This cozy oven-baked creamy mushroom pasta is one of those set-it-and-forget-it dinners that feels a little special without a lot of fuss. Uncooked rigid rigatoni goes straight into a ceramic baking dish, gets topped with a herbed cheese wheel, and bakes up into a bubbling, creamy sauce all on its own. With just six ingredients, it’s perfect for busy weeknights, but still comforting enough for a Sunday family dinner. The mushrooms add a hearty, almost meaty bite, and the whole thing feels like a hug in a pan—exactly the kind of meal my family asks for again and again.
Serve this creamy mushroom rigatoni straight from the ceramic baking dish with a big green salad on the side—something simple like mixed greens with a tangy vinaigrette to balance the richness. Warm garlic bread or buttered rolls are great for scooping up the extra sauce. If you like, add a bowl of roasted vegetables, such as broccoli or green beans, to round out the meal. A sprinkle of extra black pepper at the table and maybe a light, crisp white wine or sparkling water with lemon make it feel just a bit more special.
Oven-Baked 6-Ingredient Creamy Mushroom RigatoniServings: 4
Ingredients
12 oz rigid rigatoni pasta, uncooked
1 (8 oz) herb cheese wheel (such as Boursin or similar soft herbed cheese)
8 oz sliced cremini or button mushrooms
3 cups whole milk (or 2% milk)
1 cup vegetable or chicken broth
1 tsp kosher salt, plus more to taste
Directions
Preheat your oven to 375°F (190°C). Lightly grease a medium ceramic baking dish (about 9x13 inches or similar size) with a little oil or butter if you’d like, just to help with cleanup.
Pour the uncooked rigid rigatoni into the ceramic baking dish and spread it into an even layer so the pasta is fairly level. This helps it cook evenly and soak up the liquid.
Scatter the sliced mushrooms evenly over and in between the rigatoni so every bite gets some mushroom. If any big slices are clumped together, pull them apart with your fingers.
In a large measuring cup or bowl, whisk together the milk, broth, and kosher salt until the salt is mostly dissolved. This mixture will become your creamy sauce as it bakes.
Slowly pour the milk and broth mixture over the rigatoni and mushrooms in the ceramic dish, making sure the liquid seeps down into the pasta. Gently shake the dish or press down on the pasta with the back of a spoon so most of the pasta is moistened.
Unwrap the herb cheese wheel. With clean, dry hands, place it directly on top of the uncooked rigatoni and mushrooms in the center of the dish. This is the fun part—just drop the herb cheese wheel right over the pasta so it sits snugly on top.
Cover the ceramic baking dish tightly with foil to trap in the steam. Place the dish on the middle rack of the preheated oven and bake for 35–40 minutes, or until the pasta is mostly tender when you poke a piece with a fork.
Carefully remove the foil (watch for steam), then use a spoon to break up and stir the softened herb cheese wheel into the pasta and liquid. Stir well so the melted cheese blends with the milk and broth to form a creamy sauce that coats the rigatoni and mushrooms.
Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the pasta is fully cooked, the sauce has thickened slightly, and the top has a few golden spots. If the sauce looks too thick, you can stir in a splash more milk right at the end.
Let the pasta rest for about 5 minutes before serving so the sauce can settle and cling to the rigatoni. Taste and add a pinch more salt if needed, then scoop into bowls and enjoy while warm.
Variations & Tips
For picky eaters, you can cut the mushroom slices smaller or even mince them so they blend into the sauce more; they’ll still add flavor without big pieces. If someone in your house truly doesn’t like mushrooms, you can swap them for chopped spinach, small broccoli florets, or peas (stir frozen peas in during the last 10–15 minutes of baking so they don’t get mushy). To make it extra hearty, stir in cooked shredded chicken or crumbled cooked sausage when you mix the melted herb cheese into the pasta. If you prefer a richer dish, replace 1 cup of the milk with heavy cream or half-and-half. For a lighter version, use low-fat milk and add an extra 1/2 cup of broth if the pasta seems to need more moisture. You can also sprinkle grated Parmesan over the top before the final uncovered bake for a slightly browned, cheesy crust. If your family likes a little kick, add a pinch of red pepper flakes when you stir in the cheese. Leftovers reheat well with a splash of milk to loosen the sauce—just cover and warm gently in the microwave or oven.
