Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary gastronomic experience! This Wild Mushroom Pasta Bake is not just a recipe—it's a creamy, cheesy symphony of flavors that will make your taste buds dance with delight. Imagine a dish that combines the earthy richness of wild mushrooms, the luxurious creaminess of two types of cheese, and the comforting embrace of perfectly cooked pasta. Whether you're a seasoned home chef or a cooking novice, this recipe promises to elevate your meal from mundane to magnificent in just one hour!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 300g pasta (penne or rigatoni)
- 400g mixed wild mushrooms, chopped
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat the oven to 375°F (190°C). Ensure the oven rack is positioned in the middle for even heating.
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until it is al dente, typically 8-10 minutes. Drain the pasta and set aside, reserving a small amount of pasta water.
- In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the chopped wild mushrooms and sauté until they release their moisture and become golden brown, approximately 5-7 minutes.
- Add minced garlic to the mushrooms and cook for an additional 1-2 minutes until fragrant. Sprinkle thyme, salt, and pepper over the mushrooms and stir to combine.
- Reduce the heat to medium-low and pour in the heavy cream. Simmer gently for 3-4 minutes, allowing the cream to slightly thicken and absorb the mushroom flavors.
- In a large mixing bowl, combine the cooked pasta, mushroom cream sauce, and half of the grated Parmesan cheese. If the mixture seems dry, add a small amount of reserved pasta water.
- Transfer the pasta mixture to a large, greased baking dish. Spread it evenly and top with the remaining Parmesan and shredded mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and golden brown with crispy edges.
- Remove from the oven and let the pasta bake rest for 5-10 minutes before serving. This allows the sauce to set and makes serving easier.
- Garnish with fresh chopped parsley or additional thyme if desired. Serve hot as a main course or side dish.
Tips
- Choose a variety of wild mushrooms for maximum flavor complexity—mix cremini, shiitake, and oyster mushrooms for a gourmet touch.
- Always salt your pasta water generously—it's your first chance to add flavor to the dish.
- For the most golden and crispy cheese topping, broil the pasta bake for 2-3 minutes at the end of cooking.
- If the sauce seems too thick, use reserved pasta water to adjust the consistency—it's packed with starch and flavor.
- Let the dish rest after baking to allow the sauce to set and make serving easier.
- For a lighter version, you can substitute half the heavy cream with half-and-half or whole milk.
- Fresh herbs make a world of difference—don't skip the optional garnish of parsley or thyme!
Nutrition Facts
Calories: 580kcal
Carbohydrates: 35g
Protein: 22g
Fat: 42g
Saturated Fat: 25g
Cholesterol: 130mg
