Baked Pasta with Mushrooms and Garlic Cream

Name: Baked Pasta with Mushrooms and Garlic Cream
Prep time: 20 min
Cook time: 36 min
Total time: 56 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz (340 g) penne or rigatoni pasta; 1 lb (450 g) mixed mushrooms (cremini, button, or shiitake), sliced ¼ inch thick; 5 cloves (15 g) garlic cloves, minced; 1 cup (240 ml) heavy cream; 1 cup (100 g) Parmesan cheese, finely grated; 2 tbsp (6 g) fresh thyme leaves, finely chopped; 3 tbsp (43 g) unsalted butter; salt, to taste; black pepper, to taste; ⅛ tsp (0.3 g) fresh nutmeg, freshly grated (optional); 1 cup (240 ml) reserved pasta cooking water

From the MyKitchenBank Kitchen

A comforting Italian-style baked pasta with sautéed mushrooms, a silky garlic-infused cream sauce, and melted Parmesan cheese. The pasta bakes until the edges bubble and the top turns golden, creating a tender, flavorful one-dish meal.

Prep: 20 min
Cook: 36 min
Wait: 32 min
Total: 1 hr 28 min
Makes: Serves 4 (about 8 cups)

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Steps

Before you start

Preheat oven to 375°F (190°C) before you begin cooking.
Slice the mushrooms and mince the garlic (about 5 minutes of prep work).
Grate the Parmesan cheese and chop the fresh thyme.
Gather all ingredients and equipment—there are no long pauses once cooking starts.

1
Preheat oven and start waterOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Fill a large pot with about 6 quarts of cold water and add a large pinch of salt.
- Bring to a rolling boil over high heat, about 10 minutes.
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Ready when: Water is at a rolling boil with large bubbles breaking the surface
2
Sauté mushrooms in butter
- While the water heats, melt 3 tablespoons of butter in a large skillet over medium-high heat.
- Once foaming, add the sliced mushrooms and season with a pinch of salt and pepper.
- Leave undisturbed for 3 minutes to build a golden crust, then stir well.
- Continue cooking until the mushrooms are tender and deeply golden, about 5 more minutes.
- Transfer to a clean bowl and set aside.
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Ready when: Mushrooms are tender and golden to deep brown on the edges
Tip: Don't stir the mushrooms right away—the dry-sauté method builds better browning and concentrated flavor
3
Cook the pasta
- Once the water reaches a rolling boil, add all the pasta and stir well to prevent sticking.
- Cook for 1 minute less than the shortest time listed on the package directions (the pasta will continue cooking in the oven).
- Stir occasionally.
- Drain well in a colander, reserving 1 cup of the cooking water.
- Do not rinse the pasta.
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Ready when: Pasta is just barely tender, still with a slight firmness when bitten (taste one piece)
Tip: Reserve the pasta water before draining—the starch is key to making the sauce creamy and silky
4
Make the cream sauce
- In the same skillet (no need to wash it), add the minced garlic over medium heat and cook for about 30 seconds, stirring constantly, until fragrant.
- Pour in the heavy cream, add the fresh thyme, a pinch of nutmeg, a pinch of salt, and a grind of pepper.
- Bring to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until the sauce is slightly thickened and coats the back of a spoon.
- Taste and adjust seasoning.
- Remove from heat.
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Ready when: Sauce is pale, creamy, and coats the back of a spoon
Tip: Keep the heat at a gentle simmer—don't let the cream reach a hard boil, which can cause it to break or curdle
5
Combine pasta with sauce
- Return the cooked mushrooms to the skillet with the cream sauce.
- Add the drained pasta and about ½ cup of the reserved pasta cooking water.
- Stir gently but thoroughly to coat all the pasta evenly.
- If the mixture looks too thick, add more pasta water in 2-tablespoon increments until it reaches a creamy consistency (not soupy).
- Taste and adjust seasoning.
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Ready when: All pasta is evenly coated with creamy sauce
Tip: The starch from the pasta water helps the sauce cling to the pasta and thicken slightly as it cools
6
Transfer to baking dish
- Pour the pasta and sauce mixture into a 9×13-inch (23×33 cm) baking dish, spreading it in an even layer.
- Sprinkle the grated Parmesan cheese evenly over the top.
- At this point, the dish can be covered and refrigerated for up to 4 hours if baking later; add 5–10 minutes to the baking time if baking from cold.
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Ready when: Parmesan is evenly distributed over the surface
7
Bake until golden and bubblingOven 375°F / 190°C
- Bake the pasta uncovered at 375°F (190°C) for 25–30 minutes, until the top is golden brown and the edges are bubbling vigorously.
- If the top begins to brown too quickly, cover loosely with foil.
- The pasta is done when the cheese is golden and bubbling at the edges.
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Ready when: Top is golden brown and edges are bubbling
Tip: Every oven varies in temperature; start checking at 20 minutes to see how quickly your dish browns
8
Rest before serving
- Remove the baking dish from the oven and let it rest uncovered for 5 minutes.
- The sauce will firm up slightly, making it easier to scoop and serve without the pasta falling apart.
- Serve hot, with extra Parmesan at the table if desired.
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Ready when: Dish is set but still steaming

Good to know

Tips

Don't fully cook the pasta—it should be al dente (tender but with a slight firmness at the core). It will continue cooking in the oven, so undercooking by 1–2 minutes is ideal to prevent mushiness.
Reserve pasta cooking water before draining; the starch helps the sauce cling to the pasta and gives the final dish a silkier, more cohesive texture.
Let the baked pasta rest for 5 minutes after coming out of the oven. This allows the sauce to set up slightly and makes serving much easier without the dish falling apart.
For extra flavor and texture, toss some panko breadcrumbs in melted butter and sprinkle over the top 5 minutes before the pasta finishes baking for a golden, crispy crust.

Make ahead

The assembled (unbaked) pasta can be prepared up to 4 hours ahead. Cover the baking dish with foil or plastic wrap and refrigerate. Bake from cold as directed, adding 5–10 minutes to the baking time.

Storage & reheating

Room temperature: Keep covered for up to 2 hours; reheat at 375°F for 10 minutes if needed. Refrigerator: Store in an airtight container for up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through. Freezer: Freeze in an airtight container for up to 1 month. Thaw overnight in the refrigerator and reheat covered at 350°F for 25–30 minutes.

Substitutions

unsalted butter → Extra-virgin olive oil (use 3 tablespoons). The dish will be lighter and slightly more Mediterranean in character, though less rich.
heavy cream → Half-and-half or whole milk. The sauce will be less rich; use slightly less pasta water to achieve the right consistency.
Parmesan cheese → Pecorino Romano or Asiago cheese. Pecorino is sharper and more assertive; Asiago is milder and slightly nuttier.
fresh thyme leaves → Dried thyme (1 tablespoon) or Italian seasoning (2 teaspoons). Dried herbs are more potent; use less to avoid overpowering the dish.