Il Cucinologo
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Baked Pasta with Mushrooms

17/11/2023

Baked pasta with mushrooms is a rich and flavorful dish, perfect when you’re looking for comfort food. Here’s how to prepare it.

Ingredients

  • 350 g short pasta (such as penne or rigatoni)
  • 500 g mushrooms (porcini, button or mixed)
  • 200 g béchamel
  • 100 g grated cheese (Parmesan or pecorino)
  • 1 clove of garlic
  • Chopped parsley to taste
  • Extra-virgin olive oil
  • Salt and pepper to taste
  • Butter for greasing the baking dish
  • (Optional) 100 g mozzarella or scamorza cut into cubes to make the dish stringy

Preparation

  1. Clean the mushrooms, removing any traces of soil with a damp cloth, then slice them.
  2. In a large pan, heat a drizzle of oil with a whole clove of garlic. Add the sliced mushrooms and cook until golden, then remove the garlic.
  3. Cook the pasta in plenty of salted water for about two-thirds of the time indicated on the package; it should be very al dente. Drain the pasta and reserve some of the cooking water.
  4. Prepare the béchamel (you can also use ready-made): melt a piece of butter in a saucepan, add flour and cook for a few minutes. Gradually pour in the hot milk, stirring continuously to avoid lumps. Season with salt, pepper and nutmeg, and cook until you obtain a thick sauce.
  5. In a large bowl, mix the pasta with the mushrooms, béchamel, most of the grated cheese, chopped parsley and, if you prefer, the mozzarella cubes. If the mixture is too thick, add a little of the reserved pasta cooking water.
  6. Grease a baking dish with butter, pour in the pasta and mushroom mixture and level it evenly.
  7. Sprinkle with the remaining grated cheese and, if desired, a few knobs of butter for better browning.
  8. Bake in a preheated oven at 200 °C for about 20 minutes or until the surface is golden and crispy.
  9. Let rest for a few minutes before serving.

Fun Fact

Baked pasta with mushrooms is an autumnal variation of the classic baked pasta dish. The mushrooms can vary depending on the season and availability, creating different flavor nuances each time. In Italy, every region has its own variations of baked pasta, using different types of pasta, cheeses and additional ingredients. For example, some versions include crumbled sausage for an extra touch of flavor.