If you’re in search of a comforting dish that weaves together the rich flavors of Italian cuisine with a delightful pasta twist, the Stuffed Mushroom Pasta Bake is here to satisfy your cravings. This delicious recipe combines the hearty goodness of pasta, savory Italian sausage, and a melange of mushrooms enveloped in a creamy sauce topped with a crunchy layer of panko breadcrumbs. It’s perfect for family dinners, gatherings, or simply a cozy night at home. The best part? It’s easy to prepare and brings an aroma that will have everyone eagerly anticipating dinner.
Why We Love This Stuffed Mushroom Pasta Bake Recipe
This Stuffed Mushroom Pasta Bake is a dish that strikes a perfect balance between indulgence and comfort. From the first bite, you’ll notice the various textures meld together beautifully—the creamy sauce, the tender pasta, and the crisp topping create an unforgettable experience. It’s a versatile recipe too; the combination of ingredients allows you to tailor it to your taste or dietary needs. Fast to prepare yet packed with flavor, it has everything going for it. Plus, it can easily feed a crowd, making it a go-to option for family meals or potlucks.
Ingredients about Stuffed Mushroom Pasta Bake
Here’s what you’ll need to prepare this delightful Stuffed Mushroom Pasta Bake:
- 12 ounces dried campanelle or bowtie pasta (approximately 4 cups)
- 1 pound bulk Italian sausage
- 1 pound mixed fresh mushrooms (button, cremini, shiitake, and/or oyster), sliced
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon reduced-sodium soy sauce
- 5 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup reduced-sodium chicken broth
- 2 cups half-and-half
- 1 tablespoon Dijon mustard
- 1 cup shredded Italian blend cheeses
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup panko bread crumbs
- 2 tablespoons chopped fresh parsley, divided
How to Make Stuffed Mushroom Pasta Bake Directions
Creating this mouthwatering Stuffed Mushroom Pasta Bake is a straightforward process that will leave you with a dish to remember. First, begin by gathering all your ingredients on a clean countertop to make them easily accessible. This preparation step sets you up for a smooth cooking experience.
Next, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and ensure you grease a 9×13-inch baking dish. This will help prevent sticking and make for easier serving later on.
Cook the pasta in a pot of salted boiling water, but remember to take it out just two minutes short of what the package instructions suggest. This slight undercooking ensures the pasta maintains its integrity when baked. Once the pasta is ready, drain it and keep it warm for later use.
Now, let’s focus on the flavorful filling. In a large skillet, brown the Italian sausage over medium heat. Once cooked, use a slotted spoon to remove the sausage from the skillet and set it aside.
In the same skillet, you can infuse more flavor by sautéing the mushrooms, onion, and minced garlic. Cook until everything is tender and fragrant, which should take about 5 to 7 minutes. When your veggies are beautifully sautéed, add in the soy sauce and mix everything together. Then, transfer this delicious mixture to the pot containing the pasta.
Now it’s time to create a creamy sauce that will tie all these wonderful ingredients together. In the same skillet, melt 3 tablespoons of butter over medium heat. Whisk in the flour to create a roux, then add the thyme, salt, and black pepper, whisking continuously. Gradually pour in the chicken broth and half-and-half while stirring to avoid lumps. Keep whisking until the sauce thickens—about 3 to 5 minutes.
Remove the sauce from the heat and whisk in the Dijon mustard, then add in the shredded cheese and squeezed dry spinach. Stir until completely combined and smooth. Now, pour this creamy goodness over the pasta and sausage mixture and gently toss until all components are well-coated.
Transfer everything to the greased baking dish. In a small bowl, melt the remaining 2 tablespoons of butter and mix in the panko bread crumbs and half of the parsley. Sprinkle this topping evenly over the pasta bake for a crunchy finish.
Finally, place the baking dish in the oven and bake for about 30 minutes or until the top is golden brown and bubbling. Once it’s done, take it out, let it cool for a few minutes, and garnish it with the remaining chopped parsley before serving.
How to Serve Stuffed Mushroom Pasta Bake
Serving the Stuffed Mushroom Pasta Bake is just as easy as preparing it. Use a spatula to scoop portions directly from the baking dish. You can serve this pasta bake on its own or with a side salad for a well-rounded meal. A light Caesar salad or simply dressed greens will complement this rich dish perfectly.
If you want to elevate your dining experience, consider pairing this dish with crusty garlic bread. This will allow everyone to enjoy every last creamy bite.
For those who enjoy a little heat, consider serving it with red pepper flakes or your favorite hot sauce on the side, giving everyone the option to add a kick. You can also encourage guests to sprinkle fresh herbs on top for an added burst of flavor.
Expert Tips: Stuffed Mushroom Pasta Bake
To make your Stuffed Mushroom Pasta Bake even more enjoyable, here are some expert tips you might find helpful:
- Mushroom Variety: You can choose any mix of fresh mushrooms you prefer. Each type brings its unique flavor, so feel free to experiment with your favorites.
- Cheese Choices: Instead of an Italian blend, you can use other cheeses like mozzarella or fontina for a different flavor profile. Mixing cheeses can also add depth to the final dish.
- Meal Prep: If you want to save time, prepare the components a day ahead. Cook the pasta, sauté the veggies and sausage, and make the sauce. Assemble everything the next day and bake.
- Homemade Touch: For an extra touch of flavor, consider adding sun-dried tomatoes or olives into the mixture for a Mediterranean twist.
- Adjusting Creaminess: If you prefer a lighter dish, you can substitute some of the half-and-half with low-fat milk or even a plant-based alternative.
How to Store Stuffed Mushroom Pasta Bake
Storing your leftovers is simple. Allow the Stuffed Mushroom Pasta Bake to cool down to room temperature. Once cooled, transfer any remaining portions into an airtight container. It’s best to store them in the refrigerator if you plan on eating them within the next few days.
Properly stored, this dish can last up to 4 days in the fridge. If you want to keep it for a longer period, you can freeze it. Just ensure it’s well-wrapped in plastic wrap or aluminum foil, and then place it in a freezer-safe container. It can be frozen for up to 2 months.
When you’re ready to enjoy your frozen portion, allow it to thaw in the refrigerator overnight before reheating. You can then bake it in the oven or microwave until it’s heated through.
Variation of Stuffed Mushroom Pasta Bake
The beauty of the Stuffed Mushroom Pasta Bake is its versatility. Here are a few variations to consider:
- Vegetarian Version: Substitute the Italian sausage with crumbled tofu seasoned with Italian herbs or use lentils for additional protein. You can also add more vegetables like zucchini or bell peppers.
- Cheesy Delight: Double the cheese for a creamier version. You can mix in ricotta cheese for a richer texture, lending a lasagna-like quality to the dish.
- Spicy Kick: For an extra kick, add diced jalapeños or use spicy sausage instead of the mild Italian sausage.
- Seafood Twist: Swap out the sausage for shrimp or crab meat for a delightful seafood version.
- Whole Grain Option: Use whole grain or gluten-free pasta for a healthier alternative that doesn’t sacrifice flavor.
Frequently Asked Questions
What is Stuffed Mushroom Pasta Bake?
Stuffed Mushroom Pasta Bake is a comforting dish made with pasta, Italian sausage, and a mixed mushroom filling, all enveloped in a creamy sauce and baked to perfection topped with crispy panko breadcrumbs.
How do you store leftover Stuffed Mushroom Pasta Bake?
Allow the pasta bake to cool completely before transferring leftovers to an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
Can I make Stuffed Mushroom Pasta Bake ahead of time?
Absolutely! You can prepare the ingredients ahead of time and assemble the dish for baking later. This makes it a great option for busy weekdays or gatherings.
What types of mushrooms work best in Stuffed Mushroom Pasta Bake?
You can use a mix of mushrooms such as button, cremini, shiitake, or oyster mushrooms for a variety of flavors and textures. Feel free to get creative based on your preferences.
How can I make this recipe gluten-free?
To make the Stuffed Mushroom Pasta Bake gluten-free, use gluten-free pasta and substitute regular flour with a gluten-free alternative when making the sauce.
Stuffed Mushroom Pasta Bake
Ingredients
Pasta and Filling
- 12 ounces dried campanelle or bowtie pasta (approximately 4 cups)
- 1 pound bulk Italian sausage
- 1 pound mixed fresh mushrooms (button, cremini, shiitake, and/or oyster), sliced
- 1 large onion thinly sliced
- 3 cloves garlic minced
Sauce
- 1 tablespoon reduced-sodium soy sauce
- 5 tablespoons butter divided
- 1/4 cup all-purpose flour
- 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup reduced-sodium chicken broth
- 2 cups half-and-half
- 1 tablespoon Dijon mustard
- 1 cup shredded Italian blend cheeses
- 1 10-ounce package frozen chopped spinach thawed and squeezed dry
Topping
- 1 cup panko bread crumbs
- 2 tablespoons chopped fresh parsley divided
Instructions
Preparation
- Gather all your ingredients on a clean countertop for easy access.
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Cook the pasta in a pot of salted boiling water, two minutes short of package instructions. Drain and keep warm.
Filling
- In a large skillet, brown the Italian sausage over medium heat. Remove sausage and set aside.
- In the same skillet, sauté the mushrooms, onion, and garlic until tender, about 5–7 minutes. Add soy sauce and mix well.
- Transfer the sautéed mixture to the pot with the pasta.
Creamy Sauce
- In the same skillet, melt 3 tablespoons of butter. Whisk in flour to create a roux.
- Add thyme, salt, and black pepper, then gradually whisk in chicken broth and half-and-half until the sauce thickens (about 3-5 minutes).
- Remove sauce from heat and whisk in Dijon mustard, cheese, and spinach until well combined.
- Pour the creamy sauce over the pasta and sausage mixture, gently tossing to coat.
Baking
- Transfer the mixture to the greased baking dish.
- Melt the remaining 2 tablespoons of butter, mix with panko and half of the parsley, and sprinkle over the pasta bake.
- Bake for about 30 minutes or until the top is golden brown and bubbling.
- Allow to cool for a few minutes before garnishing with remaining parsley and serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!