You won’t miss the meat in
this hearty, cheesy, mushroomy baked pasta dish, with broccoli, basil, and
rosemary added for that green factor. I chose cream cheese and goat cheese for
the filling, but you can substitute any soft, creamy cheeses you like—it’s all
good.
Serves 4
Ingredients
- 3.5 oz cream cheese, room
temperature and pinched into small pieces
- 2.5 oz goat cheese, room
temperature and pinched into small pieces
- 1 large egg plus 1 egg yolk,
lightly beaten
- 1 tbsp chopped fresh
rosemary, divided
- 1 tbsp thinly sliced fresh basil,
divided, plus more for garnish
- 7 oz rotini (or other
semi-short pasta)
- 2 tbsp olive oil, divided,
plus more for oiling dish
- 8 oz button mushrooms,
thinly sliced
- 2 cups very small broccoli florets
(or medium, chopped)
- 2 garlic cloves, finely
chopped
- sea salt
- freshly ground black pepper
- 1-1/2 cups canned crushed
tomatoes
- 1 cup finely shredded asiago
cheese
 |
| Prepared Ingredients |
Preparation
- Preheat the oven to 350°F.
- Combine the cream cheese,
goat cheese, eggs, half the rosemary, and half the basil in a large bowl.
- Boil the pasta according to
package directions and drain. Add to the bowl with the cream cheese mixture.
- Heat a skillet over medium
heat and add 1 tablespoon oil, swirling to coat. Add the mushrooms, broccoli, garlic,
remaining rosemary, and other half of the divided basil (save some extra for
garnish).
- Season with salt and pepper
and cook until most of the liquid has evaporated and the vegetables are tender,
about 8 minutes. Remove from the heat and let cool 5 minutes, then add to
the pasta mixture, stirring well to combine all the ingredients.
 |
| Cheese Mixture |
 |
| Cheese and Pasta |
 |
| Beginning to Cook |
 |
| Cooked Vegetables |
 |
| Vegetables Added |
- Lightly oil an 11 X 7-inch
baking dish. Spoon the pasta mixture into the dish, spreading to an even
thickness. Spoon the crushed tomatoes on top and sprinkle with asiago cheese.
 |
| Ready for Topping |
 |
| Ready to Bake |
Bake uncovered until bubbly and beginning to
brown, 30-35 minutes. Remove from the oven and let rest 5 minutes. Garnish with
basil and serve.
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| Baked Broccoli and Mushroom Pasta |
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