I'm Krista and I Love Carbs

If you are an avid reader of EMM you know my one food addiction is pasta. Lots. And. Lots. Of. Pasta. Seriously, I could eat it every meal, every day...forever. If I was stranded on a deserted island and could only have one food in my picnic pasta, eh, basket, it would be pasta. See, I can't even get through a sentence without my mind wandering. (Oh and my keyboard is a little damp from the drool too!) But there are only so many pasta recipes out there, and while I haven't made them all, sometimes it starts to feel that way.

So, when my craving once again set in, I thought what if I take a dish I already make, use the same ingredients, but switch up the way it's prepared?? Like, taking my Mushroom Fettuccine Alfredo and transforming it into casserole form? Genius, I know!

Now, if you started 2015 with the resolution to eat lighter, this is not the recipe for you. I'm not even trying to hide the fact this is rich with a capital R. But just as I said in my original post, we all have to indulge once in awhile. And our family's philosophy when it comes to food, is all things in moderation. We don't deny ourselves any one food or dish. I think if you deprive your body of one food group, you end up compensating with others, and the balance of things is thrown off. It's a personal philosophy, and I respect others have their own. But for us, this is best.

This is layer after layer of YUMMY. If you aren't a mushroom fan, simply substitute with another veggie you do love. Broccoli would be good. Oh, I might have to try that myself! Oh, and spinach too. See, I just can't concentrate this is so good.

Pasta. It's a love. It's an addiction...so if there is a Carb Lovers Support Group...that's where you'll find me!

Mushroom Alfredo Pasta Bake

1 1/2 lbs. penne pasta, cooked until just al dente

1 lb. button mushrooms, sliced

1 stick plus 2 TBS butter, room temperature

2 c. heavy cream

1/2 c. grated Parmesan cheese, plus more for layers

8 oz. mozzarella cheese, divided

3 cloves garlic, minced and divided

Salt and Pepper to taste

Dried Parsley 

Preheat oven to 350. While pasta is cooking, melt 2 TBS butter in large skillet. Add mushrooms and 1 clove minced garlic. Saute until browned. Season with salt and pepper. Remove and drain off extra liquid. Set aside. Wipe out skillet. Melt 1 stick butter over medium low heat. Add cream and remaining garlic. Bring to a simmer, stirring constantly. Add 1/2 c.  Parmesan cheese and continue simmering for 8-10 minutes, stirring often, until thickened. Add 3/4 c. mozzarella cheese and stir until combined and smooth. Season with salt and pepper.  Keep warm. When pasta is done, grease a 

9 x 13 baking dish. Ladle enough Alfredo in bottom of dish, just to cover. Then do the following layers: pasta, mushrooms, Parmesan, mozzarella, Alfredo. Repeat layers three times. Sprinkle with dried parsley. Cook for 15-20 minutes until heated through and browned on top. Remove from oven and cover with foil. Let stand for 10 minutes before serving. 

Shared on The Country Cook Feb. 6, 2015