Description
This Creamy Mushroom Pasta Bake combines tender pasta with sautéed mushrooms in a rich, velvety cream sauce, topped with golden melted cheese. It’s the ultimate comfort food that’s perfect for family dinners, meal prep, or entertaining guests.
Ingredients
Scale
- 1 pound penne or rigatoni pasta
- 16 ounces mixed mushrooms (cremini and button), sliced
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 1/2 cup dry white wine (or additional broth)
- 1 cup chicken or vegetable broth
- 1 1/2 cups freshly grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt (plus more for pasta water)
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Red pepper flakes (optional, for a hint of heat)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray and set aside.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 2 minutes LESS than the package directions indicate (it should be quite al dente, as it will continue cooking in the oven). Drain and set aside.
- Sauté the Mushrooms: In a large skillet over medium-high heat, add 1 tablespoon butter and the olive oil. Once the butter melts and starts to sizzle, add the sliced mushrooms in a single layer if possible. Let them cook undisturbed for 3-4 minutes until they develop a golden-brown color. Stir and continue cooking for another 4-5 minutes until the mushrooms release their moisture and it evaporates. Season with a pinch of salt and pepper. Transfer the cooked mushrooms to a plate and set aside.
- Make the Roux: In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for 30 seconds until fragrant. Sprinkle the flour over the butter and whisk constantly for 1-2 minutes to create a roux, cooking out the raw flour taste.
- Build the Cream Sauce: Slowly pour in the white wine, whisking constantly to prevent lumps. Let it bubble for 1 minute. Gradually add the cream, milk, and broth, whisking continuously until the sauce is smooth. Bring to a gentle simmer and cook for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Add Cheese and Seasonings: Remove from heat and stir in 1 cup of the Parmesan cheese, thyme, half the parsley, nutmeg, salt, and pepper. Taste and adjust seasonings as needed. The sauce should be well-seasoned and slightly salty, as it will flavor the entire pasta bake.
- Combine Everything: Return the cooked mushrooms to the sauce and stir to combine. Add the drained pasta and toss everything together until the pasta is evenly coated with the creamy mushroom sauce.
- Assemble the Bake: Transfer the pasta mixture to your prepared baking dish, spreading it into an even layer. Sprinkle the remaining 1/2 cup Parmesan over the top, followed by all of the mozzarella cheese. The cheese should cover the pasta completely for that gorgeous golden topping.
- Bake to Perfection: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the cheese is melted, bubbly, and golden brown on top. If you want an extra-crispy top, turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning.
- Rest and Serve: Remove from the oven and let the pasta bake rest for 5-10 minutes before serving. This allows the sauce to set up slightly and makes serving much easier. Garnish with the remaining fresh parsley and serve hot.
Notes
- Undercook the Pasta: This is crucial! Since the pasta continues cooking in the oven, starting with undercooked pasta prevents it from becoming mushy.
- Don’t Crowd the Mushrooms: If your skillet isn’t large enough, cook mushrooms in two batches. Crowding prevents proper browning.
- Sauce Consistency: The sauce should be slightly thinner than you want in the final dish—it will thicken as it bakes with the pasta.
- Cheese Options: For extra flavor, try adding Gruyère, fontina, or white cheddar to the cheese mixture.
- Make It Lighter: Substitute half-and-half for heavy cream and reduce the cheese by 1/2 cup for a lighter version that’s still delicious.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: Stovetop and Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 of recipe (approximately 1.5 cups)
- Calories: 542
- Sugar: 6g
- Sodium: 687mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 89mg