Description
Cheesy baked pasta with a clam and mushroom alfredo sauce—cheesy comfort food perfect for Mother’s Day, or any day really!
Ingredients
- 16 ounces, weight Penne Pasta
- 3 Tablespoons Butter
- 4 cloves Garlic, Minced
- 1-½ cup Chopped Mushrooms
- ½ cups Chopped Onion
- 3 Tablespoons All-purpose Flour
- 1-½ cup Chicken Stock
- 1 cup Milk
- ½ cups Heavy Cream
- 1 teaspoon Salt
- ½ teaspoons Pepper
- ½ teaspoons Dried Thyme
- ½ teaspoons Dried Oregano
- ¾ cups Finely Grated Parmesan Cheese
- 1 can (5 Oz. Size) Baby Clams, Drained
- 30 whole Large Raw Shrimp, Peeled And Tails Removed
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Mozzarella Cheese
Preparation
Preheat oven to 350ºF. In a large pot of salted, boiling water, cook pasta to al dente according to package directions, then drain and set aside.
Meanwhile, in a medium saucepan, melt butter over medium heat. Add garlic, mushrooms and onion and saute for 2–3 minutes, stirring, until softened. Add flour and cook, stirring for 1 minute, until lightly browned. Slowly whisk in chicken stock, milk and cream. Stir in salt, pepper, thyme and oregano and bring sauce to a high simmer. Cook, whisking constantly, for 5–6 minutes, or until slightly thickened.
Stir in Parmesan cheese and baby clams and cook for another 1–2 minutes until cheese is melted. Remove from the heat.
Spoon about 1 tablespoon of the sauce into each of 6 individual pasta dishes. Place 4-5 shrimp in the bottom of each dish. Toss cooked pasta with the rest of the sauce until it is evenly coated and divide between the pasta dishes. Sprinkle pasta with cheddar and mozzarella cheese.
Bake pasta for 20–25 minutes, or until cheese is bubbling and shrimp are cooked through (if your dishes are clear, you can just look through the bottom to check if the shrimp are pink and cooked through). Enjoy!
