That’s this cheesy mushroom pasta in a nutshell is an effortlessly elegant mash-up of earthy mushrooms, sausage, swirls of béchamel, and provola. It’s weeknight magic in one pan, with minimal prep, maximum flavor, and major “wow” at the dinner table.
The best part is that you can prepare it in under 30 minutes and requires zero fancy techniques or culinary skills. This one’s for mushroom lovers, cheese pull fanatics, and anyone craving a dish that tastes like a high-five from an Italian nonna.
What is Baked Pasta with Mushrooms and Béchamel?
Baked pasta dishes have long been a comforting staple in Italian cuisine, known as pasta al forno. Traditionally reserved for Sunday meals or festive occasions, these oven-baked meals bring together hearty ingredients and rich sauces to create deeply satisfying flavors.
Also, the use of béchamel sauce which is of French origin, reflects centuries of culinary exchange between French and Italian kitchens. This reinforces the fact that although béchamel is one of the five “mother sauces” of French cuisine, Italians have made it their own in dishes like lasagna and pasta al forno.
Pro Tips for the Best Baked Pasta
- Choose the right mushrooms because a mix of button and cremini mushrooms gives you the perfect balance of flavor and texture. If you want to take it up a notch, add a handful of wild mushrooms for a more rustic depth.
- Use high-quality Italian sausages. You can go spicy or sweet, but make sure to break them up well while cooking so you get those flavorful little crumbles in every bite.
- If using store-bought béchamel, opt for one that’s thick and creamy. If making your own, don’t let it get too runny, this sauce is the glue that holds the whole pasta party together.
- Provola adds that perfect melt and pull, but you can also sneak in some grated Parmigiano for an extra cheesy kick.
- Pre-cook your pasta al dente. Since it’s going into the oven, you want it firm enough to hold its shape through baking.
Frequently Asked Questions
Can I Use a Different Pasta Shape?
Yes! While casarecce holds sauces well, other short pasta like rigatoni, penne, or fusilli will work just fine. Just avoid long noodles as they’ll tangle and won’t bake evenly.
Can I Make This Vegetarian?
Absolutely. Just skip the sausage and maybe add sautéed spinach, zucchini, or sun-dried tomatoes for a flavor boost.
Is Béchamel the Same as Alfredo Sauce?
Not quite. Béchamel is a roux-based white sauce made from butter, flour, and milk, while Alfredo is typically cream-based and includes cheese, usually Parmesan. Béchamel is more neutral and versatile and is great for baking.
Why Bake It at the End?
Baking brings everything together. It melds the flavors, crisps up the edges, and melts the cheese into that gorgeous, golden-bubbly topping.
How to Store Baked Pasta with Mushrooms and Béchamel
Let the pasta cool to room temperature, then transfer it to the fridge for up to 3 days. You can heat it up in the microwave or bake it again at 180°C (350°F) for 10–15 minutes until warmed through.
Ingredients
How to Make Baked Pasta with Mushrooms, Sausage and Béchamel
In a large pan, heat olive oil over medium heat. Add the finely chopped onion and let it sizzle and soften for about 2 minutes. Then, add the sausage and cook for about 6 more minutes until browned and crumbly.
In a large pan, heat olive oil over medium heat. Add the finely chopped onion and let it sizzle and soften for about 2 minutes. Then, add the sausage and cook for about 6 more minutes until browned and crumbly.
Toss in the sliced mushrooms and cook for another 8 minutes. Add salt, pepper, béchamel sauce and mix.
Toss in the sliced mushrooms and cook for another 8 minutes. Add salt, pepper, béchamel sauce and mix.
Boil the casarecce pasta, drain, and mix it into the pan with the sauce.
Boil the casarecce pasta, drain, and mix it into the pan with the sauce.
Transfer half of the pasta into a baking dish and add cheese.
Transfer half of the pasta into a baking dish and add cheese.
Pour in the remaining pasta and add in more cheese on the top. Slide the baking dish into a preheated oven at 200°C (390°F) and bake for 20 minutes.
Pour in the remaining pasta and add in more cheese on the top. Slide the baking dish into a preheated oven at 200°C (390°F) and bake for 20 minutes.
Let it cool for just a few minutes and dive in with a fork.
Let it cool for just a few minutes and dive in with a fork.
;Resize,width=767;)
