Mini Mushroom Pasta Bakes Recipe

Introduction

These Mini Mushroom Pasta Bakes are comforting, creamy, and packed with rich flavors from caramelized onions, smoked gouda, and tender mushrooms. Perfect for individual servings, they make a delightful meal for any occasion.

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 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

1. Step 1: Preheat your oven to 350°F and set out six mini loaf pans (about 5 3/4″ x 3 3/4″) on a sheet tray. In a large pot of boiling salted water, cook the rigatoni, stirring occasionally, until very al dente, about 7 to 8 minutes. You want the pasta slightly undercooked so it finishes baking in the sauce. Reserve 1 cup of the pasta water before draining.
2. 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. Cook slowly, stirring occasionally, until the onions are deeply caramelized and softened, about 15 to 20 minutes. Season with 1/2 teaspoon salt, then transfer the mixture to a medium bowl.
3. Step 3: 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 are crispy and caramelized, about 10 minutes. Season with 1 teaspoon salt.
4. Step 4: Return the onion mixture to the pot with the mushrooms. Add the butter and stir until melted. Sprinkle in the flour and cook, stirring frequently, until the mixture turns lightly golden and fragrant, about 2 minutes.
5. Step 5: Reduce the heat to medium-low. Slowly add the heavy cream and Dijon mustard, whisking constantly to avoid lumps. Bring to a gentle simmer, then remove from heat and stir in the shredded smoked gouda until melted. If the sauce feels too thick, add 1/2 to 1 cup of the reserved pasta water until it reaches your preferred consistency. Fold in the cooked rigatoni.
6. Step 6: In a small bowl, combine the bread crumbs with the remaining 1 tablespoon of olive oil. Toss until the mixture resembles wet sand in texture.
7. Step 7: Divide the pasta mixture evenly among the mini loaf pans. Sprinkle the bread crumb topping over each one.
8. Step 8: Bake in the preheated oven until the tops are golden brown, about 10 to 13 minutes. Garnish with chopped fresh parsley before serving.

Tips & Variations

• For a different flavor, try swapping smoked gouda for sharp cheddar or gruyère cheese.
• If you prefer a vegetarian version, ensure the cheese you use does not contain animal rennet.
• Use panko bread crumbs for an extra crunchy topping.
• To add a bit of heat, sprinkle some crushed red pepper flakes into the mushroom mixture.

Storage

Store any leftover mini pasta bakes covered in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to keep the topping crisp. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the pasta bakes and refrigerate them for up to 24 hours before baking. Just cover tightly to prevent drying out.

Can I use a different type of pasta?

Absolutely! Rigatoni works well because it holds the sauce, but penne, ziti, or even shells would also be delicious in this recipe.

Mini Mushroom Pasta Bakes Recipe

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Mini Mushroom Pasta Bakes are individual-sized creamy pasta casseroles bursting with caramelized onions, garlic, and crispy mushrooms, layered with smoky Gouda cheese, and topped with a golden breadcrumb crust. These savory bakes offer a comforting twist on classic mac and cheese, perfect for cozy dinners or entertaining.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 mini pasta bakes 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

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Pasta & Seasoning

• Kosher salt, to taste
• 1 lb. rigatoni

Sauce & 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

Topping & Garnish

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

Instructions

1. Preheat and cook pasta: Preheat the oven to 350°F and arrange six mini loaf pans (approximately 5 3/4″ x 3 3/4″) on a baking sheet. Bring a large pot of salted water to a boil. Cook the rigatoni until very al dente, about 7 to 8 minutes; the pasta should still have a white center visible when cut. Reserve 1 cup of the pasta cooking water before draining.
2. Caramelize onions and garlic: While pasta cooks, heat 4 tablespoons of olive oil in a large pot over medium heat. Add the thinly sliced onions and grated garlic, cooking and stirring occasionally until the onions are deeply caramelized and softened, about 15 to 20 minutes. Season with 1/2 teaspoon kosher salt. Transfer to a medium bowl.
3. Sauté mushrooms: In the same pot, heat the remaining 4 tablespoons of olive oil over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, until they are crispy and caramelized, about 10 minutes. Season with 1 teaspoon kosher salt. Return the onion and garlic mixture to the pot along with the butter pieces, stirring until the butter melts.
4. Make the cheese sauce: Sprinkle the flour over the mushroom and onion mixture and cook, stirring frequently, until the flour is lightly golden and fragrant, about 2 minutes. Reduce heat to medium-low and gradually whisk in the heavy cream and Dijon mustard until smooth with no lumps. Bring to a gentle simmer, then remove from heat and stir in the shredded smoked Gouda cheese until melted and combined. Adjust sauce thickness by adding 1/2 to 1 cup of the reserved pasta water until the desired creamy consistency is reached. Fold the drained rigatoni into the sauce.
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.
6. Assemble bakes: Divide the creamy mushroom pasta mixture evenly among the mini loaf pans. Sprinkle the breadcrumb topping evenly over each portion.
7. Bake and garnish: Bake in the preheated oven until the breadcrumbs are golden brown and crisp, about 10 to 13 minutes. Remove from the oven and sprinkle each pasta bake with chopped fresh parsley before serving.

Notes

• Be sure to cook the rigatoni very al dente to avoid overcooking during baking.
• Use smoked Gouda for a rich, smoky flavor, but you can substitute with another melty cheese if desired.
• The breadcrumb topping adds a lovely crunch; do not skip it.
• Reserved pasta water helps to adjust the sauce consistency without thinning flavor.
• Mini loaf pans are ideal for individual servings, but you can use a larger baking dish if preferred, adjusting baking time accordingly.

Keywords: mini pasta bakes, mushroom pasta, creamy pasta bake, individual pasta casserole, smoked gouda pasta, rigatoni bake