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Mary Berry Mushroom Pasta Bake

Mary Berry Mushroom Pasta Bake - recipe card
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A comforting, creamy pasta bake featuring a rich mushroom sauce made with cremini and shiitake mushrooms, finished with a golden, cheesy breadcrumb topping. This dish delivers deep umami flavors and a satisfying texture contrast between the tender pasta, velvety sauce, and crisp topping.

Ingredients

Scale
  • For the Pasta and Sauce:
  • 12 oz (340g) dried rigatoni pasta
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 12 oz (340g) cremini mushrooms, cleaned and sliced 1/4-inch thick
  • 4 oz (113g) shiitake mushrooms, stems removed, caps sliced 1/4-inch thick
  • 1 tsp fine sea salt, divided
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc)
  • 2 tbsp all-purpose flour
  • 2 cups (480ml) whole milk, warmed
  • 1/2 cup (120ml) heavy cream
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme leaves, chopped
  • 1/4 tsp freshly grated nutmeg
  • 1 cup (4 oz / 113g) mature cheddar cheese, grated
  • 1/2 cup (2 oz / 57g) Parmesan cheese, finely grated, divided
  • For the Topping:
  • 1 cup (2 oz / 57g) fresh breadcrumbs (from day-old white bread)
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, finely chopped

Instructions

  1. Preheat your oven to 375°F / 190°C. Bring a large pot of generously salted water to a rolling boil over high heat. Add the rigatoni and cook for 2 minutes less than the package instructions for al dente, typically about 9-10 minutes. The pasta will finish cooking in the sauce, preventing it from becoming mushy. Drain the pasta in a colander, reserving 1 cup of the starchy pasta water, and set aside.
  2. While the pasta cooks, prepare the mushroom base. In a large, deep skillet or Dutch oven, melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Once the butter foams and subsides, add the finely diced onion. Cook, stirring occasionally, for 5-6 minutes until the onion is soft and translucent but not browned, which builds a sweet flavor base.
  3. Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning. Burnt garlic will turn the sauce bitter. Then, add all the sliced cremini and shiitake mushrooms along with 1/2 tsp of the sea salt and the black pepper.
  4. Increase the heat to medium-high. Cook the mushrooms, stirring only occasionally, for 8-10 minutes. Allow them to release their liquid and for that liquid to mostly evaporate, concentrating their flavor. The mushrooms should become deeply browned and shrunken in size, which develops essential umami.
  5. Pour in the 1/4 cup of dry white wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits (fond) stuck to the bottom of the pan. Cook for 2-3 minutes until the wine has almost completely evaporated, cooking off the alcohol and leaving only its flavor.
  6. Reduce the heat to medium-low. Sprinkle the 2 tbsp of flour evenly over the mushroom mixture. Cook, stirring constantly, for 2 full minutes to cook out the raw flour taste. The mixture will look pasty and coat the mushrooms.
  7. Gradually pour in the warmed whole milk, whisking constantly to prevent lumps from forming. Once the milk is incorporated, whisk in the heavy cream, Dijon mustard, fresh thyme, and nutmeg. Bring the sauce to a gentle simmer over medium heat, stirring frequently. Let it simmer for 3-4 minutes until it thickens enough to coat the back of a spoon.
  8. Remove the skillet from the heat. Stir in the grated cheddar cheese and 1/4 cup of the Parmesan cheese until fully melted and the sauce is smooth. Taste and adjust seasoning with the remaining 1/2 tsp of salt if needed. The sauce should be highly seasoned to account for the pasta.
  9. Add the drained, par-cooked rigatoni to the mushroom sauce. Gently fold until every piece of pasta is thoroughly coated. If the sauce seems too thick, loosen it by adding a few tablespoons of the reserved pasta water at a time until you reach a creamy, cohesive consistency that still clings to the pasta.
  10. Transfer the sauced pasta to a 9×13 inch (or similar 3-quart) baking dish, spreading it into an even layer. In a small bowl, combine the fresh breadcrumbs, melted butter, chopped parsley, and the remaining 1/4 cup of Parmesan cheese. Mix until the breadcrumbs are evenly moistened.
  11. Sprinkle the breadcrumb mixture evenly over the entire surface of the pasta. For the crispiest topping, ensure the crumbs are in a single, loose layer rather than clumped together.
  12. Place the baking dish on the middle rack of the preheated oven. Bake for 25-30 minutes, or until the sauce is bubbling vigorously around the edges and the breadcrumb topping is a deep, golden brown. If the top browns too quickly, tent it loosely with aluminum foil.
  13. Once baked, remove the pasta bake from the oven. It is crucial to let it rest for 10 minutes before serving. This allows the sauce to thicken slightly and settle, making it easier to portion cleanly without being runny.
  14. Serve the pasta bake directly from the dish, using a large spoon. Garnish with extra chopped parsley or a sprinkle of Parmesan if desired. The finished dish should have a crisp, golden top giving way to a creamy, flavorful interior.

Notes

Storage: Cool completely, then transfer to an airtight container. Refrigerate for up to 3 days. Freezing: Portion into freezer-safe containers, leaving 1/2-inch headspace. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheating: For best results, reheat individual portions in a preheated 350°F / 177°C oven for 15-20 minutes until heated through. To restore crispness, place under a preheated broiler for 1-2 minutes, watching carefully. Microwave reheating is possible (2-3 minutes on high) but will soften the topping.

Nutrition

Keywords: Mary Berry mushroom pasta bake, mushroom pasta bake recipe, British pasta bake, creamy mushroom pasta, baked pasta with cheese, vegetarian pasta bake, weeknight dinner, comfort food, cheesy pasta, family meal, cremini mushrooms, shiitake mushrooms

Find it online: https://britishrecipes.uk/mary-berry-mushroom-pasta-bake/