Creamy Mushroom Pasta Bake
This Creamy Mushroom Pasta Bake is rich, cheesy, comforting, and packed with tender mushrooms tossed through perfectly cooked pasta in a silky garlic cream sauce. Everything is baked until bubbling and golden on top, making it an easy family dinner that feels wonderfully indulgent.
Ingredients
For the Pasta
- 12 oz (340 g) penne, rigatoni, ziti, or fusilli
- 1 tablespoon salt, for the pasta water
- 1 tablespoon olive oil
For the Creamy Mushroom Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 16 oz (450 g) mushrooms, sliced
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard, optional
- ½ cup chicken or vegetable broth, as needed
For the Cheesy Topping
- 1½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente, usually about 1–2 minutes less than the package directions.
The pasta will continue cooking in the oven, so avoid overcooking it.
Drain well and toss with 1 tablespoon olive oil to prevent sticking. Set aside.
2. Sauté the Mushrooms
Preheat your oven to 375°F (190°C).
Heat the butter and olive oil in a large skillet over medium-high heat.
Add the sliced mushrooms and cook for approximately 6–8 minutes, stirring occasionally. Allow the mushrooms to release their moisture and become beautifully golden.
Add the diced onion and cook for another 3–4 minutes, until softened.
Stir in the minced garlic and cook for about 30–60 seconds, just until fragrant.
3. Make the Creamy Sauce
Sprinkle the flour over the mushroom mixture and stir continuously for about 1 minute. This creates the base for a smooth, creamy sauce.
Slowly pour in the milk while whisking or stirring constantly to prevent lumps.
Add the heavy cream, Italian seasoning, thyme, paprika, salt, and black pepper.
Cook over medium heat for approximately 4–6 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
Stir in the Parmesan cheese and Dijon mustard, if using.
If the sauce becomes too thick, add a splash of chicken or vegetable broth until you reach a smooth, creamy consistency.
4. Combine Everything
Add the cooked pasta to the creamy mushroom sauce.
Stir gently until every piece of pasta is thoroughly coated and the mushrooms are evenly distributed.
Taste and adjust the seasoning with additional salt and pepper if needed.
5. Assemble the Bake
Lightly grease a 9×13-inch baking dish.
Transfer the creamy mushroom pasta mixture into the dish and spread it evenly.
Sprinkle the mozzarella, cheddar, and Parmesan evenly over the top.
For an extra golden crust, you can add a small handful of breadcrumbs over the cheese.
6. Bake
Cover the dish loosely with aluminum foil and bake for 15 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the cheese is completely melted, bubbling, and golden brown.
For an even more golden top, place the casserole under the broiler for 1–2 minutes, watching carefully.
7. Rest and Serve
Remove the pasta bake from the oven and let it rest for 5–10 minutes.
Sprinkle with fresh parsley and serve warm.
Optional Add-Ins
Make this creamy pasta bake your own by adding:
- Fresh spinach
- Broccoli florets
- Bell peppers
- Caramelized onions
- Cooked shredded chicken
- Crispy bacon
- Fresh thyme
- Red pepper flakes
- Gruyère or Monterey Jack cheese
Recipe Tips
Don’t overcook the pasta: Cooking it until just under al dente prevents mushy pasta after baking.
Brown the mushrooms well: Let them cook undisturbed for a few minutes at a time. Properly browned mushrooms add much more flavor.
Keep the sauce creamy: The sauce should be slightly looser than you want before baking because the pasta absorbs some of the liquid in the oven.
Use freshly grated cheese: Freshly grated Parmesan and mozzarella melt more smoothly and create a better cheesy topping.
Make it ahead: Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. Add about 10 minutes to the covered baking time when baking directly from the refrigerator.
What to Serve With It
This pasta bake is delicious with:
- Garlic bread
- Green salad
- Roasted broccoli
- Steamed green beans
- Garlic butter vegetables
- Tomato and cucumber salad
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat individual portions in the microwave until hot, or reheat the entire casserole covered with foil at 350°F (175°C) until warmed through.
Recipe at a Glance
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: About 55 minutes
Servings: 6–8
Difficulty: Easy
