Mini Mushroom Pasta Bakes Recipe

Introduction

These Mini Mushroom Pasta Bakes are a comforting, cheesy delight perfect for individual servings. Packed with caramelized onions, sautéed mushrooms, and smoked gouda, they make an elegant yet approachable meal for any night of the week.

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

1. Step 1: Preheat your oven to 350°F and arrange six mini loaf pans (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, stirring occasionally, until very al dente—about 7 to 8 minutes—so you still see the white core when you cut into a piece. Reserve 1 cup of pasta water, then drain the pasta.
2. 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, cooking them gently with occasional stirring until deeply caramelized and soft, about 15 to 20 minutes. Season with 1/2 teaspoon of kosher salt, then transfer this mixture to a medium bowl.
3. Step 3: In the same pot, heat the remaining 4 tablespoons of olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they become crispy and golden, about 10 minutes. Season with 1 teaspoon salt. Return the onion mixture and butter pieces to the pot, stirring until the butter melts.
4. Step 4: Sprinkle the flour over the mixture and cook, stirring frequently, until it turns lightly golden and fragrant, about 2 minutes. Reduce heat to medium-low, then gradually whisk in the heavy cream and Dijon mustard until smooth. Bring to a gentle simmer, then remove from heat and stir in the shredded smoked gouda until melted and combined. If the sauce feels too thick, add 1/2 to 1 cup of the reserved pasta water to loosen it.
5. Step 5: Fold the cooked rigatoni into the creamy mushroom sauce until well coated.
6. Step 6: In a small bowl, combine the bread crumbs with the remaining 1 tablespoon of olive oil, tossing until the mixture resembles wet sand.
7. Step 7: Divide the pasta mixture evenly among the prepared mini loaf pans. Sprinkle the bread crumb topping over each one.
8. Step 8: Bake in the preheated oven until the tops are golden brown, about 10 to 13 minutes. Garnish with chopped fresh parsley before serving.

Tips & Variations

• For a vegetarian option, use vegetable broth instead of butter or add extra olive oil.
• Swap smoked gouda with gruyère or fontina for a different cheesy flavor.
• Add fresh thyme or rosemary with the mushrooms to deepen the flavor.
• If mini loaf pans aren’t available, this recipe can be baked in a single casserole dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place portions in an oven-safe dish, cover with foil, and warm at 350°F until heated through, about 15 minutes. Avoid microwaving to keep the crispy topping intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the pasta bakes up to a day in advance and store them covered in the refrigerator. Bake right before serving for the best texture and flavor.

What if I can’t find smoked gouda?

You can substitute with other melting cheeses like gruyère, fontina, or even a sharp cheddar to maintain a rich, creamy taste.

Mini Mushroom Pasta Bakes Recipe

---

★★★★★

4.8 from 135 reviews

• Author: Mariam
• Total Time: 55 minutes
• Yield: 6 mini pasta bakes 1x

Pin Recipe

Print Recipe

Description

This Mini Mushroom Pasta Bakes recipe is a delightful and comforting dish featuring rigatoni pasta combined with a creamy mushroom sauce, smoked gouda cheese, and a crunchy breadcrumb topping. Baked in individual mini loaf pans, these portions are perfect for serving at gatherings or enjoying as a personal indulgence. The caramelized onions and garlic deepen the flavor, while the Dijon mustard adds a subtle tang to the rich cream sauce.

---

Ingredients

Scale 1x2x3x

Pasta

• Kosher salt, to taste
• 1 lb. rigatoni

Sauce and Mushroom Mixture

• 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

Topping

• 1/4 cup plain bread crumbs
• 1 tbsp. chopped fresh parsley

---

Instructions

1. Preheat and Cook Pasta: Preheat your oven to 350°F and arrange six mini loaf pans (5 3/4″ x 3 3/4″) on a sheet tray. In a large pot of boiling salted water, cook the rigatoni, stirring occasionally, until very al dente—about 7 to 8 minutes—when the white core of the pasta is still visible when cut. Reserve 1 cup of pasta water before draining the rigatoni.
2. 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 and stirring occasionally for 15 to 20 minutes until deeply caramelized and softened. Season with 1/2 teaspoon kosher salt then transfer the mixture to a medium bowl.
3. Cook Mushrooms: In the same pot over medium-high heat, warm the remaining 4 tablespoons of olive oil. Add the sliced button mushrooms and cook, stirring occasionally, for about 10 minutes until caramelized and crispy. Season the mushrooms with 1 teaspoon kosher salt.
4. Combine Ingredients and Make Sauce: Add the onion and garlic mixture back into the pot with mushrooms. Stir in the butter until melted. Sprinkle the flour over the mixture and cook, stirring frequently, until it turns lightly golden and fragrant, about 2 minutes. Lower the heat to medium-low.
5. Add Cream, Mustard, and Cheese: Gradually whisk in the heavy cream and Dijon mustard, ensuring the mixture is smooth without lumps. Bring to a gentle simmer, then remove from heat. Add shredded smoked gouda, stirring until melted and well combined. If the sauce is too thick, add 1/2 to 1 cup of the reserved pasta water to reach your desired consistency.
6. Fold in Cooked Pasta: Gently fold the cooked rigatoni into the creamy mushroom sauce until well coated.
7. Prepare Topping: In a small bowl, combine the bread crumbs and the remaining 1 tablespoon of olive oil. Toss until the texture resembles wet sand.
8. Assemble and Bake: Divide the pasta mixture evenly among the mini loaf pans. Sprinkle the bread crumb topping over each portion.
9. Bake and Garnish: Bake the pasta bakes in the preheated oven for 10 to 13 minutes, until the breadcrumb tops are golden brown. Remove from oven and garnish with chopped fresh parsley before serving.

Notes

• Be careful not to overcook the rigatoni; it should be al dente to hold up well during baking.
• Caramelizing the onions and mushrooms adds deep flavor and texture to the dish.
• If you prefer, substitute smoked gouda with mozzarella or fontina for a milder cheese flavor.
• Mini loaf pans can be substituted with small ramekins or muffin tins if necessary.
• To make ahead, assemble the pasta bakes in the pans, cover, and refrigerate for up to 24 hours before baking.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Keywords: mini pasta bakes, mushroom pasta bake, mini rigatoni bake, baked pasta, comfort food, creamy mushroom pasta, smoked gouda pasta