This creamy mushroom pasta bake is a comforting dish perfect for any meal. Tender pasta is coated in a rich cheese sauce, complemented by earthy mushrooms and fresh herbs. Each bite offers a delicious mix of creamy, cheesy goodness and savoury flavours.
You'll also love my creamy mushroom pasta, chicken and bacon pasta, creamy tuna pasta bake, and this chicken pasta bake.
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⭐️ Why this recipe works
- Rich and Creamy: The combination of milk, cream, and cheddar cheese creates a luscious, velvety sauce that coats the pasta beautifully.
- Flavorful Mushrooms: Pan-frying the mushrooms until they are deeply browned enhances their natural umami flavor and adds a robust, earthy taste to the dish.
- Herb Infusion: Fresh rosemary and thyme infuse the sauce with aromatic notes, elevating the overall flavor profile.
- Balanced Acidity: A splash of lemon juice adds a bright, tangy contrast to the rich, creamy sauce, balancing the flavors perfectly.
- Versatile Base: This recipe is highly adaptable, allowing for substitutions like different types of pasta or the addition of other vegetables.
🧾 Ingredients overview
- Olive Oil: Used for sautéing the mushrooms and vegetables, adding richness and depth to the dish.
- Butter: Enhances the flavor and creates a smooth base for the sauce.
- Yellow Onion: Adds sweetness and depth of flavor when sautéed.
- Garlic: Infuses the dish with a pungent, aromatic kick.
- White Mushrooms: The main ingredient, providing an earthy, umami flavor.
- Rosemary and Thyme: Fresh herbs that add a fragrant, herbal note to the sauce.
- Mushroom and Truffle Ravioli: Adds a gourmet touch with its rich filling. *Use any filled pasta that you like.
- Milk and Cream: Create a rich, creamy sauce that coats the pasta.
- Cheddar and Mozzarella Cheese: Melt into the sauce, adding creaminess and a cheesy top layer.
- Lemon Juice: Balances the richness of the dish with a touch of acidity.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Creamy Mushroom Pasta Bake recipe step-by-step
Cook the ravioli according to package instructions. Drain and set aside. Preheat the oven to 200ºC.
- Prepare the Mushrooms: Heat 2 tablespoons of olive oil in an ovenproof pan over high heat. Add the mushrooms and pan-fry until they are deeply browned on all sides. Remove the mushrooms from the pan and place them in a bowl.
- Sauté Onions and Garlic: In the same pan, heat the butter and remaining olive oil. Sauté the onion and garlic until soft and translucent, about 5 minutes. Add the thyme and rosemary and sauté for an additional 2 minutes.
- Make the Sauce: Pour the cream and milk into the pan and bring to a gentle simmer.
- Add the Cheese: Add 75 g of the grated cheddar, reserving the rest for the topping. Whisk the cheese into the sauce until smooth.
- Combine and Bake: Add the mushrooms back into the sauce and stir well. Gently stir in the cooked pasta, ensuring it is well coated. Taste and adjust seasoning if necessary. Sprinkle the mozzarella and remaining cheddar over the pasta. Bake in the preheated oven for about 10 minutes, until the cheese is golden and bubbling and the sauce is starting to bubble up around the edges.
📖 Variations
- Pasta Substitution: Use penne, rigatoni, or any short pasta if you don't have mushroom and truffle ravioli.
- Additional Veggies: Add spinach, bell peppers, or courgette (zucchini) for extra nutrition and color.
- Herb Alternatives: Use sage or tarragon for a different flavor profile.
- Protein Addition: Add cooked chicken, bacon, or sausage for a heartier meal.
- Gluten-Free: Use gluten-free pasta and flour to thicken the sauce if needed.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Cheese Grating: Grate your cheese from a block instead of using pre-shredded cheese for better melting and flavor.
- Roasting Mushrooms: Roast the mushrooms in the oven with a bit of olive oil and salt for an even deeper flavor.
- Breadcrumb Topping: Add a crunchy topping by mixing breadcrumbs with a bit of melted butter and sprinkling over the cheese before baking.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled pasta bake in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, place the pasta bake in an oven-safe dish and warm in a 180ºC oven for 15-20 minutes, or until heated through. Alternatively, microwave individual portions on high for 2-3 minutes, stirring halfway through.
❓Recipe FAQ's
Visit the search results to see which questions come up under the Cook the pasta just until al dente (slightly firm) before baking, as it will continue to cook in the oven.
Cover the dish with foil for the first half of the baking time, then remove it to allow the cheese to turn golden brown.
You can use low-fat milk and cheese, add more vegetables, and use whole wheat pasta for a healthier version of this dish.
Looking for other pasta recipes like this? Try these:
If you tried this Creamy Mushroom Pasta Bake please let me know in the comments below, and please leave a star rating while you're there!
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The BEST Creamy Mushroom Pasta Bake
Ingredients
- 3 tablespoons olive oil, divided
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 400 g white mushrooms, washed and quartered
- 2 sprigs rosemary, leaves picked and chopped
- 3 sprigs thyme, leaves picked
- 1 pack mushroom and truffle ravioli *see notes
- 180 ml whole milk
- 180 ml double cream
- 125 g grated cheddar, divided
- 75 g mozzarella
- Juice of ½ lemon
Instructions
Boil the Pasta:
- Cook the ravioli according to package instructions. Drain and set aside. Preheat the oven to 200ºC.
Prepare the Mushrooms:
- Heat 2 tablespoons of olive oil in an ovenproof pan, skillet, or baking dish over high heat. Once the oil is hot, add the mushrooms and pan-fry until they are deeply browned on all sides. Remove the mushrooms from the pan and place them in a bowl.
Sauté Onions and Garlic:
- In the same pan, heat the butter and remaining olive oil. Sauté the onion and garlic until soft and translucent, about 5 minutes. Add the thyme and rosemary and sauté for an additional 2 minutes.
Make the Sauce:
- Pour the cream and milk into the pan and bring to a gentle simmer. Add 75 g of the grated cheddar, reserving the rest for the topping. Whisk the cheese into the sauce until smooth.
Combine and Bake:
- Add the mushrooms back into the sauce and stir well. Gently stir in the cooked pasta, ensuring it is well coated. Taste and adjust seasoning if necessary. Sprinkle the mozzarella and remaining cheddar over the pasta. Bake in the preheated oven for about 10 minutes, until the cheese is golden and bubbling and the sauce is starting to bubble up around the edges.
Notes
- Pasta Substitution: Regular penne or any short pasta noodle can be used instead of the stuffed ravioli.
- Balancing Flavours: Adding lemon juice is essential to balance the richness of the dish.
- Alternate Instructions: If using regular pasta, follow all the instructions exactly, substituting the stuffed ravioli with regular noodles.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Nina
Absolutely loved this recipe! Quick, easy and so delicious to make.
Deborah Rainford
So happy you liked this recipe, Nina. And thank you so much for taking the time to leave a comment and a rating. It's very appreciated!
Ann D Niessen
Have not tried yet, but as an experienced cook, I can say it sounds absolutely delicious! Only think I would suggest is giving ingredient measurements in both metric and other fid those of us who use only F°, cups, Tbsp, tsp, etc. Constantly looking up equivalents and conversions is time consuming. I know, sounds like we are lazy, and perhaps so. It would just make it so much easier. Thank you for this recipe.
Deborah Rainford
Thanks so much Ann. Yes! A new recipe card that has both metric and imperial is coming at the end of the month! It's always such a pain to have to convert it all yourself and there's always the risk that a miscalculation happens. So, I'm making it easier for all of us and updating the card in a couple of weeks.