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Creamy mushroom pasta bake with thyme in a skillet.

The BEST Creamy Mushroom Pasta Bake

This Mushroom Pasta Bake is a rich and creamy dish that combines the earthy flavours of mushrooms with a luscious cheese sauce. It's a comforting meal perfect for any occasion.
5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 Servings
Author: Deborah Rainford

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

Calories: 571kcal | Carbohydrates: 20g | Protein: 21g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 126mg | Sodium: 494mg | Potassium: 517mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1223IU | Vitamin C: 6mg | Calcium: 428mg | Iron: 3mg
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