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“This recipe was given to me by a friend when I lived in Nevada. It is a nice dish that can be made in advance, refridgerated, then baked later. It seems to go over well with vegetarians.”
1hr 10mins

Ingredients Nutrition


  1. Cook pasta as directed. Drain and set a side.
  2. Meanwhile in a large skillet melt 2 tbsp butter.
  3. Add garlic, onion, and mushrooms. Saute until veggies are tender. Remove mixture into a bowl.
  4. In a sauce pan heat 4 tbsp butter. Add flour and stir until well combined. Stir over low heat until thickened about 4 minutes.
  5. Add milk to flour mixture slowly, little at a time, stirring to incorporate into the sauce. Continue to heat and stir until sauce thickens. Remove from heat.
  6. Stir in Parmsean cheese, chives and parsley into sauce. Stir until well combined.
  7. In bowl with pasta add mushrooms and sauce. Stir well until all is combined.
  8. Pour mixture into greased baking dish. Top with breadcrumbs.
  9. Bake at 400 for 30minutes.
  10. Remove and let set 10minutes before serving.

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