Description
Mini Mushroom Pasta Bakes are delightful individual servings of rigatoni pasta cooked al dente and baked in creamy, cheesy mushroom sauce. Caramelized onions and garlic combine with sautéed mushrooms and a rich gouda-infused cream sauce, finished with crispy breadcrumb topping. Perfect for a comforting, elegant meal made in mini loaf pans.
Ingredients
Scale
Pasta
- 1 lb. rigatoni
- Kosher salt
Sauce and Topping
- 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
- Preheat and Boil Pasta: Preheat your oven to 350°F and arrange six mini loaf pans (each about 5 3/4″ x 3 3/4″) on a sheet tray. Bring a large pot of salted water to a boil and cook the rigatoni until very al dente, about 7 to 8 minutes, allowing the white core to remain visible when cut. Reserve 1 cup of pasta water before draining.
- Caramelize Onions and Garlic: Heat 4 tablespoons of olive oil in a large pot over medium heat. Add the thinly sliced onions and grated garlic, cooking slowly until they become deeply caramelized and softened, about 15 to 20 minutes. Season with 1/2 teaspoon kosher salt. Transfer this mixture to a medium bowl and set aside.
- Sauté Mushrooms: In the same pot, heat another 4 tablespoons of olive oil over medium-high heat. Add the sliced button mushrooms and cook, stirring occasionally, until they are 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.
- Create the Cream Sauce: Sprinkle in the flour and cook, stirring frequently, until it turns lightly golden and fragrant, about 2 minutes. Lower heat to medium-low and slowly 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 fully combined. If the sauce is too thick, add 1/2 to 1 cup of the reserved pasta water to reach desired consistency. Fold in the drained rigatoni pasta.
- Prepare Breadcrumb Topping: In a small bowl, combine the plain bread crumbs with the remaining 1 tablespoon of olive oil. Toss until the mixture resembles wet sand in texture.
- Fill Mini Loaf Pans: Divide the creamy pasta mixture evenly among the six prepared mini loaf pans. Evenly sprinkle the breadcrumb mixture on top of each portion.
- Bake and Garnish: Bake in the preheated oven until the tops are golden brown and crispy, about 10 to 13 minutes. Remove from oven and sprinkle with chopped fresh parsley before serving.
Notes
- Cooking the pasta very al dente ensures it doesn’t become mushy during baking.
- Reserving pasta water helps adjust sauce consistency and adds extra flavor.
- Use smoked gouda for a rich, smoky depth, but feel free to substitute with another melting cheese like mozzarella or fontina if desired.
- Caramelizing onions and mushrooms adds a deep umami flavor essential for the sauce.
- Mini loaf pans help create perfect individual servings with a crispy breadcrumb crust.
- Allow pasta bakes to cool slightly before removing from pans for neat presentation.
- Prep Time: 25 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: mini pasta bake, mushroom pasta, baked rigatoni, smoked gouda pasta, individual pasta servings, creamy mushroom pasta, comfort food
