Mini Mushroom Pasta Bakes Recipe

Introduction

These Mini Mushroom Pasta Bakes are a comforting and elegant twist on traditional pasta dishes. Featuring creamy smoked gouda sauce, caramelized onions, and crispy mushrooms, they’re perfect for individual servings and make a lovely presentation for any meal.

Ingredients

• Kosher salt
• 1 lb. rigatoni
• 9 tbsp. extra-virgin olive oil, divided
• 1 large yellow onion, thinly sliced
• 3 large cloves garlic, grated
• 1 lb. button mushrooms, sliced
• 4 tbsp. unsalted butter, cut into pieces
• 3 tbsp. all-purpose flour
• 2 c. heavy cream
• 1/4 c. Dijon mustard
• 10 oz. smoked gouda, shredded
• 1/4 c. plain bread crumbs
• 1 tbsp. chopped fresh parsley

Instructions

1. Step 1: Preheat the oven to 350°F and set 6 mini loaf pans (about 5 3/4″ x 3 3/4″) on a sheet tray. Boil a large pot of salted water and cook the rigatoni until very al dente, about 7 to 8 minutes, so the white part of the pasta shows when cut. Reserve 1 cup of the pasta water, then drain the pasta.
2. Step 2: While the pasta cooks, heat 4 tablespoons of olive oil in a large pot over medium heat. Add the sliced onions and grated garlic, cooking and stirring occasionally for 15 to 20 minutes until they are deeply caramelized and softened. Season with 1/2 teaspoon salt and transfer the mixture to a medium bowl.
3. Step 3: In the same pot, heat another 4 tablespoons of olive oil over medium-high heat. Add the sliced mushrooms and cook for about 10 minutes, stirring occasionally, until they become crispy and caramelized. Season with 1 teaspoon salt.
4. Step 4: Add the onion mixture and butter to the mushrooms in the pot, stirring until the butter melts. Sprinkle in the flour and cook, stirring frequently, for about 2 minutes until the mixture is lightly golden and fragrant.
5. Step 5: Reduce the heat to medium-low. Slowly whisk in the heavy cream and Dijon mustard until smooth. Bring the sauce to a gentle simmer, then remove from heat and stir in the shredded smoked gouda until melted and combined. If the sauce is too thick, gradually add 1/2 to 1 cup of reserved pasta water until you reach the desired consistency. Fold the cooked rigatoni into the sauce.
6. Step 6: In a small bowl, toss the bread crumbs with the remaining 1 tablespoon of olive oil until the mixture resembles wet sand in texture.
7. Step 7: Divide the pasta evenly among the prepared mini loaf pans and sprinkle the bread crumb mixture on top.
8. Step 8: Bake the pasta bakes for 10 to 13 minutes, until the tops turn golden brown. Garnish with chopped fresh parsley before serving.

Tips & Variations

• For extra depth, try adding a splash of white wine to the mushroom mixture before adding the cream.
• Substitute smoked gouda with sharp cheddar or gruyère for a different flavor profile.
• Use gluten-free flour and pasta to make this dish gluten-free.
• Add fresh thyme or rosemary to the onion and mushroom mixture for an herby twist.

Storage

Store leftover mini pasta bakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through and the topping is crisp again, about 10 minutes. Microwaving is quicker but may soften the topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these pasta bakes ahead of time?

Yes, you can assemble the pasta bakes and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

What can I use if I don’t have mini loaf pans?

You can use a standard baking dish or ramekins for individual portions. Adjust baking time accordingly, depending on the dish size and depth.

Mini Mushroom Pasta Bakes Recipe

Print Recipe

★★★★★

4.7 from 276 reviews

Mini Mushroom Pasta Bakes are creamy, cheesy, and packed with caramelized onions and crispy mushrooms, perfectly portioned in individual mini loaf pans. This comforting baked pasta dish features a luscious Dijon mustard-infused sauce with smoked gouda, topped with buttery bread crumbs for a delightful crunch.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Pasta

• Kosher salt, as needed for boiling pasta
• 1 lb. rigatoni

For the Sauce and Toppings

• 9 tbsp. extra-virgin olive oil, divided
• 1 large yellow onion, thinly sliced
• 3 large cloves garlic, grated
• 1 lb. button mushrooms, sliced
• 4 tbsp. unsalted butter, cut into pieces
• 3 tbsp. all-purpose flour
• 2 cups heavy cream
• 1/4 cup Dijon mustard
• 10 oz. smoked gouda, shredded
• 1/4 cup plain bread crumbs
• 1 tbsp. chopped fresh parsley

Instructions

1. Preheat and Cook Pasta: Preheat the oven to 350°F and arrange six mini loaf pans (5 3/4″ x 3 3/4″) on a sheet tray. Bring a large pot of salted water to a boil and cook the rigatoni for 7 to 8 minutes until very al dente; when cut, the pasta should show a white core. Reserve 1 cup of pasta water before draining.
2. Caramelize Onions and Garlic: In a large pot over medium heat, warm 4 tablespoons of olive oil. Add the thinly sliced onions and grated garlic, cooking until deeply caramelized and softened, about 15 to 20 minutes, stirring occasionally. Season with 1/2 teaspoon kosher salt. Transfer the mixture to a medium bowl.
3. Cook Mushrooms: Using the same pot, heat the remaining 4 tablespoons of olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until crispy and caramelized, about 10 minutes. Season with 1 teaspoon kosher salt. Return the onion mixture to the pot and add the butter pieces, stirring until melted.
4. Make the Sauce: Sprinkle the flour over the mixture and cook, stirring frequently, until lightly golden and fragrant, about 2 minutes. Reduce heat to medium-low and gradually whisk in the heavy cream and Dijon mustard until smooth. Bring to a gentle simmer, then remove from heat. Stir in the shredded smoked gouda until melted. If the sauce is too thick, add 1/2 to 1 cup of reserved pasta water to reach your desired consistency. Fold in the cooked rigatoni.
5. Prepare Topping: In a small bowl, combine the bread crumbs with the remaining 1 tablespoon of olive oil, tossing until the texture resembles wet sand.
6. Assemble and Bake: Divide the creamy pasta mixture evenly among the mini loaf pans. Sprinkle the bread crumb topping evenly over each portion.
7. Bake and Garnish: Bake in the preheated oven until the topping is golden brown and crisp, about 10 to 13 minutes. Remove from oven and garnish with chopped fresh parsley before serving.

Notes

• Be careful not to overcook the rigatoni initially; it should be very al dente since it will continue cooking in the oven.
• If you prefer a lighter dish, you can substitute half-and-half for the heavy cream, though the sauce may be less rich.
• Smoked gouda provides a unique flavor, but you can swap in gruyère or fontina for a milder taste.
• Mini loaf pans make perfect individual servings and help portion control.
• Make sure to caramelize the onions slowly for the best flavor development.
• The bread crumb topping adds a nice crunch; feel free to add some grated Parmesan for extra flavor.

Keywords: Mini mushroom pasta bakes, baked rigatoni, creamy mushroom pasta, smoked gouda pasta bake, individual pasta servings