Garlic Mushroom Pasta Bake
Dive into the comforting indulgence of a Garlic Mushroom Pasta Bake, a creamy, cheesy delight that's perfect for cozy dinners or family gatherings. This recipe combines tender penne pasta with a luscious garlic-infused mushroom sauce, made irresistibly rich with heavy cream, Parmesan, and mozzarella cheese. Sautéed mushrooms add a hearty, earthy flavor while a golden, bubbly cheese topping brings the perfect finishing touch. Ready in under an hour, this easy baked pasta dish offers a balance of elegance and simplicity, making it ideal for weeknight meals or special occasions. Garnish with fresh parsley for a burst of color and flavor, and serve with a side of crusty bread for the ultimate comfort food experience. Keywords: garlic mushroom pasta bake, creamy pasta bake, cheesy pasta, easy dinner recipe, baked pasta dish.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 300 grams button mushrooms, sliced
- 2 tablespoons all-purpose flour
- 500 ml milk
- 100 ml heavy cream
- 100 grams grated Parmesan cheese
- 150 grams shredded mozzarella cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 200°C (400°F).
Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil and butter over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the sliced mushrooms and cook for 5-7 minutes until they release their moisture and start to become golden brown.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the milk, whisking constantly to ensure there are no lumps.
Add the heavy cream and continue to stir until the sauce thickens, about 3-5 minutes.
Stir in the Parmesan cheese, salt, and black pepper, and mix until the cheese is melted and the sauce is creamy.
Add the cooked pasta to the skillet and toss until well coated with the sauce.
Transfer the pasta mixture to a greased baking dish and top with the shredded mozzarella cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly.
Remove from the oven and let cool for a few minutes.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
3510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.7 g | 214% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 5341 mg | 232% | |
| Total Carbohydrate | 349.6 g | 127% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 31.3 g | ||
| Protein | 157.0 g | 314% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 2875 mg | 221% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2715 mg | 58% | |
*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.
