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Baked Caramelized Onion & Mushroom Mozzarella Marinara Pasta

A cozy, crowd-pleasing baked pasta with deeply caramelized onions, savory mushrooms, Rao's marinara, and three kinds of melty cheese. Perfect for weeknights or feeding a crowd.
Course Main Course, pasta
Servings 6 Servings

Equipment

Ingredients

  • 1 Pound Rao’s Penne Rigate Pasta
  • 2 Tablespoons Olive Oil divided
  • 2 Tablespoons Butter divided
  • 2 Large Yellow Onions thinly sliced
  • 10 Ounces Cremini Mushrooms sliced
  • 2 Cloves Garlic minced
  • Salt & Pepper
  • 1 Jar Rao’s Marinara Sauce
  • 1 Cup Shredded Mozzarella Cheese
  • 1 Mozzarella Ball sliced
  • ½ Cup Grated Parmesan Cheese

Instructions

  • Preheat oven to 400°F.
  • In a large skillet, heat olive oil and butter over medium heat. Add sliced onions with a pinch of salt and cook, stirring occasionally, for 20–25 minutes until deeply golden and caramelized. Set aside.
  • Add mushrooms and cook for 8–10 minutes until browned and softened. Stir in garlic, salt, and pepper, and cook for another minute until fragrant. Set aside.
  • Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve ¼ cup of pasta water, then strain the pasta.
  • Return the strained pasta to the same pot over low heat. Add the jar of Rao’s marinara sauce and the reserved pasta water.
  • Add the caramelized onion and mushroom mixture directly into the pot with the pasta and sauce. Mix until everything is fully combined and coated.
  • Transfer to a greased baking dish. Top with shredded, sliced, and grated mozzarella, and parmesan.
  • Bake for 15–20 minutes, until the cheese is melted, bubbling. Broil for 2-5 minutes until cheese is golden.
  • Let it sit for 5 minutes, then finish with fresh basil, salt and pepper. Serve and enjoy!

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