Ingredients

Kosher salt

1 lb. rigatoni

9 tbsp. extra-virgin olive oil, divided

1 large yellow onion, thinly sliced

3 large cloves garlic, grated

1 lb. button mushrooms, sliced

4 tbsp. unsalted butter, cut into pieces

3 tbsp. all-purpose flour

2 cups heavy cream

1/4 cup Dijon mustard

10 oz. smoked gouda, shredded

1/4 cup plain bread crumbs

1 tbsp. chopped fresh parsley

Instructions

Step 1: Preheat your oven to 350°F and arrange 6 mini loaf pans (about 5 3/4″ x 3 3/4″) on a baking sheet. Bring a large pot of salted water to a boil. Cook the rigatoni, stirring occasionally, until very al dente—about 7 to 8 minutes. You want the pasta slightly undercooked so the inside remains white when cut. Reserve 1 cup of the pasta cooking water before draining.

Step 2: While the pasta cooks, heat 4 tablespoons of olive oil in a large pot over medium heat. Add the sliced onions and grated garlic. Cook, stirring occasionally, until the onions are deeply caramelized and softened, about 15 to 20 minutes. Season with 1/2 teaspoon kosher salt. Transfer the caramelized onion mixture to a medium bowl.

Step 3: In the same pot, add the remaining 4 tablespoons of olive oil and heat over medium-high. Add the sliced mushrooms and cook, stirring occasionally, until they become crispy and caramelized, about 10 minutes. Season with 1 teaspoon kosher salt. Return the onion mixture to the pot along with the butter, stirring until the butter melts.

Step 4: Sprinkle the flour over the mushroom and onion mixture. Cook, stirring frequently, until the flour is lightly golden and fragrant, about 2 minutes. Reduce the heat to medium-low, then gradually whisk in the heavy cream and Dijon mustard until smooth and lump-free. Bring the sauce to a gentle simmer, then remove from heat and stir in the shredded smoked gouda until melted and combined. If the sauce is too thick, add 1/2 to 1 cup of the reserved pasta water to reach your desired consistency. Fold in the cooked rigatoni.

Step 5: In a small bowl, combine the bread crumbs with the remaining 1 tablespoon of olive oil. Toss until the mixture resembles wet sand.

Step 6: Divide the pasta mixture evenly among the mini loaf pans. Sprinkle the breadcrumb mixture evenly on top of each portion.

Step 7: Bake in the preheated oven until the tops are golden brown and crisp, about 10 to 13 minutes. Remove from the oven and garnish with chopped fresh parsley before serving.

Tips & Variations

Use a mix of mushrooms like cremini or shiitake along with button mushrooms for more depth of flavor.

For a spicier kick, add a pinch of crushed red pepper flakes to the mushroom mixture while cooking.

Substitute smoked gouda with sharp cheddar or Gruyère for a different cheesy twist.

Make these ahead of time and refrigerate before baking for a convenient dinner option.

FAQs

Can I use a different type of pasta?

Yes, other sturdy pasta shapes like penne or ziti work well as they hold the creamy sauce nicely and fit in the mini loaf pans.

Can I freeze the mini pasta bakes?

Yes, you can freeze the unbaked assembled pasta bakes. Wrap them tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.