Description
Creamy Mushroom Pasta Bake is a hearty and comforting dish featuring tender pasta tossed in a rich mushroom cream sauce, then baked to perfection with a cheesy golden top. Perfect for family dinners or make-ahead meals.
Ingredients
Units
Scale
- 12 oz pasta (penne, rigatoni, or fusilli)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 12 oz mushrooms, sliced (button or cremini)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook pasta in salted water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and sauté for 2–3 minutes until soft.
- Add garlic and mushrooms. Cook for 6–8 minutes until mushrooms are browned and tender.
- Add butter to the skillet. Once melted, stir in flour and cook for 1–2 minutes.
- Gradually whisk in milk and cream, stirring constantly. Cook until the sauce thickens, about 4–5 minutes.
- Season with salt, pepper, and thyme or Italian seasoning.
- Stir in half of the mozzarella and all of the Parmesan until melted.
- Combine the cooked pasta with the sauce, then pour into the prepared baking dish.
- Top with remaining mozzarella cheese and bake for 20 minutes until bubbly and golden.
- Garnish with fresh parsley before serving.
Notes
- Use a mix of mushrooms like cremini and shiitake for deeper flavor.
- Add spinach or cooked chicken for extra protein and variety.
- Can be assembled ahead and baked when ready to serve.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 460
- Sugar: 6g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg