Creamy Mushroom Pasta Bake

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This creamy mushroom pasta bake is heaven in a casserole dish. For this creamy mushroom pasta, we make a simple creamy mushroom sauce for a decadent dinner.

Creamy Mushroom Pasta Bake_MidPage

The base of this recipe is the mushroom sauce, which is quite easy to prepare and only requires a handful of ingredients.

The way I like to prepare the sauce is using a mix of minced mushrooms and sliced mushrooms. It creates a nice textural contrast and the minced mushrooms help thicken the sauce.

The recipe is simple:

  • Sauté an onion until almost caramelized
  • Add minced mushrooms
  • Loosen up with a bit of alcohol or stock (white wine, vermouth, or even sherry, but vegetable stock works too)
  • Allow the liquid to evaporate
  • Add butter and sauté sliced mushrooms until very golden brown
  • Add the onion and minced mushrooms along with 3 tablespoons of flour to create a roux
  • Thin out with whole milk and stock to create a rich, creamy sauce

After the sauce is done, I toss it with undercooked rigatoni and top the casserole with grated parmesan cheese and bake for about 20 minutes. The final product is a rich, heavenly creamy mushroom pasta bake that is really irresistible!

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Creamy Mushroom Pasta Bake_MidPage

Creamy Mushroom Pasta Bake

This creamy mushroom pasta bake is heaven in a casserole dish. For this creamy mushroom pasta, we make a simple creamy mushroom sauce for a decadent dinner.
3.89 from 18 votes
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 5
Calories: 592kcal


  • Large pot
  • Colander
  • Baking dish (You can also bake in the wide pot if it is oven-safe)


  • 2 teaspoons extra virgin olive oil
  • 1 yellow onion peeled and diced
  • 12 ounces baby bella mushrooms trimmed, scrubbed, and minced
  • 6 cloves garlic peeled and minced
  • ¼ cup white wine or vermouth
  • 3 tablespoons butter
  • 8 ounces baby bella mushrooms trimmed, scrubbed, and sliced
  • 1 teaspoon dry thyme
  • 3-4 tablespoons flour
  • 1 cup vegetable stock plus more, if needed
  • 3 cups whole milk gently warmed on stove or in microwave
  • 16 ounces dry rigatoni
  • Scant amount of nutmeg optional
  • cup Grated Parmesan cheese
  • Salt and pepper to taste
  • Dry or fresh parsley for garnish


Before Starting:

  • Preheat oven to 400ºF.

Brown the Onion:

  • In a wide pot, heat the 2 teaspoons oil over medium heat until very hot. Add the onion and cook, stirring regularly, until well-browned and beginning to caramelize, about 15-20 minutes. Season lightly with salt and pepper.

Cook the Pasta:

  • Bring a large pot of salted water to a boil. Cook the rigatoni about 3-4 minutes under al dente. Drain and set aside.

Cook the Mushrooms:

  • Add the minced mushrooms and cook an additional 4-5 minutes. Season with salt and pepper. Add the garlic and cook for 45 seconds until fragrant.
  • Add the wine or vermouth and scrape up anything stuck to the bottom of the pot. Allow the liquid to cook off for 3-5 minutes. Transfer to a bowl.

Cook the Sliced Mushrooms:

  • Heat the butter in the pot and add the sliced mushrooms. Cook until very golden brown, about 7-8 minutes. Season with salt, pepper, and dry thyme.
  • Return the minced mushrooms and onion to the pot and stir to combine.

Prepare the Roux:

  • Sprinkle the flour over the mushrooms and stir to combine. Cook until aromatic, about 2-3 minutes being careful not to burn the flour.
  • Pour in the stock, whisking as you incorporate. Continue whisking until thick. Add the warm milk, one ladle at a time, whisking after each incorporation until all the milk has been added. Bring to a very low, bubbly boil and then reduce heat and simmer. Stir regularly. The sauce should be velvety and a little thick. It will thicken up more as it bakes. Taste and season to your preferences. Turn off the heat.

Prepare the Casserole:

  • Spoon a few ladles of the sauce on the bottom of the casserole and add 1/3 of the pasta. Pour a few more ladles of sauce on top of the pasta. If desired, add a scant amount of ground nutmeg on top (no more than 1/8 teaspoon). Continue on with pasta, sauce, scant nutmeg (optional) two more times until all the pasta and sauce have been used.
  • Sprinkle the casserole with the parmesan cheese and transfer to the preheated oven for 15-20 minutes or until bubbly and the cheese has melted and is turning golden brown in places. Remove from the oven and garnish with fresh or dry minced parsley.

To Serve:

  • Divide the pasta between shallow bowls and garnish with more parsley, if desired. Enjoy!


Calories: 592kcal | Carbohydrates: 87g | Protein: 24g | Fat: 17g | Sodium: 253mg | Fiber: 4g | Sugar: 13g | Vitamin C: 3mg
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