This Creamy Mushroom Pasta Bake is a hearty, satisfying dish that combines tender rigatoni, roasted mushrooms, and vibrant spinach in a luscious, cheesy sauce.
Packed with plant-based protein from ricotta and nutrient-rich greens, plus good fats from olive oil, it’s a fiber-friendly, balanced meal.
Quick to prep and ideal for weeknight dinners or meal prep, it’s comfort food made smart.
Creamy Mushroom Pasta Bake
Equipment
- 1-Large pot
- 1 Baking sheet
- 1 9×13-inch baking dish
- Measuring Cups and Spoons
- Mixing bowl
- Wooden spoon or spatula
Ingredients
For the Roasted Mushrooms:
- 1 ½ pounds baby Bella mushrooms quartered
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 tablespoons fresh thyme
- ¼ cup olive oil
For the Pasta Bake:
- 1 pound rigatoni
- ¾ pound ricotta cheese
- ½ pound Fontina cheese shredded
- ¾ cup heavy cream
- 8 ounces baby spinach steamed and drained
- 2 cloves garlic minced or paste
- ½ cup Parmigiano Reggiano divided
- 1 pinch nutmeg optional
Instructions
- Preheat the Oven for Roasting: Start by preheating your oven to 450°F (230°C). Position one oven rack in the second-lowest slot and another in the center of the oven. This dual-rack setup ensures your mushrooms roast evenly while your pasta bake cooks to a golden perfection. Preheating the oven fully is key to achieving beautifully caramelized mushrooms.
- Prepare the Mushrooms for Roasting: Place 1 ½ pounds of quartered baby Bella mushrooms in a large mixing bowl. Drizzle with ¼ cup olive oil and sprinkle with 1 teaspoon kosher salt, 1 teaspoon freshly cracked black pepper, and 3 tablespoons fresh thyme. Toss the mushrooms thoroughly so that each piece is evenly coated with oil and seasoning. This step ensures maximum flavor and even browning during roasting.
- Roast the Mushrooms to Perfection: Spread the seasoned mushrooms in a single layer on a baking sheet. Avoid overcrowding; if necessary, use two sheets to allow the mushrooms space to roast rather than steam. Place the baking sheet on the lower rack of the oven and roast for 15–20 minutes, tossing halfway through, until the mushrooms develop a deep golden-brown color and a rich, earthy aroma.
- Cook the Pasta Al Dente: While the mushrooms are roasting, bring a large pot of water to a rolling boil. Add 2 tablespoons of kosher salt to the water for flavor. Cook 1 pound of rigatoni for about 2 minutes less than the package instructions indicate, so the pasta remains very al dente. Undercooking slightly allows the pasta to finish cooking in the oven without becoming mushy. Drain and set aside.
- Prepare the Spinach for the Bake: Quickly blanch 8 ounces of baby spinach in boiling water for 30 seconds. Immediately drain and squeeze out any excess water using a clean kitchen towel or paper towels. This step prevents your pasta bake from becoming watery. Once drained, roughly chop the spinach into bite-sized pieces and set aside for mixing.
- Make the Creamy Cheese Mixture: In a large mixing bowl, combine ¾ pound ricotta cheese, ½ pound shredded Fontina, ¾ cup heavy cream, 2 cloves of garlic paste, and a pinch of nutmeg if using. Add ¼ cup Parmigiano Reggiano for depth of flavor. Stir gently to create a creamy, smooth mixture. Fold in the roasted mushrooms and chopped spinach, distributing all ingredients evenly for consistent flavor in every bite.
- Combine Pasta and Creamy Mixture: Add the drained rigatoni to the bowl containing the cheese and vegetable mixture. Using a wooden spoon or spatula, gently toss the pasta until every piece is coated in the creamy sauce. Taste the mixture and adjust salt and pepper as needed to ensure the flavors are balanced before baking.
- Assemble the Pasta Bake: Transfer the pasta mixture into a 9×13-inch baking dish. Smooth the top with a spatula and sprinkle the remaining ¼ cup Parmigiano Reggiano evenly over the surface. Cover the dish with parchment paper first, then foil to prevent sticking and retain moisture during baking.
- Bake the Pasta: Place the baking dish on the center oven rack. Bake for 15 minutes covered, allowing the flavors to meld and the cheese to begin melting. After 15 minutes, remove the foil and parchment paper and continue baking for an additional 5 minutes to achieve a lightly golden surface.
- Optional Broiling for Extra Color: For a richer, browned top, broil the pasta for 1–2 minutes at the end of baking. Keep a close eye to prevent burning, as the sugars in the cheese can brown quickly under high heat.
- Rest Before Serving: Remove the pasta from the oven and let it rest for 15 minutes. This allows the cheese to set slightly, making it easier to serve and giving the flavors time to meld beautifully.
- Serve and Enjoy: Scoop generous portions onto plates or bowls and enjoy the creamy, cheesy, mushroom-packed pasta bake. This dish pairs wonderfully with a light green salad or a crisp white wine for a complete, comforting meal.
Notes
- The recipe yields 4 very generous servings or 6 moderate portions, making it perfect for family dinners or meal prep.
- Slightly undercook the pasta by 2–3 minutes before baking. This ensures the rigatoni maintains a firm texture and absorbs the creamy sauce without becoming mushy.
- If Fontina isn’t available, mozzarella, provolone, or Swiss cheese work well as substitutes, each lending a slightly different flavor profile.
- Properly draining spinach is crucial; excess water can make the bake soggy. Always squeeze out liquid before adding to the mixture.
- Covering the dish with parchment paper and foil prevents sticking and keeps the pasta moist while baking.
Chef’s Secrets for Perfect Baking
Achieving a perfectly creamy, golden-baked pasta is all about technique.
Roast your mushrooms until deeply caramelized—this intensifies their natural umami flavor and adds depth to the dish.
Use a combination of cheeses for complexity: ricotta brings creaminess,
Fontina melts beautifully, and Parmigiano Reggiano adds a nutty punch.
Don’t skip the rest period after baking; letting the bake sit for 15 minutes allows the sauce to thicken and flavors to meld.
Finally, when broiling for a golden top, stay attentive—cheese can brown in seconds, but the result is worth it.
Serving Suggestions to Impress Guests
This pasta bake shines on its own, but it pairs beautifully with simple sides.
Serve alongside a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness.
Garlic bread or toasted baguette slices make excellent accompaniments for scooping up the creamy sauce.
For a full Italian-inspired meal, a glass of chilled white wine, such as Sauvignon Blanc or Pinot Grigio, complements the cheesy, earthy flavors perfectly.
Storage Tips for Best Freshness
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave portions on medium power in short intervals, stirring halfway through to restore creaminess.
Alternatively, reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through.
This pasta can also be frozen for up to 2 months; thaw overnight in the refrigerator and reheat gently to preserve texture and flavor.
Frequently Asked Questions
1. Can I make this pasta gluten-free?
Yes! Substitute the rigatoni with a gluten-free pasta of your choice. Cooking time may vary, so follow package instructions for al dente texture and slightly undercook before baking.
2. Can I use fresh spinach instead of frozen or pre-steamed?
Absolutely. Blanch fresh spinach in boiling water for 30 seconds, drain, and squeeze out all excess liquid before adding it to the mixture. This prevents the bake from becoming watery.
3. Can I make this recipe vegan or dairy-free?
Yes, with adjustments. Replace ricotta and Fontina with vegan cheese alternatives and use plant-based cream or cashew cream. Flavor may differ slightly, but the creamy texture will remain delicious.
4. How can I add more protein to this dish?
Incorporate cooked chicken, turkey sausage, or even chickpeas. These additions blend well with the creamy sauce while boosting protein content.
5. Why is it important to undercook the pasta before baking?
Undercooking the pasta ensures it doesn’t become mushy in the oven. As it bakes with the sauce and cheese, it absorbs flavor while finishing its cooking, resulting in perfectly tender yet firm rigatoni.
