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Beefy Mushroom Marsala Pasta Bake

Beefy Mushroom Marsala Pasta Bake

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  • Return the ground beef to the pan.
  • Simmer for 5–7 minutes, letting the sauce thicken slightly.
  • Taste and adjust seasoning with salt and pepper.

    • 6. Assemble the Bake

    • Preheat oven to 375°F (190°C).
    • In a large mixing bowl (or the skillet if oven-safe), combine the cooked pasta with the sauce.
    • Stir in 1 cup mozzarella cheese and ¼ cup Parmesan.
    • Transfer to a greased baking dish.
    • Top with remaining mozzarella and Parmesan.

    7. Bake Until Golden

    • Bake uncovered for 20–25 minutes, until bubbly and golden on top.
    • Broil for 1–2 minutes for extra browning, if desired.

    8. Rest & Serve

    • Let the pasta bake sit for 5–10 minutes before serving.
    • Garnish with chopped parsley or a sprinkle of crushed red pepper for a finishing touch.

    Tips & Variations

    • Meat swap: Try Italian sausage for extra spice or ground turkey for a leaner option.
    • Vegetarian twist: Use extra mushrooms, spinach, or zucchini instead of meat.
    • No Marsala wine? Use a dry sherry or omit and add a splash of balsamic vinegar for a similar depth.
    • Storage: Keeps in the fridge for up to 4 days. Freezes well too!

    Final Thoughts

    The Beefy Mushroom Marsala Pasta Bake is one of those recipes that feels fancy but is incredibly easy to pull off. It’s warm, rich, and deeply satisfying—the perfect recipe to keep in your rotation all year long.

    Whether you’re cooking for a crowd or just want leftovers you’ll actually look forward to, this dish delivers comfort and class in every bite.

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