Caruso Casserole
Indulge in the comforting elegance of Caruso Casserole, a creamy baked pasta dish that brings gourmet flavors to your table with ease. Featuring tender penne pasta coated in a rich, velvety sauce made from a blend of whole milk, heavy cream, and Parmesan cheese, this casserole is elevated with the savory addition of sautéed cremini mushrooms and diced ham. A golden breadcrumb topping adds a delightful crunch, while a touch of nutmeg infuses subtle warmth into the sauce. Perfect for cozy family dinners or entertaining guests, this crowd-pleasing recipe is ready in just an hour, making it a delicious weeknight indulgence or a weekend favorite. Don’t forget to garnish with fresh parsley for a vibrant, aromatic finish!
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Recipe Information
Ingredients
- 400 grams Penne pasta
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 200 grams Cremini mushrooms (sliced)
- 200 grams Ham (diced)
- 1 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Nutmeg (optional, freshly grated)
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with olive oil.
Bring a large pot of salted water to a boil. Cook the penne pasta until al dente according to package instructions, then drain and set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced mushrooms and cook until softened and lightly browned, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden and bubbly.
Slowly whisk in the milk and chicken broth, ensuring there are no lumps. Continue whisking until the mixture thickens, about 5 minutes.
Lower the heat and stir in the heavy cream, Parmesan cheese, salt, black pepper, and nutmeg, if using. Stir until the cheese has melted and the sauce is creamy.
Add the cooked mushrooms and diced ham to the sauce, mixing well. Combine the sauce with the cooked pasta, stirring to coat evenly.
Pour the pasta and sauce mixture into the prepared casserole dish. Sprinkle breadcrumbs evenly over the top for a crisp crust.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbling and the breadcrumbs are golden brown.
Remove from the oven and let it cool slightly before serving. Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1593 mg | 69% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 6.5 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 553 mg | 43% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
