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The BEST Creamy Mushroom Pasta Bake Recipe

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3.9 from 88 reviews

A rich and comforting Creamy Mushroom Pasta Bake featuring pan-fried mushrooms, sautéed onions and garlic, and a luscious cheese sauce made with whole milk, double cream, cheddar, and mozzarella. This baked pasta dish is infused with fresh rosemary and thyme for an aromatic finish and is perfect as a hearty family dinner.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

For the Mushroom Pasta Bake

  • 3 tablespoons olive oil (divided)
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 400 g white mushrooms, washed and quartered
  • 2 sprigs rosemary, leaves picked and chopped
  • 3 sprigs thyme, leaves picked
  • 1 pack mushroom and truffle ravioli
  • 180 ml whole milk
  • 180 ml double cream
  • 125 g grated cheddar cheese (divided)
  • 75 g mozzarella cheese
  • Juice of 1/2 lemon

Instructions

  1. Boil the Pasta: Cook the mushroom and truffle ravioli according to the package instructions. Once cooked, drain and set aside. Meanwhile, preheat your oven to 200ºC (392ºF).
  2. Prepare the Mushrooms: Heat 2 tablespoons of olive oil in an ovenproof pan, skillet, or baking dish over high heat. When the oil is hot, add the quartered mushrooms and pan-fry them until they develop a deep golden brown on all sides. This will enhance their flavor. Remove the mushrooms from the pan and place them into a bowl.
  3. Sauté Onions and Garlic: In the same pan, add the butter along with the remaining tablespoon of olive oil. Sauté the diced onions and minced garlic over medium heat until they become soft and translucent, approximately 5 minutes. Add the chopped thyme and rosemary leaves and cook for an additional 2 minutes to release their aromas.
  4. Make the Sauce: Pour the whole milk and double cream into the pan with the sautéed aromatics and bring the mixture to a gentle simmer. Add 75 g of grated cheddar cheese, reserving the rest for topping. Whisk continuously until the cheese melts completely and the sauce becomes smooth.
  5. Combine and Bake: Return the browned mushrooms to the sauce and stir well to combine. Gently fold in the cooked ravioli to ensure each piece is coated with the creamy sauce. Taste and adjust seasoning with lemon juice or salt if needed. Sprinkle the remaining grated cheddar and mozzarella evenly over the top. Place the pan in the preheated oven and bake for about 10 minutes, or until the cheese topping is golden brown, bubbling, and the sauce is visibly bubbling around the edges.

Notes

  • You can substitute the mushroom and truffle ravioli with any other filled pasta or even cooked plain pasta if desired.
  • For a stronger truffle flavor, drizzle a small amount of truffle oil over the baked dish before serving.
  • Ensure your baking dish or pan is ovenproof to safely transfer from stovetop to oven.
  • Use full-fat dairy for the richest and creamiest sauce.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://allyumcooks.com/the-best-creamy-mushroom-pasta-bake-recipe/