Baked Penne with Mushrooms and Garlic Cream
Tender penne tossed with sautéed mushrooms, roasted garlic, and a silky cream sauce, then baked until bubbly and golden. This Italian-American comfort dish comes together quickly and serves as a satisfying vegetarian main or elegant side.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 20 min
- Total
- 1 hr 10 min
- Makes
- 4 main-course servings (about 2 cups per plate)
Steps
Before you start
- Preheat your oven to 400°F (200°C)
- Use a 9×13-inch (23×33 cm) baking dish
- Read through the timing—the pasta cooks while the sauce builds
- Have your cream at room temperature to prevent curdling
Cook the penne
- In a large pot, bring 6 quarts (5.7 L) of salted water to a rolling boil.
- Add penne and stir well.
- Cook for 8–10 minutes, until just shy of tender (the pasta will finish cooking in the oven).
- Drain well in a colander and set aside; do not rinse.
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Ready when: Pasta bends easily but still has slight firmness in the center
Tip: Undercooking the pasta prevents it from turning mushy after baking. Drain well so excess water doesn't dilute the sauce.
Sauté the mushrooms
- While the pasta cooks, melt 2 tablespoons (28 g) butter in a large skillet over medium-high heat.
- Once foaming, add the mushrooms in a single layer and let them sit undisturbed for 2 minutes.
- Stir and cook for another 4–5 minutes, until they release their moisture and begin to brown.
- Season with a pinch of salt and pepper.
- Transfer to a clean bowl.
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Ready when: Mushrooms are golden brown and no longer release liquid
Tip: Don't stir the mushrooms too early; letting them sit develops a rich golden color and deeper flavor.
Build the cream sauce
- In the same skillet, reduce heat to medium and melt the remaining 2 tablespoons (28 g) butter.
- Add the minced garlic and cook for 45 seconds to 1 minute, stirring constantly, until fragrant but not browned.
- Pour in the chicken broth and simmer for 1 minute.
- Remove from heat and let cool for 30 seconds, then slowly pour in the cream while stirring constantly.
- Add 0.5 cup (50 g) of the Parmigiano-Reggiano, thyme, and a pinch of nutmeg.
- Stir until the cheese melts and the sauce is smooth.
- Season to taste with salt and pepper.
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Ready when: Sauce is smooth, creamy, and cheese is fully incorporated
Tip: Cooling slightly before adding cream prevents curdling. Stir constantly to emulsify the sauce evenly.
Combine and transfer to baking dish
- In a large bowl, toss the cooked penne with the cream sauce until every piece is coated.
- Fold in the cooked mushrooms gently.
- Transfer the entire mixture to the 9×13-inch (23×33 cm) baking dish and spread in an even layer.
- Sprinkle the remaining 0.25 cup (25 g) Parmigiano-Reggiano over the top.
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Ready when: Mixture is evenly distributed and topped
Tip: Use a gentle hand when folding in the mushrooms so they don't break apart; keep them chunky for texture.
Bake until bubblyOven 400°F / 205°C
- Transfer the baking dish to the preheated 400°F (200°C) oven on the middle rack.
- Bake for 20–25 minutes, until the sauce is bubbling around the edges and the top is light golden brown.
- The pasta should be tender and the mixture should shimmer slightly.
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Ready when: Sauce bubbles actively at the edges, top is golden, pasta is tender throughout
Tip: If the top begins to brown too quickly, loosely tent with foil for the final 5 minutes. The edges always brown faster than the center.
Rest and serve
- Remove from the oven and let rest for 5 minutes.
- This allows the sauce to set slightly and makes serving easier.
- Serve directly from the baking dish or portion onto warm plates.
- Finish with a light grinding of black pepper if desired.
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Ready when: Resting is complete when you're ready to serve
Tip: Resist the urge to serve immediately; the resting period prevents the sauce from running off the plate.
Good to know
Tips
- For extra umami depth, toss the mushrooms with a pinch of salt immediately after cutting them and let sit for 5 minutes; this draws out moisture that will concentrate their flavor when sautéed.
- If you don't have fresh thyme, use 1 teaspoon of dried thyme stirred into the broth before adding the cream.
- A sprinkle of crispy fried breadcrumbs or panko mixed with melted butter on top before baking adds a pleasant textural contrast.
- Freshly grated nutmeg makes a noticeable difference in the sauce's warmth; avoid pre-ground if possible.
Make ahead
The assembled (unbaked) dish can be covered and refrigerated for up to 24 hours before baking. Add 5–10 minutes to the baking time if baking directly from the fridge.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (165°C) oven for 15–20 minutes, covered with foil, until heated through. Do not microwave, as it causes the sauce to separate.
Substitutions
- cremini or button mushrooms → a mix of cremini, shiitake, and oyster mushrooms (same weight). Creates deeper, more complex flavor; oyster mushrooms add a subtle sweetness
- heavy cream → half-and-half or whole milk mixed 1:1 with cream. Lighter sauce; use only if you don't have enough cream. The sauce will be thinner.
- fresh thyme → 1.5 tsp dried thyme or 1 tsp fresh rosemary. Dried thyme is stronger, so use less. Rosemary adds an earthier note.
- unsalted chicken broth → vegetable broth or dry white wine. Vegetable broth keeps it vegetarian; white wine adds acidity that brightens the sauce
