Baked mushroom pasta: the perfect creamy and stringy recipe for fall

Name: Baked mushroom pasta: the perfect creamy and stringy 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 gr button mushrooms; 1 clove of garlic; 1 fl oz white wine (optional); 1/2 cup grated parmesan cheese; 1 mozzarella (ours was 4.5 oz); Black pepper to taste; Olive oil to taste; 1 knob of butter; 500 ml milk; 40 gr flour; 40 gr butter; Nutmeg to taste; Black pepper to taste; Salt to taste

Main Dish

Very Easy

45 min

861 Kcal

There is an irresistible aroma that fills the kitchen when baked mushroom pasta is ready: a combination of enveloping, buttery and slightly woody aromas that makes you want to sit down at the table right away. It is one of those dishes that tastes like home, perfect for a family Sunday for a special dinner with friends. This version is prepared with button mushrooms, loved for their delicate flavor and meaty texture, but it can also be made with other varieties such as shiitake, for a stronger, more fragrant taste. Each type of mushroom gives the recipe a different character, always maintaining the creaminess and stringy pleasure that make it unique. Baked mushroom pasta is an authentic, creamy, golden comfort food, ideal for warming up cooler days and winning everyone over at first taste. Discover the step-by-step recipe and bring all the scent of autumn to the table in every forkful.

Materials

Rectangular baking dish
Saucepan
Frying pan
Whisk
Knife
Large bowl

Preparation

Preparation20 min

Cook time25 min

Thoroughly clean the mushrooms and cut them into thin slices. Heat a little oil in a frying pan with a knob of butter and a clove of garlic. Add the mushrooms and cook over a high flame for 5-6 minutes, stirring often.
Deglaze with white wine (optional) and allow the alcohol to evaporate over a high flame. Lower the flame 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 a smooth roux is obtained. Pour in the milk a little at a time, stirring with whisks to avoid lumps.
Reach the desired consistency and season the béchamel with salt, pepper and nutmeg. Set aside.
Preheat the oven to 350°F (180°C). Cook pasta in plenty of salted water and drain halfway through cooking, following the directions on the package.
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 bechamel sauce and mix well until evenly seasoned.
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 cheese, diced mozzarella and mushrooms set aside. Bake in a static oven at 350°F (180°C) for 25-30 minutes, until the surface is golden and slightly crispy.
Remove from the oven, let it rest for a few minutes, and serve the baked mushroom pasta piping hot.

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FAQ ❓

Is it possible to prepare baked pasta in advance?

Sure. You can prepare baked mushroom pasta in advance and store it in the refrigerator for up to 48 hours. Cover it with foil or an airtight lid and, before serving, reheat it in the oven at 350°F (180°C) until it is hot and crispy on the surface.

Can baked mushroom pasta be frozen?

Yes, baked mushroom pasta can be frozen either raw (before final cooking) or already cooked. In either case, let it cool completely, cover it tightly with foil 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 350°F (180°C) until completely browned.

How to drain mozzarella cheese to prepare baked pasta?

There are several ways to drain mozzarella cheese, but the most effective is to drain it in the refrigerator. Cut the mozzarella into pieces, place in a fine-mesh strainer over a plate and cover with plastic wrap. Let it drip for at least 30 minutes in the refrigerator, so it will lose excess water and not wet the dough while cooking. For other methods see our complete guide

Can I use other types of mushrooms for this recipe?

Yes, you can use different types of mushrooms such as shiitake. Each variety gives a different aroma and texture, making the baked pasta even tastier and more personalized. Porcini mushrooms, for example, give an intense, autumnal flavor.

Which pasta format is ideal for baked mushroom pasta?

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

Can I add other ingredients to mushroom baked pasta?

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

How can I make the recipe lighter?

For a lighter version, use skimmed milk for the béchamel sauce, reduce the butter, and replace the mozzarella cheese with a light variant or fresh ricotta. You can also choose whole wheat or legume pasta to increase fiber intake.

What are the secrets to a perfect béchamel sauce?

To make a smooth, velvety béchamel sauce, stir constantly while adding the milk to the roux to prevent lumps from forming. Cook over a gentle heat until the desired density is reached and season with salt, pepper and nutmeg for a balanced taste.