Michael fires up the grill to make a creamy, cheesy pasta bake with mushrooms and Marsala sauce!Subscribe to #discoveryplus to stream more #SymonDinners: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3OYeCNJSubscribe to Food Network ▶ http://foodtv.com/YouTubeSun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Marsala and Mushroom Pasta BakeRECIPE COURTESY OF MICHAEL SYMONLevel: EasyTotal: 35 minActive: 35 minYield: 4 servingsIngredientsKosher salt and freshly cracked black pepper1 pound cavatappi pasta6 tablespoons unsalted butter6 cups sliced mixed mushrooms (shiitake and cremini)1 medium yellow onion, thinly sliced2 cloves garlic, minced1 tablespoon finely chopped fresh thyme1/3 cup all-purpose flour1 cup marsala wine3 cups vegetable stock1 cup whole milkFreshly grated nutmeg1/2 cup finely chopped fresh parsley2 cups shredded mozzarella cheese1/4 cup freshly grated ParmesanDirectionsSet up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!Cook’s NoteOven method: Bake at 400 degrees F until bubbly and the cheese is melted, 3 to 5 minutes.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#MichaelSymon #SymonDinners #FoodNetwork #MarsalaAndMushroomPastaBakeMichael Symon's Marsala and Mushroom Pasta Bake | Symon Dinner's Cooking Out | Food Networkhttps://www.youtube.com/watch?v=0u4fFlOmEDE