Mushroom Marsala Pasta Bake | Entrees | Umami

Ingredients

• 1/2 pound (8 ounces or 225 grams) pasta of you choice, such as a ziti or twisty shape
• 1 tablespoon (15 ml) olive oil
• 3/4 pounds (340 grams) fresh mushroom, sliced (I used pre-sliced cremini, my new favorite thing)
• 1 small-to-medium yellow onion, halved and sliced thin
• Salt and freshly ground black pepper to taste
• 1/4 cup (60 ml) dry marsala wine (see notes at end for more information)
• 3 tablespoons (45 grams) unsalted butter
• 3 tablespoons (25 grams) all-purpose flour
• 1 1/2 cups (355 ml) stock or broth (chicken, vegetable or mushroom)
• 1/2 cup (50 grams) finely grated parmesan cheese
• 4 ounces (115 grams) mozzarella, cut into small cubes
• 3 tablespoons chopped fresh flat-leaf parsley