconds-1 minute, stirring. Season to taste with additional salt and red pepper flakes, if desired.
  5. To assemble, in a greased, medium-sized casserole (I used a 12x8x2-inch dish), layer half (approx. 3 cups) pasta. Arrange 1/2 mozzarella over pasta then spread sautéed cabbage and mushrooms over cheese. Top with remaining pasta, arrange remaining mozzeralla over pasta then evenly spread toasted panko or panko-cheese mixture over mozzarelle.
  6. Bake on center rack of oven 20 minutes. Check and if crust is sufficiently browned, cover with foil and cook the remaining 15-20 minutes or until mozzarella is melted in the center layer. Let sit at room temperature 10-15 mintues for flavors to combine, then serve.

*If using Parmesan or Asiago, you’ll only need 1/2 cup panko

Active Time: 30 minutes

Bake Time: approx. 35-40 minutes

Number of servings (yield): 6

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