What kind of mushrooms should I use for a Mushroom Pasta Bake?

Button and cremini mushrooms are excellent choices for a Mushroom Pasta Bake. They have a mild, earthy flavor that complements the creamy sauce beautifully. If you’re feeling adventurous, you can also mix in some shiitake or portobello mushrooms for a deeper, richer taste. Just make sure to slice them so they cook evenly. Whatever you choose, remember that the fresher the mushrooms, the better the flavor.

Do I need to cook the pasta before adding it to the bake?

Yes, you should boil the pasta before adding it to the Mushroom Pasta Bake. Cooking the pasta to al dente ensures it holds its shape and texture during baking. If you’re short on time, you can cook the pasta a day ahead and store it in the fridge. Just toss it with a little olive oil to prevent sticking. When you’re ready to bake, simply mix it with the mushroom sauce.

How can I make this dish ahead of time?

You can prepare the Mushroom Pasta Bake in advance by assembling it up to the baking step. Simply cover it tightly with foil and store it in the refrigerator for up to 24 hours. When you’re ready to serve, remove it from the fridge and bake as directed, adding an extra 5-10 minutes to the baking time if needed. This is perfect for busy weeknights or when you’re entertaining guests.

Can I substitute the heavy cream for a lighter option?

Absolutely, you can substitute the heavy cream with half-and-half or even whole milk for a lighter version. Keep in mind that the sauce might be a bit thinner, so you may want to increase the cornstarch slightly to maintain a creamy texture. Adding a bit of Greek yogurt can also enhance the creaminess while keeping the calorie count lower. Feel free to experiment with these swaps to suit your dietary needs or personal preferences.

Delicious Mushroom Pasta Bake Recipe for Family Meals

Description

Creamy and comforting pasta bake with mushrooms and a cheesy topping.

Ingredients

Scale

2 tbsp butter

6 cups button or cremini mushrooms, halved (about 1 lb)

2 tsp crushed garlic

1 cup heavy cream

1 cup milk

2 tbsp cornstarch

2–3 tbsp fresh lemon juice

1/2 cup chopped chives

Salt and black pepper, to taste

1 lb cooked pasta of choice

1 cup sour cream

1 cup grated mozzarella cheese

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Instructions

1. Preheat oven to 350°F (180°C).

2. Melt butter in a large oven-proof pan over medium-high heat.

3. Add mushrooms and cook until golden brown.

4. Add garlic and cook for 30 seconds.

5. Whisk milk and cornstarch in a bowl until smooth.

6. Add milk mixture and heavy cream to mushrooms, stirring until thickened.

7. Stir in lemon juice, chives, salt, and pepper.

8. Mix in cooked pasta and sour cream.

9. Sprinkle mozzarella cheese on top.

10. Bake for 20 minutes until cheese is golden and crisp.

Notes

Adjust lemon juice to taste for brightness.

Use the broiler for the last 2 minutes for a crispy top, if desired.

Prep Time: 11
Cook Time: 24
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 662 kcal
Sugar: 8 g
Sodium: 421 mg
Fat: 29 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 84 g
Fiber: 3 g
Protein: 24 g
Cholesterol: 96 mg