Are you ready to dive into a delicious, cheesy, and savory dish that’s perfect for any occasion? The Stuffed Mushroom Pasta Bake is a flavorful casserole combining the rich flavors of Italian sausage, fresh mushrooms, and creamy sauce all nestled among your favorite pasta. It’s hearty, satisfying, and sure to become a family favorite. With just a few simple ingredients and steps, you’ll create a dish that warms your heart and fills your home with inviting aromas.
Why We Love This Stuffed Mushroom Pasta Bake Recipe
There’s something about the combination of pasta and mushrooms that just feels comforting and delicious. The Stuffed Mushroom Pasta Bake brings together the best of both worlds—a cheesy pasta casserole laced with the earthy flavors of mushrooms and the zesty goodness of Italian sausage. It’s an excellent choice for weeknight dinners or as a crowd-pleaser at gatherings. The creamy sauce binds everything together, making each bite an experience to savor. Plus, it’s a versatile dish that allows you to sneak in some greens with the addition of spinach, making it not just tasty but nutritious as well.
Ingredients about Stuffed Mushroom Pasta Bake
To whip up this delightful dish, gather the following ingredients:
List of ingredients with measurements
- 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
To create this mouthwatering Stuffed Mushroom Pasta Bake, follow these straightforward steps:
- Start by gathering all your ingredients on a clean countertop for easy access.
- Preheat your oven to 375 degrees F (190 degrees C). Take a 9×13-inch baking dish and grease it generously to prevent sticking.
- Fill a large pot with salted water and bring it to a boil. Add your pasta to the boiling water and cook for 2 minutes less than what the package instructions suggest. Once done, drain the pasta, making sure to reserve 1 cup of the pasta cooking water, then return the pasta to the pot to keep it warm.
- While the pasta is cooking, take a 12-inch skillet and place it over medium heat. Add the bulk Italian sausage to the skillet and cook until it’s nicely browned, roughly 8 minutes. Use a slotted spoon to transfer the sausage onto paper towels to drain excess grease.
- In the same skillet, add your sliced mushrooms, onion, and minced garlic. Sauté these ingredients until the mushrooms release their moisture and it evaporates, leaving the veggies tender, which should take about 8 minutes.
- Pour the soy sauce into the skillet and keep stirring until the mushrooms absorb the flavor, which should take about a minute.
- Now, transfer this flavorful mushroom mixture into the pot with the pasta.
- In the skillet, melt 4 tablespoons of butter over low heat. Once melted, whisk in the flour along with thyme, salt, and black pepper. Stir and cook for about a minute to eliminate the raw flour taste.
- Gradually add the chicken broth, half-and-half, and Dijon mustard to the skillet while continuing to stir. Cook until the mixture thickens and bubbles, which is the key to achieving that creamy consistency.
- Once thickened, whisk in the shredded Italian blend cheeses and the thawed spinach until everything is well combined and the cheese has melted beautifully.
- Pour this cheesy sauce along with the cooked sausage into the pot containing the pasta mixture. Stir everything together until it’s evenly coated. If the sauce seems too thick, use the reserved pasta water to reach your desired consistency.
- Transfer the entire pasta mixture into your prepared baking dish, spreading it out evenly.
- For the crispy topping, melt the remaining 1 tablespoon of butter in a small bowl. Stir the panko bread crumbs and 1 tablespoon of parsley into the melted butter until well combined. Sprinkle this mixture generously over the pasta bake for a satisfying crunch.
- Place your baking dish in the preheated oven and bake for approximately 30 minutes or until the top is golden brown and bubbly.
- Once removed from the oven, garnish your pasta bake with the remaining tablespoon of parsley for a fresh touch before serving.
How to Serve Stuffed Mushroom Pasta Bake
Serving the Stuffed Mushroom Pasta Bake can be as simple or as fancy as you like. This dish is hearty enough to stand on its own, making it perfect for a comforting dinner. You can serve it directly from the baking dish for a family-style meal. Use a spatula to scoop out generous portions and place them on plates.
Consider pairing it with a light side salad dressed in a simple vinaigrette to balance the richness of the pasta. Garlic bread or a crusty baguette would also complement this meal well. If you want to elevate it further, sprinkle additional fresh herbs such as basil or oregano over the top before serving, or add a drizzle of olive oil for extra flavor.
For larger gatherings, serving it in festive dishware and alongside other side dishes, like roasted vegetables or a antipasto platter, can make your meal even more memorable. The wonderful thing about the Stuffed Mushroom Pasta Bake is that it holds up well, making it excellent for potlucks or gatherings where everyone will undoubtedly ask for the recipe.
Expert Tips: Stuffed Mushroom Pasta Bake
Creating the perfect Stuffed Mushroom Pasta Bake requires a few expert tips to ensure maximum flavor and satisfaction. Here are some pointers to immensely enhance your cooking experience:
- Choose Fresh Ingredients: Opt for fresh mushrooms instead of canned to elevate the flavor profile of the dish. Fresh mushrooms provide a wonderful texture and taste that can’t be replicated.
- Customize the Cheese: While the recipe calls for an Italian blend, feel free to experiment with cheeses like mozzarella, gouda, or fontina for different flavors and meltiness.
- Season Wisely: Taste your dish as you go. Seasoning is crucial, especially when adding the chicken broth. A splash of lemon juice right before serving can brighten the flavors beautifully.
- Don’t Overcook the Pasta: Since the pasta will continue to cook in the oven, make sure it’s slightly undercooked. This avoids mushiness and maintains a pleasant bite in the finished dish.
- Add More Veggies: Feel free to add other vegetables like bell peppers or zucchini for additional nutrients and color. Just be sure to cook them down thoroughly before adding them to the pasta mix to ensure they’re tender.
- Garnish Freely: Fresh herbs not only add beauty but also flavor. Don’t hesitate to use parsley, chives, or even arugula as a garnish before serving.
How to Store Stuffed Mushroom Pasta Bake
If you find yourself with leftovers (and you likely will, as this dish is filling), storing your Stuffed Mushroom Pasta Bake is easy. Allow it to cool down to room temperature first. Transfer the leftovers into an airtight container, ensuring all the pasta is well covered to maintain its moisture.
The dish can be stored in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat it in the oven at 350 degrees F (175 degrees C) until heated through, which usually takes about 15-20 minutes. You can also microwave portions for convenience, but the oven helps preserve the crispy topping.
If you wish to store it for a longer period, consider freezing it before baking. Prepare the pasta mixture and layer it into your baking dish, but skip the oven. Cover it tightly with plastic wrap and then with foil, ensuring it’s sealed well to prevent freezer burn. It can last for about 2-3 months in the freezer. When ready to bake, you can cook it from frozen—just add some extra time to the baking process and check for doneness.
Variation of Stuffed Mushroom Pasta Bake
The beauty of the Stuffed Mushroom Pasta Bake lies in its versatility. You can easily tailor this dish to suit your tastes, dietary restrictions, or simply to experiment. Here are some delightful variations to consider:
- Switch Up the Protein: If you’re not a fan of Italian sausage, feel free to use ground turkey, chicken, or even plant-based sausage for a lighter or vegetarian option.
- Opt for Whole Grain Pasta: For a healthier version, consider using whole-grain pasta. It’ll add a nutty flavor and provide more fiber to the dish.
- Add Different Cheeses: Use blue cheese or goat cheese for a sharper flavor, or create a blend of different cheeses to change the overall taste profile.
- Use Seasonal Vegetables: Depending on the season, you can incorporate vegetables like asparagus in the spring or roasted butternut squash in the fall, effectively changing the dish’s flavor and texture.
- Create a Vegan Version: Substitute the cheese with vegan alternatives and use plant-based sausage. Opt for nut milk or another dairy-free option instead of half-and-half.
- Experiment with Herbs: Beyond thyme, consider adding rosemary or oregano for a different aromatic experience. You could even include red pepper flakes for a touch of heat.
FAQ
What is Stuffed Mushroom Pasta Bake?
Stuffed Mushroom Pasta Bake is a delicious casserole featuring pasta combined with Italian sausage, mushrooms, spinach, and a creamy cheese sauce, baked to perfection.
Can this recipe be made ahead of time?
Yes, you can prepare it in advance. Assemble the dish and store it in the refrigerator until you are ready to bake it. It can also be frozen before baking.
What types of pasta work best for this dish?
While campanelle or bowtie pasta are recommended, you can use any pasta shape you prefer, such as penne, fusilli, or rotini.
Is it possible to make this dish vegetarian?
Absolutely! You can substitute the Italian sausage with plant-based sausage and keep the rest of the recipe the same for a flavorful vegetarian version.
How long does it take to bake the Stuffed Mushroom Pasta Bake?
Typically, it takes about 30 minutes to bake in the oven at 375 degrees F (190 degrees C) until the top is golden and bubbly.
With this detailed guide, you’re now set to create a mouthwatering Stuffed Mushroom Pasta Bake that will impress anyone who tries it. Gather your ingredients, unleash your culinary creativity, and enjoy every bite!
Stuffed Mushroom Pasta Bake
Ingredients
Pasta Ingredients
- 12 ounces dried campanelle or bowtie pasta Approximately 4 cups
Main Ingredients
- 1 pound bulk Italian sausage
- 1 pound mixed fresh mushrooms sliced (button, cremini, shiitake, or oyster)
- 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
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.
- Fill a large pot with salted water and bring it to a boil. Cook the pasta for 2 minutes less than the package suggests. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot.
- In a skillet over medium heat, cook the Italian sausage until browned, about 8 minutes. Transfer to paper towels to drain excess grease.
- In the same skillet, sauté sliced mushrooms, onions, and minced garlic until the mushrooms release their moisture, about 8 minutes.
- Pour soy sauce into the skillet and stir until the mushrooms absorb the flavor.
Sauce Preparation
- Melt 4 tablespoons of butter in the skillet over low heat. Whisk in flour, thyme, salt, and black pepper, cooking for about a minute.
- Gradually stir in chicken broth, half-and-half, and Dijon mustard, cooking until thick and bubbly.
- Whisk in shredded Italian blend cheeses and thawed spinach until well combined.
Combine and Bake
- Combine the cheese sauce and cooked sausage with the pasta; if thick, adjust it with the reserved pasta water.
- Transfer everything to the prepared baking dish. Melt the remaining tablespoon of butter and combine with panko breadcrumbs and 1 tablespoon parsley. Sprinkle over the pasta.
- Bake for approximately 30 minutes or until the top is golden brown and bubbly.
- Garnish with the remaining parsley before serving.
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