This was a perfect start for weeknight meal planning! I eat the same so the hubs doesn’t feel left out. Mushroom Marsala Pasta Bake Courtesy of Smitten Kitchen INGREDIENTS Servings: 4 1/2 pound (8 ounces or 225 grams) pasta of your choice 1 tablespoon (15 ml) olive oil 3/4 pounds (340 grams) fresh mushroom, sliced (I used pre-sliced cremini, my new favorite thing) 1 small-to-medium yellow onion, halved and sliced thin This is just the kind of recipe that Gourmet used to be so good at providing and why I loved subscribing…THEN. Or could you use other types of mushrooms without changing the overall taste of the dish? I just finished writing a story yesterday for the publication Remedy Quarterly in which I talk about how “Alex’s Chicken and Mushroom Marsala” forever changed the way I feel about mushrooms (aka how I love them now). I replaced some of the mushrooms with ground lamb. This is definitely on the regular rotation now. I added lamb sausage with the mushrooms and it was a very nice addition, I must say. No changes necessary. Thank you so much, Deb!! It’s easy, and it reheats well. I’m in LOVE with marsala chicken, Deb, :) Nothing like coming across a delectable recipe and discovering you have all the ingredients! Made this for my super picky husband and he loved it. I’m trying this out tomorrow for a date night (yay!). We love cheese, so I topped with additional shredded mozzarella after 15 minutes of baking and returned it to the oven. Hmm. Made this as written and it smelled heavenly, pretty straightforward recipe, only used a lot of dishes and well I was slightly disappointed with the finished product. Absolutely beautiful mushrooms! “… Rachel Ray… a little to meat-potatoes-cheesy…”. Has anyone asked, Deb, can this be frozen? Texture is too similar to the mushrooms. I love your site. If I make this again (which is doubtful) I would bind the Marsala to a cream based sauce, not a stock based one. Cook time: 30 minutes, tops I’m with you on the chicken and pasta aversion. It was disappointing. made this over the weekend and it was delicious. I am so impressed with all these mushroom loving kids!! Thanks!!! I just declined to buy “California Marsala” in favor of more expensive Italian because the latter (both varieties, sweet and dry) were dark and the former was light (like dry vs sweet vermouth!). This is SO GOOD, like ridiculously good, like where has this been all my life/how have I not made this sooner, GOOD!! No crunchy lid. Made it Sunday for his “welcome home honey meal”. Substituting GF orzo for the ziti. I make it regularly – sorry. I will make!I love that I can make this for my son who is strangely allergic to a lot of things most meats, thus I can leave it meat-free or add a meat he can have. Question! I am going to make this not just for company but for myself regularly too! Thanks for all the great ideas here. I don’t like the taste of wine (I know…), so I scanned the comments for substitutions as I also didn’t have dried porcini on hand. this was phenomenal. The Marsala at my grocery store is $14 and comes in Dry or Sweet. It doesn’t look like you’re browning it, just using it for thickening, so I’m guessing it would not impact the flavor much. Thanks again, Deb. But then…when this came out of the oven…OMG. Thank you! Now stay healthy! It always takes about an hour before it’s oven ready, instead of the promised 30 minutes (cooking the mushrooms down and the marsala off are both lengthy). Just made this and ate a double helping. Because it’s the Pantone Color of the Year…” Bahahaha! I’ve made this 3 or 4 times and it’s a hit. Plus, one of my favorites from the Smitten Kitchen Cookbook is a Wild Rice Gratin with Kale, Caramelized Onions and Baby Swiss. I have recently had to make casseroles and freeze them for a friend who is undergoing chemo therapy and does not have the energy to cook for her large family. It will depend more on the size of the pieces and if they’re bone-in in or boneless than anything else. Glad I’m not the only one. So next time I will know to make one day, wait three days and then enjoy. I made this a few days ago to RAVE REVIEWS!!!! Love this recipe. I used a really great red wine vinegar and I also had some roasted black garlic paste which gave a real depth of flavor- didn’t know the difference or miss the marsala! Oh Deb, this was just delicious! I love pasta and I love chicken and I love all food and am rarely picky. Thank goodness for baked pasta with mushrooms and cheese. I made this tonight and it was a universal hit with my family. As always, thank you for the great recipe! Erin — White or even red wine would be great here. I live in the UK so working with grams here- thanks! Deb, had to find this again, just so I could repost about how absolutely delicious it is. love. My boyfriend loved it, as well. I think i’m going to use up the last of some Italian chicken sausage I have in the fridge! Third of all: a request! I made this tonight in an effort to use an 8oz tray of crimini before they went bad, I added some rehydrated shitake/maitake/oyster to make up the difference and used smoked gouda b/c that’s what I had on hand, holy smokes this is a keeper. It is excellent! Bake for 25 to 30 minutes, until edges of pasta are golden brown and irresistible. This looks delicious! Beautiful in Phoenix Arizona USA today. I would use almond flour instead of regular flour. Big hit for me and my pasta loving husband and will be added into the rotation for the rest of winter. This mushroom marsala pasta bake is amazingly warming and filling. u have an unbelievable imagination. I also give them a light coating of flour before they hit the pan. Simmer mushroom sauce until liquid is reduced to about 1/2 cup. I’m going to try it again with chicken thighs. Completely ooey-gooey, fragrant and perfectly suited for cold evenings. We also thought it was even more delicious as leftovers for lunch the next day. I made this tonight and substituted mostly cooked butternut squash for the pasta, and then added some kale – just because I had it. Perfect end to an insanely cold weekday, thanks for the recipe! recipe from Smitten Kitchen Every Day. Is there a way to keep the unused wine – like freezing it? I cooked up some farro pasta – maybe a bit more earthy, and dare say, better?! My husband who is a meat lover and always gets mad when I make meatless dishes, didn’t even miss the meat in this one! It’s not very different from a standard butter-flour roux except we don’t bother removing the vegetables from the pan to make it. Also, thanks for including the tip about adding chicken (I was going to ask!) YUM. I think that given the strong flavors of mushrooms and marsala, it would stand up well to whole wheat pasta instead of regular. It’s fabulous. Thanks for all the hard work you put into this website and thank you Alex for this dish! When I added the butter I thought 3T was too much. Oooh, maybe I’ll make David’s ice cream with marsala in it…. Seven years ago: Crunchy Baked Pork Chops and Pickled Carrot Sticks I am a shroomist. Big hit all around. My son, who loves Chicken Marsala, always requests this with the chicken now! I’m now craving it at 10:00 a.m. i made this last night and it was so good. I would use less pasta next time – but will soon try with spaghetti squash instead of pasta. I know you, Deb, (well, from here only), but you are the master tweaker (uh, not to be confused with…) When I had a kid-house and a job, she was my dinner time gal! I made this last night and yes, husband licked the pan AND his plate. I’ve also been trying to embrace casseroles more lately for all of the reasons that you listed. Have to have my Alfredo. Any suggestions for chicken dishes that are relatively easy to make for a large number of people? Thanks!! I once tried this with whole wheat pasta and was underwhelmed, but with regular penne it was delicious. If I were attempting to make this somewhat gluten-free-ish (and providing I can find a decent ziti-like GF pasta), would you say arrowroot/cornstarch/tapioca flour could be used in place of the AP flour? meredith — I like to rewarm things gently. I made this the other day and it was FABULOUS! I maybe often feed someone who is hard to convince about nearly vegetarian meals, but eggplant usually does the convincing. Glad you are feeling better. log of goat cheese I had on hand. I didn’t have chicken stock, so I watered down some of what I drained from browning the chicken, plus some salt. We are so lucky to live in a time like this. Oh this was sooooo good. I’ve recently been fiddling around with one frying pan/quick suppers with more of an Asian accent, i.e., chicken, onions, bean sprouts, rice, ginger, snow peas, etc. Made this tonight but subbed parsley for a few leaves of finely chopped kale…. LOL. Mad3 it the other night. I just made this for dinner, and omg. My husband and I were looking at the girolle coming to the grocery stores and our local Italian fresh food market saying we have to make something but weren’t quite ready for the traditional dishes. Thanks for a new weeknight standard that allows for lunch leftovers. Jeff — Mine was dark, if I remember correctly. Long live the re-made casserole. My friend is having baby this week and I’d like to make her some frozen meals to reheat in the coming weeks….if I wanted to make this recipe, or the broccoli rabe and sage pasta, at what point should I freeze it? I can say that this was one of the absolute best (and simplest) meals I have ever made. Just the right amount of creaminess, without feeling like I needed to walk it off immediately. The Marsala was an excellent choice. You can imagine, then, how happy I am to see this lovely recipe for a homemade version! My hubby wanted mushrooms since he hadn’t had any in a while. We typically serve it with brown rice and a vegetable and/or salad. 1 onion, halved and sliced thin I doubled it and served it with a simple spinach salad on the side. I wonder if anyone else had this experience. I’ve printed this one off and hope to make it soon! Betty — Fresh pasta would be delicious here. (a) you do know that mushrooms are said to have anti-viral/immunity-boosting properties, so maybe that’s why you made this? What would suggest I do to substitute for the fats (quality) and flavor that will otherwise be missing? anyway, this looks absolutely delicious to me. Turned out delicious but would it have even made a difference if I put flour in by itself like you say or is mixing the flour a wives tale? :((. We didn’t have the parsley. We had no marsala and couldn’t find it at our sketchy local liquor store, so I substituted 1/4 cup of white wine (its what was open) and a tablespoon of brandy (which I had leftover from French Onion Soup). I’m leaning toward freeze then bake. This is a recipe that I will definitely be pulling out for those occasions when I need to impress someone. Hi! This looks amazing–we’re having my family over for Sunday night dinner tomorrow night and I look forward to making it for them! Thanks for your website, Deb. And holy mother of Pete, I’m so very glad I did! Homemade chicken stock made this a real winner. Your casserole looked so delicious! Yummy! I made this tonight and added 1/2 lb chicken Italian sausage for my carnivorous family. Thanks Deb. I am eating less and less meat, and this dish is so satisfying just as written! BLOG. Eight years ago: World Peace Cookies, And for the other side of the world: Thank you for another great recipe that I will likely make again and again. I followed the recipe exactly except I didn’t have flat-leaf parsley so I omitted that. I went with in between of the two and suggest leaning towards a short browning for 3-4 minutes per side as putting back in to simmer/fully cook. Suppose a person is allergic to mushrooms? My new favorite way to prepare chicken is to dredge it in a mix of flour and Emeril’s Creole Seasoning. Jeanne — It might just be a dark photo! I’m so glad you are giving me some new ones to try! kate — I’m sorry to hear it wasn’t for you. Yum! 1 onion, halved and sliced thin. Already sent the recipe to my sister and dad. Also, I used grocery store Marsala, which is perhaps not the best, but it was good enough. It does make me wonder about using vanilla extract and other such things. For the mushrooms, I used oyster and shiitake. Sorry, silly question, i am cooking this tomorrow, and when you say chicken breasts “halved”, is that through the thickness or a cross-section? Super stoked and cannot wait to shovel into my face! What’s going on? I’ve found that as long as you don’t overcook the pasta to start out with, pasta casseroles freeze and bake pretty nicely. Favourite blends of cheese, tricks for getting the stuffing to stay in… (Olive Garden’s is a 5 cheese and sundried tomato filling) Second of all: I am VERY excited about this new casserole, since your broccoli rabe/sausage casserole has been a winter staple for two years now & this seems an exciting variation. It either melts and is textureless or cools down and is rubbery). [New! I added garlic and one chili with the onion. It’s outstanding (and bubbly, and saucy!) Absolutely delicious! This is the best recipe from you, Deb! (if someone would make it *for* me, i would eat it now regardless of illness). :-). Thanks for sharing. I will be adding this to my “must make” menu! You are always my go to for meals. This was absolutely delicious. and they look at me to feed them? Easy to make. I used boneless skinless thighs as well and I added dried thyme. The original recipe, I think, was intended for bone-in skin-on chicken breasts, but I read it wrong and used cutlets; it just cooks faster with boneless/skinless. Loving this dish, can’t wait to try it, many thanks . But it should taste good! Phenomenal flavor and super easy to execute. I used cremini mushrooms as I like their meatier texture. This post will get me to try this. I find that using ghee gives food that buttery flavor without the lactose and we often use it. How to spell thyme if I could just get my sleep again! ” we love rosemary our... Mushrooms/Sauce in my family a sear on each side so I added extra asiago/parm/fontina mix broiled... 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