- Italian pasta
There's no tomato sauce in this baked pasta dish, just white bechamel sauce, sauteed mushrooms and pancetta.
5 people made this
- For the bechamel sauce
- 50g butter
- 50g plain flour
- 600ml milk
- salt, pepper and nutmeg, to taste
- For the mushrooms
- 250g mushrooms of your choice, sliced (shiitake, porcini, button, cremini)
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, crushed
- 100ml white wine
- 1 small bunch fresh parsley, finely chopped, stems and leaves divided
- salt and pepper, to taste
- For the pasta
- 100g pancetta or bacon, cut in pieces
- 500g maccheroni, penne or other short pasta
- 3 tablespoons grated Parmesan cheese, divided
MethodPrep:40min ›Cook:30min ›Ready in:1hr10min
- To make the bechamel sauce: Melt butter in a saucepan and add the flour. Mix with a whisk and keep cooking until the flour absorbs the butter and makes a smooth white paste. Pour in the milk, a bit at a time; keep whisking until the mixture thickens up into a smooth sauce. Season with salt, pepper and nutmeg. Set the sauce aside.
- In a pan over medium-low heat, cook the garlic with the parsley stems. When the oil starts sizzling, add the mushrooms and coat in oil. Increase heat, pour in the wine and let the alcohol evaporate. Lower to medium heat and cook for 10 minutes, or until soft. Remove from the heat, season with salt and pepper and parsley leaves. Discard garlic.
- Fry the pancetta or bacon in a non stick pan on high heat until well cooked. Remove with a slotted spoon and drain on kitchen paper.
- Preheat the oven to 180 C / Gas 4.
- Cook the pasta for half the time suggested on the package. Drain and transfer into a bowl. Add bechamel, mushrooms and bacon. Toss well and then add 2 tablespoons grated Parmesan. Transfer into a baking dish and sprinkle the top with the remaining grated Parmesan cheese.
- Bake in the preheated oven for 20 minutes.
- Turn on the oven grill and transfer the pasta bake to the top shelf to brown, about 5 minutes.
This baked pasta is even tastier after a few hours of resting. Prepare up to a day in advance, store in the fridge and reheat for 10 minutes in a preheated oven before serving.
Reviews & ratingsAverage global rating:(1)
Creamy Pasta with Crispy Mushrooms
Supermarkets would have you believe it’s always mushroom season. It is—for white buttons, maybe. But the first cool fall days bring feathery maitakes, meaty oysters, and other flavorful varieties worth seeking out at the farmers’ market. Whichever one you pick, all they’ll need is a quick sear in a hot pan before being tossed into a creamy pasta sauce.
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- 1/2 tablespoon extra-virgin olive oil, plus more for drizzling
- 1/4 pound pancetta, diced
- 2 cups sliced shiitake mushrooms, woody stems trimmed
- 1 medium shallot, thinly sliced (about 1/3 cup)
- 1/2 serrano chile pepper, stemmed and minced
- 5 cups homemade or store-bought low-sodium chicken stock or vegetable stock
- 1 pound dried fusilli or other short, twisted pasta
- Kosher salt and freshly ground black pepper
- 1 bunch greens, such as dandelion, mustard, or kale, stems trimmed and leaves cut into 2-inch pieces (about 4 cups)
- 2 tablespoons fresh juice from 1 lemon
- Parmesan, for grating
Made half the recipe, a little on the rich side so next time I would reduce the gorgonzola cheese, but this pasta has lots of flavor!
I have been teaching myself to cook for the past 6 months, and I saw this recipe and I knew my husband would like it because of the ingredients. What I underestimated was how MUCH he would like it. He said it was the best thing I've ever made. The substitute I made was crimini mushrooms for Shiitake (because of the price). I made the full amount and I took half of it into a separate dish for our friends to have. I used Gorgonzola Dolce and I did not find it overwhelming at all.
This was excellent. Defintely perfect for a cold winter day but it does make a lot. I halved the recipe for the 2 of us and still have enough leftover to freeze for another dinner. I used cremini because the store was out of shiitake and it worked fine. I also used Emmenthal as well as the Fontina and used blue Bressy instead of gorgonzola because the flavor is less overwhelming.
A bit long to make, but nice on a rainy day and worth every minute spent in the kitchen. I did not use the gorgonzola due to familial preference, but I am sure it brings the dish to a slightly higher level. I used one cup of the tomato juice in addition to the tomatoes and the result was perfect.
Delicious! We added a handful of sliced Kalamata OLIVES, as suggested, and it gave it a nice zing! To improve the color, and give it a fresher taste, I added FRESH BASIL and fresh sliced CHERRY TOMATOES (1 bag-replaced some of the canned ones). I replaced 2/3 of parmesan with PARMESAN REGGIANO, which was great! Most importantly I HALVED THE GORGONZOLA! I think it would have overpowered the dish for me, as I am not a fan of that flavor. If you are not a fan, put in a forth of the ammount, or replace with another cheese of choice.
This is a staple in our winter kitchen. We call it Snowstorm Pasta, which speaks for itself. I use extra fontina and gorgonzola.
This is a go-to entertaining recipe for us. Very easy to adjust to your tastes or available ingredients. I will say that it makes a LOT. I've always needed 2 3-qt glass casserole dishes to fit it all. So, when I'm just making it for our weekday dinner, I cut it in half. Also, the ability to easily prepare it ahead of time is perfect for when you're having guests for the weekend.
I guess the people that complained about the cost do not have Trader Joe's, Costco or Sam's. All the meat/chesse is resonable there. This is the best recipe to make ahead and feed a crowd. I love it.
I made this for my book club and everyone loved it. I substituted baby bellas for the shitakes because I like them better. It's a little rich but worth the calories.
I made this for a big family dinner and everyone loved it! It was a bit time consuming, but worth the effort. The only ingredient that I had to substitute was the shiitake mushrooms since they're not available. Used crimini and they worked just fine. I will definitely make this again.
This came out very well. I made this over new years. We wanted some sort of baked pasta, and this had enough interesting tastes and spices to distance it from a typical casserole. We have had it as leftovers and it stores and reheats well also.
This is by far the best recipe I have ever tried on Epicurious. I made this for part of a dinner party, got rave reviews and everyone wanted the recipe. Only change I made was substituted buttom mushrooms for shiitake because of cost. I'll certainly be making this again and again.
You can't go wrong with this dish. The sauce is very flavourful, and it can be made a day ahead. perfect for entertaining. I love the recipe as it is, however, next time, I might add some kalamata olives for a little kick. This is one of my favourite pasta dishes, a big hit with our guests.
I cannot believe I found this again. I have been crazy abt this dish since I first prepared it. I tore a page from a magazine, made the dish out of town for family, and everyone loved it. I later lost the recipe and did my best to remember every detail, which I thought I did fairly well, and have made it again and again from memory. Well, here it is. One difference is that I thought it called for Portabella mushrooms and not Shiitake, however I did remember the roux (not perfectly) and the red pepper flakes (but not the other spices). It's a crowd pleaser.
Pretty easy and got rave reviews at my dinner party. I also liked it because it allows you do visit with guests while it's in the oven. Easy and tastes great.
This was very easy to make and was a big hit at a recent party. I like that you can do all the prep work the day before. I served with two other pasta dishes, green salad with blue cheese and for desert, we had tiramisu!
My husband said he wouldn't like this dish. I have to agree, it wasn't a beautiful looking dish (the color is what did it). I used shitake & oyster mushrooms. I used cheese that I had on hand. I used reggiano, asiago & mozzarella. I also combined everything in a big pan, put some of the sauce in the bottom of the baking dish and then layered the pasta and sauce like you would lasagna. I also added green olives that I needed to use. I will make this dish again without a doubt.
Oh my goodness, was this delicious. You don't want to know how many helpings we all had. I substituted creminis for shiitakes and deli-sliced black-forest ham for the prosciutto as a cost-savings, but other than that I followed the recipe exactly and it was just SUBLIME. I'm mystified by those who found the color off-putting--perhaps they used portobellos without de-gilling them? That can make things muddy-looking. If this weren't so fattening, Iɽ make it every week.
We made this for a dinner party for 6. We probably had another meal for the 2 of us w/ the leftovers. IT was a huge hit and easy to prepare in advance.
I have made this numerous times for parties without the prosciutto (making it a great vegan option for guests), and it has always been a hit! If you think shiitakes are too expensive, get the freeze-dried ones at any asian grocery (about $4 a bag
1lb re-hydrated). Last time I made it, EVRERYONE wanted the recipe!
I made one fourth of the recipe, omitting prosciutto. It still made a gargantuan amount for a side dish for two. The pasta was pleasantly creamy. My husband liked it. I thought it was good but not great. Bacon, ham or prosciutto might improve the flavor. I'll keep looking for better ways to use my fontina.
This is a three and a half forker. Mmmmm delicious! I skipped the prosciutto and used white mushrooms (1.5lbs), but otherwise followed the recipe.
I made this recipe for Christmas 2004, and everyone decided it was the best part of the meal. Similar to another reviewer, I substituted crimini mushrooms for the shiitake, and it was great. As the recipe indicated, don't boil the pasta for long it cooks again in the oven (that was probably the cause of one reviewer's "mush" problem). It was great to be able to make it ahead of time (I made it the night before). Just make sure to bring it up to room temperature before baking.
Very tasty and worth the time and effort this dish takes to make. My family all had seconds. Just plan ahead for all of the grating and chopping!
I made this recipe for a family Christmas party last year and it was extremely well received. I substituted baby bella mushrooms for the shiitake as I prefer them. I think the gorgonzola "makes" the dish - just enough to give it some bite and depth. It is a bit of effort but it can all be prepared the night before and stored in the ɿrig until baking time. A perfect party dish. I have been requested to make it again this year.
Preheat the oven to 200˚C/400˚F/Gas Mark 6.
In a medium frying pan, gently fry the onion along with the garlic and thyme in some oil for 3-4 mins over a medium heat, then remove from the pan and set aside.
In the same pan fry the mushrooms over a very high heat until golden, add the white wine and 2tbsp of soy sauce and reduce by half. Reduce the heat then return the onions to the pan and keep warm.
Cook the pasta according to the packet instructions in a large pan of boiling water along with 1tbsp soy sauce, then drain and set the pasta aside.
Meanwhile for the bechamel sauce: in a medium saucepan melt the butter over a medium heat, then whisk in the flour and cook for 2-3 mins. Gradually pour in the milk and continue whisking until thickened and smooth. Season with 1tbsp soy sauce, mustard and a good twisting of black pepper.
Pour the sauce into the mushroom pan and combine with 1/2 of the Parmesan cheese and the cooked pasta.
Transfer the pasta into a baking dish and top with the remaining Parmesan cheese and the breadcrumbs.
Bake in the preheated oven for 20 mins, serve and garnish with some flat-leaf parsley.
Baked Ziti with Beef & Wild Mushroom Ragu
1. Preheat the oven to 400°. Bring a large pot of water to a boil. In a large skillet, heat the oil over medium-high. Add the mushrooms, onion, and garlic and cook, stirring often, until softened, about 5 minutes.
2. Add the beef and cook, stirring and breaking up the meat with a spoon, until browned, about 5 minutes. Add the marinara. Simmer for 5 minutes more season with salt and pepper.
3. Salt the boiling water and add the pasta. Cook until al dente. Reserve 1/2 cup of the cooking water and drain the pasta. Return the pasta and cooking water to the pot. Stir in the sauce and chopped oregano, then 3 cups mozzarella. Transfer to a greased 9-by-13-inch baking dish.
4. Bake the ziti for 10 minutes. Top with 1 cup Parmesan and the remaining 1 cup mozzarella. Bake until bubbling, 15 to 20 minutes more. Top the ziti with oregano leaves and more Parmesan.
Short fusilli bucati with gorgonzola, pancetta & mushrooms.
Fusilli bucati corti con Gorgonzola, pancetta e funghi.
When it comes to favourite foods, needless to say, I have many! But the combo of bacon, cheese and mushrooms has been a particular favourite of mine since childhood! I’m sure a few of you share this preference with me! Pasta is, of course, a fantastic medium for creating dishes with those ingredients! So, when I recently bought a box of short fusilli bucati corti (short hollow fusilli), I decided not to follow one particular recipe but to put something together using my favourite combo and ideas from a number of similar Northern Italian recipes. Bacon,cheese and mushrooms are very popular additions to many pasta recipes in the North of Italy.
One of the best cheeses for pasta sauces is, if you like it, gorgonzola. I love it, so this is the cheese I decided to use. Gorgonzola is a popular Italian blue cheese (Italians actually call blue cheese ‘verde’ meaning green!) which comes from Northern Italy and is made from un-skimmed cow’s milk to which Penicillium Roquefort has been added. The cheese is then aged for 3-4 months. The older it is, the firmer it becomes. Italian cheese shops and supermarkets normally sell different kinds of gorgonzola dolce (meaning sweet), which is creamier and generally younger, or ‘piccante’ (meaning spicy), which is firmer and more crumbly.
Gorgonzola is very popular in Northern Italy and frequently used in pasta dishes made with gnocchi or short pasta like this short fusilli bucati (meaning fusilli with a hole) or penne or rigatoni, in risottos and on pizza. If you have 4 cheeses (quattro formaggi) pizza in Italy, one of those cheeses will be gorgonzola.
Italians don’t really eat bacon as it’s eaten in UK and USA. What they mostly use is pancetta and that is the second main ingredient in this pasta dish. Pancetta is made from pork belly which has been salted and cured. There are two types of pancetta here in Italy rolled or in a slab. Italians often eat the rolled type like salami or ham as slices in sandwiches or as part of a cold cuts starter. A slab of pancetta is actually like a thin brick and this is often cut into cubes or thick slices for cooking.
I would have loved to use wild mushrooms in this short fusilli bucati recipe, but we’ve had quite a dry few weeks and there aren’t any wild mushrooms around. Of course, wild mushrooms, especially Porcini, are a common ingredient in many Italian dishes and if I’d had some, I definitely would have used them. Personally, I don’t really like using dried mushrooms as they have a much stronger taste than the fresh ones. So, I choose to use cultivated mushrooms.
Criminis and Pioppini mushrooms.
First, I decided on criminis or baby portobello mushrooms because they have a better flavour than the younger white button mushrooms and stay firmer when cooked.The second mushroom I used was Pioppini, also known as Black Poplar mushrooms or Willow mushrooms. These cute looking small long stemmed mushrooms have quite a rich, earthy taste and are very popular here in ‘pasta con funghi’ recipes.
Pioppini are also very high in fibre and are a great source of a number of nutrients and vitamins. I choose to make this dish with these two mushrooms but I think it can be made with others too. Just use your favourites!
An easy sauce to make!
This sauce is easy to make because none of the ingredients need very long to cook and you just cook them all more or less together in the same pan. After having made the sauce and cooked the pasta almost al dente, I just mixed the two together and baked it in the oven until the top layer of pasta started to get crispy! However, you can also serve this short fusilli bucati dish without baking. Just cook the pasta as normal until al dente, drain, mix with the sauce and serve with some grated Parmesan or grana.
There’s nothing like a good baked pasta on a cold day or when you’re really hungry! Don’t you think? I guess that’s why I chose to bake this dish. But, whichever way you eat it, I’m sure you’ll love it. Do let me know how it turns out. You can comment here on the blog or on The Pasta Project Facebook page. I’d love to hear from you!
17 Easy Baked Pasta Recipes That Are Cozy AF
I don’t know if it’s the dreary weather or my higher-than-usual stress levels, but I’ve been craving pasta a lot lately. First, I just threw together simple stovetop pastas with whatever I had in the fridge. A few days in, though, I went on the hunt for a few easy baked pasta recipes that could add a little more variety (and excitement!) to my pasta routine—without adding any more stress to my weeknights.
Lucky for me, there are scores of easy baked pasta recipes on Pinterest, and in pretty much every foodie corner of the internet. They range from light-ish on the dairy to going all in with several different types of cheese, and from totally meatless to decidedly meaty. In other words, there’s an easy pasta option for any mood, eating style, or craving.
If you want to branch out into the world of baked pasta but aren’t sure where to start, these 17 easy baked pasta recipes are all accessible for beginner cooks, and will walk you through the basics. If you’d rather wing it, I’d recommend using the easy baked penne recipe below as a base for whatever other fillings you want to add.
Pasta Al Forno With Chicken and Pancetta
If you didn’t know already, al forno means “cooked in the oven”, and we think that it’s a great way to bring more flavor to pasta! Just try this recipe, that has chicken, pancetta, mushrooms, and all those Italian flavors that we all love and enjoy. Basil, oregano, tomato sauce, all the good stuff! It’s a recipe that really brings the best out of all ingredients!