This creamy mushroom pasta bake is heaven in a casserole dish. For this creamy mushroom pasta, we make a simple creamy mushroom sauce for a decadent dinner.

The base of this recipe is the mushroom sauce, which is quite easy to prepare and only requires a handful of ingredients.

The way I like to prepare the sauce is using a mix of minced mushrooms and sliced mushrooms. It creates a nice textural contrast and the minced mushrooms help thicken the sauce.

The recipe is simple:

Sauté an onion until almost caramelized

Add minced mushrooms

Loosen up with a bit of alcohol or stock (white wine, vermouth, or even sherry, but vegetable stock works too)

Allow the liquid to evaporate

Add butter and sauté sliced mushrooms until very golden brown

Add the onion and minced mushrooms along with 3 tablespoons of flour to create a roux

Thin out with whole milk and stock to create a rich, creamy sauce

After the sauce is done, I toss it with undercooked rigatoni and top the casserole with grated parmesan cheese and bake for about 20 minutes. The final product is a rich, heavenly creamy mushroom pasta bake that is really irresistible!

Creamy Mushroom Pasta Bake This creamy mushroom pasta bake is heaven in a casserole dish. For this creamy mushroom pasta, we make a simple creamy mushroom sauce for a decadent dinner. 3.75 from 8 votes Print Pin Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour 5 minutes Servings: 5 Calories: 592 kcal Author: Kylie Perrotti Equipment Wide pot

Large pot

Colander

Baking dish (You can also bake in the wide pot if it is oven-safe) Ingredients 2 teaspoons extra virgin olive oil

1 yellow onion peeled and diced

12 ounces baby bella mushrooms trimmed, scrubbed, and minced

6 cloves garlic peeled and minced

1/4 cup white wine or vermouth

3 tablespoons butter

8 ounces baby bella mushrooms trimmed, scrubbed, and sliced

1 teaspoon dry thyme

3-4 tablespoons flour

1 cup vegetable stock plus more, if needed

3 cups whole milk gently warmed on stove or in microwave

16 ounces dry rigatoni

Scant amount of nutmeg optional

1/3 cup grated parmesan cheese

Salt and pepper to taste

Dry or fresh parsley for garnish Instructions Before Starting: Preheat oven to 400ºF. Brown the Onion: In a wide pot, heat the 2 teaspoons oil over medium heat until very hot. Add the onion and cook, stirring regularly, until well-browned and beginning to caramelize, about 15-20 minutes. Season lightly with salt and pepper. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni about 3-4 minutes under al dente. Drain and set aside. Cook the Mushrooms: Add the minced mushrooms and cook an additional 4-5 minutes. Season with salt and pepper. Add the garlic and cook for 45 seconds until fragrant.

Add the wine or vermouth and scrape up anything stuck to the bottom of the pot. Allow the liquid to cook off for 3-5 minutes. Transfer to a bowl. Cook the Sliced Mushrooms: Heat the butter in the pot and add the sliced mushrooms. Cook until very golden brown, about 7-8 minutes. Season with salt, pepper, and dry thyme.

Return the minced mushrooms and onion to the pot and stir to combine. Prepare the Roux: Sprinkle the flour over the mushrooms and stir to combine. Cook until aromatic, about 2-3 minutes being careful not to burn the flour.

Pour in the stock, whisking as you incorporate. Continue whisking until thick. Add the warm milk, one ladle at a time, whisking after each incorporation until all the milk has been added. Bring to a very low, bubbly boil and then reduce heat and simmer. Stir regularly. The sauce should be velvety and a little thick. It will thicken up more as it bakes. Taste and season to your preferences. Turn off the heat. Prepare the Casserole: Spoon a few ladles of the sauce on the bottom of the casserole and add 1/3 of the pasta. Pour a few more ladles of sauce on top of the pasta. If desired, add a scant amount of ground nutmeg on top (no more than 1/8 teaspoon). Continue on with pasta, sauce, scant nutmeg (optional) two more times until all the pasta and sauce have been used.

Sprinkle the casserole with the parmesan cheese and transfer to the preheated oven for 15-20 minutes or until bubbly and the cheese has melted and is turning golden brown in places. Remove from the oven and garnish with fresh or dry minced parsley. To Serve: Divide the pasta between shallow bowls and garnish with more parsley, if desired. Enjoy! Nutrition Calories: 592 kcal | Carbohydrates: 87 g | Protein: 24 g | Fat: 17 g | Saturated Fat: 9 g | Cholesterol: 39 mg | Sodium: 253 mg | Potassium: 999 mg | Fiber: 4 g | Sugar: 13 g | Vitamin A: 505 IU | Vitamin C: 3 mg | Calcium: 292 mg | Iron: 2 mg

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