Description
This is a classic pasta dish with baby bella mushrooms that the family always asks me to make! It’s a creamy, easy-to-put-together meal everyone loves!
Ingredients
- ½ (16 ounce) package penne pasta
- 4 tablespoons butter
- 1 (16 ounce) package sliced baby bella mushrooms
- ½ tablespoon minced fresh garlic
- ½ pound diced bacon
- 1 medium yellow onion, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried minced onion
- 1 teaspoon ground black pepper
- 1 tablespoon garlic powder
- ¼ teaspoon ground thyme
- ¼ teaspoon salt
- 1 (16 ounce) jar Alfredo sauce
- 2 ½ cups milk
- 1 (8 ounce) package shredded mozzarella cheese
- ½ cup shredded Parmesan cheese, divided
- ¼ teaspoon chopped fresh parsley
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne and cook
- stirring occasionally
- until tender yet firm to the bite
- about 11 minutes. Drain.
- While pasta cooks
- melt butter in a skillet over medium heat; add mushrooms and garlic. Cook and stir until mushrooms until soft
- about 5 minutes. Add bacon and onion and cook and stir until the onion is transparent
- about 5 minutes. Stir in oregano
- basil
- dried parsley
- dried onion
- pepper
- garlic powder
- thyme
- and salt
- which should soak up any grease or liquid in the pan. At this point
- everything should look like it’s covered in almost a paste.
- Stir in Alfredo sauce. Pour in 2 cups of milk; pour remaining 1/2 cup into the Alfredo sauce jar to clean out and pour into the skillet. Mix everything together over low heat; things will be very thin and runny
- and that is what you want. Add mozzarella and 1/2 of the Parmesan cheese. Mix well and let simmer until thickened.
- Fold drained pasta into the sauce. Plate up portions and sprinkle with remaining Parmesan cheese and fresh parsley.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 5