Mario Batali'S Baked Pasta With Mushrooms And Mozzarella - cooking recipe

Ingredients

salt & freshly ground black pepper, to taste
1 lb dry penne pasta
6 quarts water
1/4 cup extra-virgin olive oil
1 medium Spanish onion, finely chopped
12 ounces portabella mushrooms or 12 ounces button mushrooms, finely chopped
1/2 cup dry red wine
1 cup non-meat spaghetti sauce (Hunts or Classico)
1 tablespoon unsalted butter
1 lb fresh buffalo mozzarella, cut into 1/2 inch cubes
parmigiano-reggiano cheese, for topping

Preparation

Preheat oven to 425 degrees F.
Bring water to a boil in a large pot and add 2 Tbsp salt. Cook pasta 2 minutes fewer than the package directs. It should be too firm to eat.
Drain and rinse under cold water until cool. Drain and put in a large bowl.
Meanwhile, warm olive oil in a large skillet over high heat until smoking. Add onion and cook until light golden brown (5 minutes).
Add mushrooms and cook until they have given off their water and it has evaporated (8 to 10 minutes).
Add wine, spaghetti sauce, butter and salt and pepper to taste. Reduce heat to medium and cook until thickened (5 minutes).
Add mushroom mixture to bowl with the pasta. Add mozzarella and mix together. Transfer pasta to a baking dish and top with grated Parmigano-Reggiano.
Bake until bubbling and crusty on top (20 minutes).