Mini Mushroom Pasta Bakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Assemble and Bake: Divide the creamy pasta mixture evenly among the mini loaf pans. Sprinkle the bread crumb topping evenly over each portion.
- 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
Find it online: https://dylangranv.com/mini-mushroom-pasta-bakes-recipe/
