Baked mushroom pasta: the perfect creamy, cheese-pull recipe for fall

Name: Baked mushroom pasta: the perfect creamy, cheese-pull recipe for fall
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3
Cuisine: En
Ingredients: 7 oz short pasta; 300 g fresh button mushrooms (or canned mushrooms); 1 clove of garlic; 30 g white wine (optional); 50 g grated Parmesan cheese; 1 mozzarella (ours weighed 125 g); Black pepper to taste; Olive oil to taste; 1 knob of butter; 500 ml milk; 40 g flour; 40 g butter; Nutmeg to taste; Black pepper to taste; Salt to taste

Main Dish

Very Easy

45 min

853 Kcal

There is an irresistible aroma that fills the kitchen when baked mushroom pasta is ready: a blend of comforting, buttery, slightly earthy aromas that makes you want to sit down at the table right away. It is one of those dishes that taste like home, perfect for a family Sunday meal or a special dinner with friends. This version is made with button mushrooms, loved for their delicate flavor and meaty texture, but it can also be made with other varieties such as porcini, honey mushrooms or shiitake for a bolder, more aromatic flavor. Each type of mushroom gives the recipe a different character, while preserving the creaminess and cheesy stretch that make it unique. Baked mushroom pasta is an authentic, creamy, golden comfort food, ideal for warming you up on cooler days and winning everyone over at the first bite. Discover the step-by-step recipe and bring all the aromas of autumn to the table in every forkful.

Materials

Rectangular baking dish (23 x 15 cm)
Small saucepan
Frying pan
Whisk
Knife
Large bowl

Preparation

Preparation20 min

Cook time25 min

Thoroughly clean the mushrooms and slice them thinly. Heat a drizzle of oil in a frying pan with a knob of butter and a clove of garlic. Add the mushrooms and cook over high heat for 5–6 minutes, stirring often.
Deglaze with the white wine (optional) and let the alcohol evaporate over high heat. Lower the heat slightly and continue cooking for another 5–6 minutes. Season with pepper, stir, and remove the garlic. Set the mushrooms aside.
Prepare the béchamel sauce: heat the milk in a small saucepan. In another saucepan, melt the butter, add the flour and stir until you have a smooth roux. Gradually pour in the milk, whisking to prevent lumps.
Cook until the desired consistency is reached, then season the béchamel sauce with salt, pepper and nutmeg. Set aside.
Preheat the oven to 180°C (350°F). Cook the pasta in plenty of salted water and drain it halfway through the cooking time, following the package directions.
Mix the drained pasta in a large bowl with the mushrooms (keeping a small amount aside for decoration) and half of the grated Parmesan cheese.
Add about half of the béchamel sauce and mix well until evenly coated.
Pour a few tablespoons of béchamel sauce into the bottom of an oven dish. Spread a layer of seasoned pasta, add well-drained mozzarella cheese cubes (see tips section), a little Parmesan cheese and a few tablespoons of béchamel sauce.
Add a second layer of pasta, then top with the remaining béchamel sauce, grated Parmesan, diced mozzarella and the reserved mushrooms. Bake in a conventional oven at 180°C (350°F) for 25–30 minutes, until the top is golden and slightly crisp.
Remove from the oven, let it rest for a few minutes, and serve the baked mushroom pasta piping hot.

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FAQ ❓

Can you prepare baked pasta in advance?

Sure! You can prepare the baked mushroom pasta in advance and keep it in the refrigerator for up to 48 hours. Cover it with plastic wrap or an airtight lid and, before serving, reheat it in the oven at 180°C (350°F) until hot and crisp on top.

Can you freeze baked mushroom pasta?

Yes, baked mushroom pasta can be frozen either uncooked (before the final bake) or after it has been cooked. In either case, let it cool completely, cover it well with plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. To serve, thaw it in the refrigerator overnight and reheat it in the oven at 180°C (350°F) until golden brown.

How do you drain mozzarella for baked pasta?

There are several ways to drain mozzarella, but the most effective is to let it drain in the refrigerator. Cut the mozzarella into pieces, place them in a fine-mesh strainer over a plate, and cover with plastic wrap. Let it drain in the refrigerator for at least 30 minutes so it releases excess water and doesn't make the pasta watery during baking. For other methods, see our complete guide

Can I use other types of mushrooms in this recipe?

Yes, you can use different types of mushrooms, such as porcini, button mushrooms, honey mushrooms or shiitake. Each variety brings a different aroma and texture, making the baked pasta even tastier and more tailored to your taste. Porcini mushrooms, for example, add an intense, autumnal flavor.

Which pasta shape is best for baked mushroom pasta?

The best shapes are short, ridged ones, such as rigatoni, penne or mezze maniche, which hold the béchamel sauce and mushrooms well. Egg pasta, such as broken-up tagliatelle, can also be a great choice for a richer, creamier result.

Can I add other ingredients to baked mushroom pasta?

Absolutely. You can enrich the recipe with crispy pancetta, speck, sausage or vegetables such as spinach and zucchini. A touch of truffle or smoked cheese can also make the dish even more refined.

How can I make the recipe lighter?

For a lighter version, use semi-skimmed milk in the béchamel sauce, reduce the amount of butter, and replace the mozzarella with a light version or fresh ricotta. You can also choose whole-wheat or legume-based pasta to increase the fiber content.

What are the secrets to a perfect béchamel sauce?

To make a smooth, velvety béchamel sauce, stir constantly as you gradually add the milk to the roux to prevent lumps from forming. Cook over low heat until it reaches the desired thickness, then season with salt, pepper and nutmeg for a balanced flavor.

Nutrition

for 1 serving / for 100 g

Calories: 853Kcal

Carbo: 67.9g
Total fat: 45g
Saturated fat: 23.8g
Proteins: 35.5g
Fibers: 5.1g
Sugar: 13.1g
ProPoints: 22
SmartPoints: 30

Nutritional information for 1 serving (524g)

Cookware

oven

burner

Attributes

Suitable for freezing

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

Comments

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5/5, 2 votes

Ingredients

For the béchamel sauce:

Materials