This melty, creamy baked pasta is like mac and cheese except sophisticated enough to serve at a dinner party. The fancier noodle shape, meaty mushrooms and ribbons of sage add depth and complexity to this casserole, while the creamy sauce offers comforting, homey goodness that will appeal to your most fundamental food desires.
Do you like sage? I’m having a moment with sage right now, and I love pairing it with mushrooms, which are meaty and flavorful enough not to be overpowered by it. Don’t be fooled by the short ingredient list; this dish has lots of flavor.
Mushroom Pasta Bake Casserole
8 ounces penne pasta
2 tablespoons olive oil
1 pound cremini mushrooms, thinly sliced
1½ teaspoons salt
½ teaspoon black pepper
2 cloves garlic, minced
2 sprigs fresh sage, leaves removed and sliced into thin ribbons
1 cup chicken broth
1 cup heavy cream
2 cups shredded Gruyere cheese
1 cup grated Parmesan cheese
Heat oven to 400 degrees Fahrenheit. Grease a baking dish with olive oil.
Bring a large pot of water to boil and cook penne for 2 minutes less than the recommended al dente time on the package. Drain and set aside.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Cook mushrooms, stirring frequently, until moisture has evaporated and mushrooms are browned.
Add pasta, salt, pepper, garlic, sage, broth and cream and toss to combine.
Turn off heat. Add Gruyere cheese. Mix until cheese is fully incorporated.
Pour into prepared baking dish and top with Parmesan cheese. Cook for 25 minutes, until browned and bubbling.
Pro tip: For a gourmet twist that enhances the mushroom flavor, drizzle top with a teaspoon of truffle oil before baking.