As I live in Arizona, I am trying to get the most use out of my oven as possible before it is 100 degrees outside again. This casserole is a great vegetarian meal that uses portobello mushrooms instead of beef or sausage.
Get a pot of water boiling and preheat your oven to 350 degrees.
You need some sour cream, portobello mushrooms, parmesan cheese, mozzarella cheese, one egg, some spaghetti, pasta sauce, flour, parsley and garlic powder. Cute Pyrex bowl is optional. Whew, that is a lot of stuff, but don't worry this is pretty simple!
Use a spoon to scrape out the underside of the mushroom cap.
Slice them up.
Saute them in a pan with a little oil, salt and pepper. Drop your pasta in the boiling water.
While those saute, break an egg into a bowl.
Measure out the sour cream.
Drop it into the bowl with the egg and add in the Parmesan cheese, flour, parsley, and garlic powder.
Get those ingredients combined.
Drain your pasta and stir that into the sour cream mixture.
Put that into an adorable Pyrex casserole dish, or any old casserole dish you have.
Top it with the sauteed mushrooms.
Pour on the marinara sauce.
I used this delicious marinara from Delallo.
Pop the lid on the casserole and get it into the oven for 30 minutes.
Take it out of the oven and remove the lid when the 30 minutes are up. Top with some mozzarella cheese and put it back in the oven without the lid for another 10-15 minutes.
Pull it out and let it hang out for about 10 minutes, even though it is REALLY hard because it looks and smells delicious.
Plate it up and enjoy!