Introduction

These Mini Mushroom Pasta Bakes are a comforting and flavorful dish, perfect for individual servings. Rich and creamy with caramelized onions and crispy mushrooms, they make a delightful weeknight dinner or special gathering treat.

Mini Mushroom Pasta Bakes Recipe - Recipe Image

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

Step 1: Preheat the oven to 350°F and arrange 6 mini loaf pans (5 3/4″ x 3 3/4″) on a baking sheet. Boil the rigatoni in salted water until very al dente, about 7 to 8 minutes, until the white core of the pasta is still visible when cut. Reserve 1 cup of pasta water, then drain.
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 gently with occasional stirring until deeply caramelized and soft, about 15 to 20 minutes. Season with 1/2 teaspoon kosher salt. Transfer the mixture to a medium bowl.
Step 3: In the same pot, heat another 4 tablespoons of olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are crispy and caramelized, about 10 minutes. Season with 1 teaspoon kosher salt. Return the onion mixture to the pot, add the butter pieces, and stir until melted.
Step 4: Sprinkle the flour over the mixture and cook, stirring frequently, until it turns lightly golden and fragrant, about 2 minutes. Reduce the heat to medium-low and whisk in the heavy cream and Dijon mustard until smooth and lump-free. Bring 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, add 1/2 to 1 cup of the reserved pasta water to reach your desired consistency. Fold in the cooked rigatoni.
Step 5: In a small bowl, combine the bread crumbs with the remaining 1 tablespoon of olive oil, tossing until the texture resembles wet sand.
Step 6: Divide the creamy pasta mixture evenly among the prepared loaf pans. Sprinkle the bread crumb mixture over the top of each.
Step 7: Bake in the preheated oven until the tops are golden brown, 10 to 13 minutes. Remove from the oven and garnish each bake with chopped fresh parsley before serving.

Tips & Variations

Use cremini or shiitake mushrooms for a deeper flavor.
Swap smoked gouda for gruyere or fontina for a different cheesy twist.
For a crunchy topping, mix bread crumbs with grated Parmesan.
Make these ahead and refrigerate before baking, adding a few extra minutes to the bake time.

Storage

Store leftover pasta bakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to retain the crispy topping, or microwave individual portions if short on time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta shape?

Yes, short tubular pasta like penne or ziti works well and holds the sauce nicely.

Can I make this recipe dairy-free?

You can substitute dairy ingredients with plant-based alternatives, such as coconut cream and vegan cheese, but the texture and flavor will differ slightly.

Mini Mushroom Pasta Bakes Recipe

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Mini Mushroom Pasta Bakes are individual servings of hearty rigatoni baked in a creamy, cheesy mushroom sauce with caramelized onions and a crispy breadcrumb topping. This comforting dish combines smoky gouda, Dijon mustard, and tender mushrooms for a rich, flavorful meal perfect for cozy dinners or entertaining.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 mini pasta bakes 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Pasta

1 lb. rigatoni
Kosher salt (for boiling pasta)

Sauce and Filling

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
1/2 tsp salt (for onions)
1 tsp salt (for mushrooms)

Topping

1/4 cup plain bread crumbs
1 tbsp. chopped fresh parsley

Instructions

Preheat and Cook Pasta: Preheat your oven to 350°F (175°C) and place six mini loaf pans (about 5 3/4″ x 3 3/4″) on a baking sheet. Bring a large pot of salted water to a boil and cook the rigatoni until very al dente, about 7 to 8 minutes. You want the pasta to still show its white core when cut. Reserve one cup of pasta cooking water before draining the pasta.
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. Stir occasionally and cook until the onions are deeply caramelized and softened, which takes about 15 to 20 minutes. Season with 1/2 teaspoon salt, then transfer this mixture to a medium bowl.
Cook Mushrooms and Combine: In the same pot, heat the remaining 4 tablespoons olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they become crispy and caramelized, roughly 10 minutes. Season with 1 teaspoon salt. Add the caramelized onion mixture and butter, stirring until the butter melts. Sprinkle in the flour and cook with frequent stirring until the roux turns lightly golden and fragrant, about 2 minutes.
Make Cream Sauce and Add Cheese: Reduce the heat to medium-low. Slowly pour in the heavy cream and whisk in the Dijon mustard until smooth and lump-free. Bring the sauce to a gentle simmer then remove from heat. Stir in the shredded smoked gouda until fully melted and incorporated. If the sauce appears too thick, adjust consistency by stirring in 1/2 to 1 cup of the reserved pasta water. Fold the cooked rigatoni gently into the sauce until evenly coated.
Prepare Breadcrumb Topping: In a small bowl, toss the bread crumbs with the remaining 1 tablespoon of olive oil until the mixture resembles wet sand in texture.
Assemble Mini Bakes: Divide the creamy mushroom rigatoni mixture evenly among the prepared mini loaf pans. Sprinkle the oiled breadcrumb topping evenly over each portion.
Bake and Garnish: Bake the pasta bakes in the preheated oven until the breadcrumb topping turns golden brown and crispy, about 10 to 13 minutes. Remove from the oven and garnish each mini bake with chopped fresh parsley before serving.

Notes

Be sure to cook the rigatoni al dente so it doesn’t become mushy after baking.
The smoked gouda adds a rich, smoky flavor, but you can substitute with smoked cheddar or Gruyere if preferred.
Use mini loaf pans or similar-sized oven-safe dishes for individual servings; ramekins can also work.
Caramelizing the onions properly adds great depth to the sauce, so cook them low and slow.
Breadcrumb topping can be substituted with panko for extra crunch.

Keywords: mini pasta bake, mushroom pasta, baked rigatoni, smoked gouda pasta, creamy pasta, individual pasta servings, comfort food