Mushroom Pasta Gratin
Indulge in the creamy, cheesy comfort of Mushroom Pasta Gratin, a baked casserole dish that brings together tender penne pasta, golden sautéed mushrooms, and a luscious Parmesan and cream-infused béchamel sauce. Topped with gooey mozzarella and a crunchy breadcrumb-parsley crust, this dish is a perfect harmony of textures and flavors. Whether you're craving a hearty weeknight dinner or an impressive side dish for entertaining, this recipe is a surefire crowd-pleaser. With its simple ingredients and irresistible golden-brown finish, Mushroom Pasta Gratin is the ultimate comfort food, offering rich, savory satisfaction in every bite.
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Recipe Information
Ingredients
- 400 grams Penne pasta
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 250 grams Button mushrooms, sliced
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 500 milliliters Whole milk
- 100 milliliters Heavy cream
- 100 grams Grated Parmesan cheese
- 150 grams Shredded mozzarella cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams Breadcrumbs
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 200°C (400°F).
Cook the penne pasta according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat.
Add the sliced mushrooms and sauté for 5-7 minutes until golden brown and tender. Stir in the minced garlic and cook for an additional minute. Remove from heat and set aside.
In the same pan, melt the remaining tablespoon of butter over medium heat. Sprinkle in the all-purpose flour and whisk continuously to form a roux. Cook for 1 minute.
Gradually pour in the milk, whisking constantly to avoid lumps. Continue stirring until the sauce thickens, about 3-4 minutes.
Stir in the heavy cream, Parmesan cheese, salt, and black pepper. Cook for another 2 minutes until the cheese is fully melted and the sauce is smooth.
Add the sautéed mushrooms and cooked pasta to the sauce. Toss until the pasta is evenly coated.
Transfer the pasta mixture to a greased baking dish. Top with the shredded mozzarella cheese.
In a small bowl, mix the breadcrumbs with the chopped parsley. Sprinkle this mixture evenly over the mozzarella cheese layer.
Bake in the preheated oven for 20 minutes, or until the top is golden and bubbling.
Let the gratin cool for a few minutes before serving. Enjoy your Mushroom Pasta Gratin!
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 10.2 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 725 mg | 56% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 478 mg | 10% | |
*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.
