Marsala Pasta Bake

You know those days when you plan a meal and it doesn’t quite turn out the way you had hoped? Well, today was one of those days.

Marsala Pasta Bake Love

So I improvised.  And I’m so glad I did. Dinner turned out way better than I originally planned.  In the midst of all the chaos I found a comforting calm. Good to know that I work well under pressure, like today.

Marsala Pasta Bake

Here’s what you’ll need:

16 oz rigatoni pasta

2 tablespoons of butter

2 sprigs fresh oregano or (1 teaspoon dried)

2 garlic gloves minced

3 large portabella mushrooms (chopped into think slices)

2 tablespoons flour

1 cup marsala wine

1/2 cup heavy cream

1 cup chicken or vegetable stock

2 cups herbed flavor croutons

1 cup of mozzarella


Make the pasta per package instructions. Drain and set aside. While pasta is cooking prepare the marsala sauce.

Preheat oven to 350°

Place a large saucepan on medium heat. Add butter to the pan and melt. Place oregano, minced garlic, and portabella mushrooms in pan and sauté until golden brown and tender.  Add the flour and mix into mushroom mixture. Add marsala wine to deglaze the pan. Pour in the heavy cream, stock and cook until  you reach a thick sauce constancy.  Turn off and set aside.

In a baking pan add the pasta, croutons, mozzarella pour marsala sauce over the pasta dish. Place in the oven and bake for 20 minutes.  Serve immediately.

Even the best laid out plans sometimes go awry, but today’s meal worked out just fine.  For me it was a comforting rendezvous with a bowl of this amazing pasta. It was a very good day after all.






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