Description
A comforting and creamy pasta bake infused with garlic and topped with golden, bubbly cheese.
Ingredients
Scale
- 12 ounces rigatoni or penne pasta
- 3–4 cloves fresh garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces sliced baby bella or cremini mushrooms
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (plus more for topping)
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the olive oil and minced garlic, sauté for about 30 seconds until fragrant.
- Add the sliced mushrooms and sauté until browned and tender, about 5 minutes. Season with salt and pepper.
- Pour in the heavy cream, stirring until combined, then gradually add the Parmesan cheese until melted and smooth.
- Combine the pasta with the sauce, tossing to coat well. Transfer to a greased 9×13-inch baking dish.
- Top with remaining Parmesan and a sprinkle of black pepper and chopped parsley.
- Bake in the oven for 25-30 minutes until golden and bubbly.
- Serve warm, garnished with more herbs.
Notes
Experiment with additional vegetables like spinach or red peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
Keywords: pasta bake, garlic parmesan, creamy pasta, vegetarian