How to make mushroom pasta bake casserole (video)

Print this recipe
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.
Advertisement
Cooktop Cove 
Mushroom Pasta Bake Casserole
6
30 minutes
25 minutes
55 minutes
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.
Advertisement
Resources
Print this recipe

We've all heard of a 'lasagna dinner,' and while this familiar feast is always a surefire way to delight the entire family, a traditional lasagna dinner has a habit of becoming quite boring after a few weekly appearances.
November 29   ·  
Advertisement
Complete dinners that all serve up in one dish is ideal. This one combines the great texture and flavors of two Italian classics.
November 28   ·  
Instead of boiling tortellini in water, this recipe calls for cooking them right in the baking dish, saving you time and a pot to clean.
November 27   ·  
November 10   ·  
The final ingredient is the key in making a fantastic dish that can never be replicated in a canned variety.
November 26   ·  
This simple recipe takes all the goodness we love about the dish and puts it into an easy casserole with a twist.
November 25   ·