Introduction

This Mini Mushroom Pasta Bake is a comforting and elegant dish perfect for individual servings. Creamy, cheesy, and packed with caramelized onions and mushrooms, it’s an ideal make-ahead meal that bakes up with a crispy golden topping.

Mini Mushroom Pasta Bakes Recipe - Recipe Image

Ingredients

Kosher salt
1 lb. rigatoni
9 tbsp. extra-virgin olive oil, divided
1 large yellow onion, thinly sliced
3 large cloves garlic, grated
1 lb. button mushrooms, sliced
4 tbsp. unsalted butter, cut into pieces
3 tbsp. all-purpose flour
2 c. heavy cream
1/4 c. Dijon mustard
10 oz. smoked gouda, shredded
1/4 c. plain bread crumbs
1 tbsp. chopped fresh parsley

Instructions

Step 1: Preheat the oven to 350°F and arrange six mini loaf pans (about 5 3/4″ x 3 3/4″) on a sheet tray. Bring a large pot of salted water to a boil. Cook the rigatoni, stirring occasionally, until very al dente and the white center is visible when cut, about 7 to 8 minutes. Reserve 1 cup of the pasta water before draining.
Step 2: While the pasta cooks, heat 4 tablespoons of olive oil in a large pot over medium heat. Add the sliced onions and grated garlic and cook, stirring occasionally, until deeply caramelized and soft, about 15 to 20 minutes. Season with 1/2 teaspoon salt and transfer the mixture to a medium bowl.
Step 3: In the same pot, heat another 4 tablespoons of olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are crispy and caramelized, about 10 minutes. Season with 1 teaspoon salt. Stir in the onion mixture and butter, allowing the butter to melt.
Step 4: Sprinkle the flour over the mushroom mixture and cook, stirring frequently, until lightly golden and fragrant, about 2 minutes. Reduce the heat to medium-low, then slowly whisk in the heavy cream and Dijon mustard until smooth. Bring to a gentle simmer, then remove from heat. Stir in the shredded smoked gouda until melted and combined. If the sauce is too thick, add between 1/2 and 1 cup of the reserved pasta water to reach your desired consistency. Fold in the cooked rigatoni.
Step 5: In a small bowl, combine the bread crumbs with the remaining 1 tablespoon of olive oil until the mixture has a wet sand-like texture.
Step 6: Divide the pasta mixture evenly among the mini loaf pans. Sprinkle the bread crumb topping over each portion.
Step 7: Bake until the tops are golden brown, about 10 to 13 minutes. Remove from the oven and garnish with chopped fresh parsley before serving.

Tips & Variations

Use smoked gouda for its rich flavor, or substitute with fontina or gruyere for a different twist.
Caramelizing onions low and slow builds deep flavor—don’t rush this step.
Feel free to swap rigatoni for penne or ziti if that’s what you have on hand.
Add a pinch of red pepper flakes with the mushrooms for a subtle heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the oven at 350°F until heated through to preserve the crispy topping. Avoid microwaving if you want to keep the crust crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta bake ahead of time?

Yes, you can prepare the pasta mixture and assemble the mini bakes a day in advance. Keep them covered in the refrigerator and bake just before serving, adding a few extra minutes to the baking time if baking from cold.

What can I use instead of mini loaf pans?

If you don’t have mini loaf pans, small oven-safe ramekins or a muffin tin can work well for individual portions. Just adjust the baking time as needed until the topping is golden and the filling is hot.

Mini Mushroom Pasta Bakes Recipe

Print Recipe

★★★★★

4.7 from 148 reviews

This Mini Mushroom Pasta Bakes recipe features al dente rigatoni combined with a rich, creamy sauce made from caramelized onions, garlic, and button mushrooms. The sauce is thickened with butter, flour, and Dijon mustard, then enriched with smoked gouda for a smoky, cheesy flavor. Finished with a crispy breadcrumb topping and baked in individual mini loaf pans, these pasta bakes are perfect for individual servings or a charming dinner presentation.

Author: Sophie
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 6 mini pasta bakes 1x
Category: Pasta
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

PASTA

1 lb. rigatoni
Kosher salt (for boiling water)

SAUCE & VEGGIES

9 tbsp. extra-virgin olive oil, divided
1 large yellow onion, thinly sliced
3 large cloves garlic, grated
1 lb. button mushrooms, sliced
4 tbsp. unsalted butter, cut into pieces
3 tbsp. all-purpose flour
2 cups heavy cream
1/4 cup Dijon mustard
10 oz. smoked gouda, shredded
1/2 tsp kosher salt (for onions)
1 tsp kosher salt (for mushrooms)

TOPPING & GARNISH

1/4 cup plain bread crumbs
1 tbsp. chopped fresh parsley

Instructions

Preheat and prepare pans: Preheat the oven to 350°F (175°C) and arrange six mini loaf pans, each measuring approximately 5 3/4″ x 3 3/4″, on a sheet tray for easy handling during baking.
Cook the rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook until very al dente, approximately 7 to 8 minutes, making sure the white inner part of the pasta is still visible when cut. Reserve 1 cup of the pasta cooking water before draining the pasta.
Caramelize onions and garlic: In a large pot over medium heat, warm 4 tablespoons of olive oil. Add the thinly sliced onions and grated garlic, seasoning with 1/2 teaspoon salt. Cook them slowly, stirring occasionally, until they become deeply caramelized and softened, about 15 to 20 minutes. Once done, transfer this mixture to a medium bowl.
Sauté mushrooms and combine: In the same pot over medium-high heat, heat the remaining 4 tablespoons of olive oil. Add sliced mushrooms and cook, stirring occasionally, until they turn crispy and caramelized, around 10 minutes. Season with 1 teaspoon salt. Return the onion and garlic mixture to the pot along with the butter pieces and stir until the butter melts.
Make the roux and add cream: Sprinkle the flour over the mushroom mixture and cook, stirring frequently, until the flour turns lightly golden and fragrant, about 2 minutes. Reduce the heat to medium-low and gradually whisk in the heavy cream and Dijon mustard, ensuring there are no lumps.
Simmer and add cheese: Bring the mixture to a gentle simmer then remove it from heat. Stir in the shredded smoked gouda until fully melted and combined. If the sauce is too thick, adjust consistency by adding 1/2 to 1 cup of the reserved pasta water.
Combine pasta and sauce: Fold the drained rigatoni into the creamy mushroom sauce, mixing until evenly coated.
Prepare breadcrumb topping: In a separate small bowl, toss the plain bread crumbs with the remaining 1 tablespoon of olive oil until the texture resembles wet sand. This will create a crunchy topping when baked.
Assemble the mini bakes: Divide the creamy pasta mixture evenly among the prepared mini loaf pans. Sprinkle each portion with the oiled breadcrumb topping.
Bake and garnish: Bake the assembled pasta bakes in the preheated oven until the breadcrumb topping turns golden brown, about 10 to 13 minutes. Remove from oven and sprinkle with chopped fresh parsley before serving.

Notes

Cooking the pasta al dente ensures that it doesn’t become mushy during baking.
Caramelizing the onions and mushrooms enhances the depth of flavor in the sauce.
Adjust the consistency of the sauce with reserved pasta water to your liking.
The mini loaf pans allow for perfect single-serving portions and nice presentation.
Smoked gouda adds a rich smoky flavor, but you can substitute with other melting cheeses if desired.
Breadcrumb topping gives a crunchy texture contrast to the creamy pasta bake.

Keywords: mini pasta bake, mushroom pasta, baked rigatoni, smoked gouda pasta, creamy mushroom pasta, individual pasta servings, comfort food