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Mini Mushroom Pasta Bakes Recipe

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★★★★★

5 from 90 reviews

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.

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

  1. 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.
  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. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://cookedbycleo.com/mini-mushroom-pasta-bakes-recipe/