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

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

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.
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.
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.
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.
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.
Fold in Cooked Pasta: Gently fold the cooked rigatoni into the creamy mushroom sauce until well coated.
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.
Assemble and Bake: Divide the pasta mixture evenly among the mini loaf pans. Sprinkle the bread crumb topping over each portion.
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