Mushroom, bacon and parmesan pasta bake
When it comes to comfort food, this mushroom and parmesan pasta bake makes a wonderfully complete meal for dinner, a picnic, or even a packed lunch.
Ingredients
 | 400 g (0.9 lb) of pasta – you can use any type of pasta like penne, spaghetti, tagliatelle, or even whole wheat pasta. I’m using penne. |
 | 2 cups of mushrooms, chopped – white button or cremini (brown), or button mushrooms, shitake, etc. |
 | 1 cup of bacon or pancetta, chopped |
 | 2 cups of grated parmesan cheese |
Spices and flavoring ingredients:
 | 1 teaspoon of garlic powder or flakes |
 | 1 teaspoon of fresh or dried parsley |
 | 1 teaspoon of onion powder or flakes |
 | 1 tablespoon of olive oil |
 | Pinch of salt and pepper |
How to make this mushroom and parmesan pasta bake
- Cook the pasta in a large pot according to the package instructions.
- Reserve 1 cup of pasta cooking water before draining.
- Clean and chop the mushrooms into small pieces.
- Season the mushrooms in a large bowl with the herbs and spices.
- Sauté the mushrooms (and optional bacon) in olive oil for about 5 minutes, ensuring the bacon is fully cooked.
- Add the reserved pasta water to the saucepan and stir to create a sauce with the mushroom and pancetta juices.
- Drain the pasta and transfer it to a large casserole dish.
- Layer the mushrooms, sauce, and optional bacon throughout the pasta.
- Preheat the oven to 375°F (190°C).
- Top and mix with grated Parmesan cheese.
- Bake for 10–15 minutes, until the cheese is golden and bubbly.
- Serve warm.
If you love a good pasta bake, this mushroom and parmesan pasta bake recipe is one that is definitely going to hit the spot.
The combination of earthy mushrooms and rich, salty parmesan cheese is simply delicious. The flavors complement each other perfectly, and the dish is satisfying and comforting.
And with mushrooms being such a versatile ingredient, you can change up the mushrooms from time to time to vary the flavaors. From button mushrooms to more exotic varieties like shiitake or chanterelle, there is no shortage of alternatives.
With a few simple ingredients, this is one dish you can have it ready in less than an hour making it perfect for a quick and delicious meal any night of the week.
It can be enjoyed as a one-dish main course, or as a side dish to accompany meat or fish. You can also add other ingredients to the dish, such as chicken, broccoli or peas, to make it your own. In short, the perfect dish for dinner, with hopefully some leftover for lunch the next day!
Similar recipes
If you like this recipe, you may also like:
Mushroom and parmesan pasta bake
Equipment
Ingredients
- 400 g of penne pasta (0.9lb)
- 2 cups of fresh mushrooms
- 2 cups of grated parmesan cheese
- 1 cup of chopped bacon or pancetta (Optional)
Herbs and spices
- 1 teaspoon of dried parsley
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 tablespoon of olive oil
- pinch of salt and pepper
Instructions
- In a large pot on the stove, cook the pasta according to package instructions.
- Put aside 1 cup of the pasta water.
- Wipe the mushrooms with a cloth to remove any dirt, and chop into small pieces.
- In a large bowl, place the chopped mushrooms and cover with the herbs and spices.
- In a large saucepan, lightly cook the mushrooms (and optional bacon) in the olive oil for about 5 minutes. (Ensure that the bacon is cooked.)
- Add the pasta water into the saucepan to combine with the mushroom and pancetta juices to make a sauce.
- Once the pasta has finished cooking, drain the pasta and place it in a large casserole dish.
- Layer the mushrooms along with the sauce (and optional bacon) between the cooked pasta.
- Preheat the oven at 375°F (190°C).
- Top the casserole with the parmesan cheese and mix it into the pasta bake.
- Place in the oven for 10-15 minutes or until the cheese on top looks cooked and golden brown.
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
You can serve this mushroom and parmesan pasta bake and cheese with a salad like this spinach salad with tahini yogurt dressing or a starter like puff pastry pinwheel with pesto twist.
How to store it?
If you do want to prepare this mushroom and parmesan pasta bake in advance, let it cool completely and place it in an airtight glass container.
However, it is not a dish that freezes very well because the pasta gets soggy, so I don’t recommend it.
