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Creamy Mushroom Pasta Bake

PREP 15 minutes
COOK 45 minutes
TOTAL 1 hour
Yield 4 people
Created by: Charlene Carey
Creamy Mushroom Pasta Bake Recipe
A deliciously creamy mushroom pasta bake that's perfect for a comforting meal, featuring rigatoni, ricotta, and a blend of cheeses.
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Equipment

  • Baking Sheets
  • Large pot
  • 9"x13" baking dish
  • Kitchen towel or fine-mesh strainer

Ingredients

  • 1 ½ pounds Baby Bella mushrooms quartered
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 3 tablespoons fresh thyme
  • ¼ cup olive oil
  • 1 pound rigatoni
  • ¾ pound ricotta
  • ½ pound fontina cheese shredded
  • ¾ cup heavy cream
  • 8 ounces baby spinach steamed, drained
  • 2 cloves garlic paste
  • ½ cup Parmigiano Reggiano divided
  • 1 pinch nutmeg optional
  • ½ teaspoon additional salt for pasta water

Instructions

  • Start by spreading the quartered Baby Bella mushrooms on a baking sheet. They should sizzle as they hit the hot oven, releasing a lovely earthy aroma. This step gives them a nice brown color and deeper flavor. Just be careful not to crowd them; otherwise, they might steam instead.
  • Boil the rigatoni in salted water until it’s slightly undercooked. You will want it to still have a bit of a bite. This keeps it from getting mushy when baked later. Remember, the pasta will continue cooking in the oven, so do not leave it in too long.
  • In a bowl, mix together ricotta, shredded fontina, heavy cream, garlic paste, and nutmeg. As you stir, the creamy concoction should feel smooth and luxurious. This is the heart of your dish, so take your time with it. Avoid overworking the cheese to keep the texture light.
  • Gently fold in the steamed spinach, along with the roasted mushrooms, salt, black pepper, and fresh thyme. The mixture should smell fresh and herbaceous. This is where all the flavors come together, so make sure everything’s evenly mixed. Watch for excess water from the spinach; you do not want a watery bake.
  • Add the undercooked rigatoni to the creamy mixture, tossing until everything’s well coated. The pasta should look glossy and covered in sauce. This creates that creamy goodness you are after. Just a quick note, do not skip this step; the pasta needs to soak up all that flavor.
  • Pour the pasta and sauce mixture into a baking dish. Top it off with the remaining Parmigiano Reggiano. You want a nice cheesy layer to create a beautiful crust while baking. Just make sure to sprinkle evenly for the best melt. This way, no spot gets too much or too little topping.
  • Pop your dish in the oven and bake it until the cheese is bubbling and golden brown. You will know it is ready when you see the cheese lightly browning. This step helps form a gorgeous crust, making every bite enjoyable. Keep an eye on it so it does not burn.
  • Once out of the oven, let the pasta bake sit for a few minutes before serving. This allows it to set slightly, making it easier to scoop. The aroma wafting through the kitchen will be hard to resist. Just do not rush this part, or it might fall apart when you serve!

Notes

Leftovers can be saved for up to 3 days and reheated in the microwave.