Description

These Mini Mushroom Pasta Bakes are a comforting and creamy baked rigatoni dish layered with caramelized onions, sautéed mushrooms, smoked gouda, and a rich cream sauce with a tangy Dijon mustard kick. Perfect for individual servings in mini loaf pans, they offer a delightful crispy breadcrumb topping and a gooey cheesy interior, making them an ideal cozy meal or impressive side dish.

Ingredients

Scale

Pasta

Kosher salt
1 lb. rigatoni

Vegetables & Aromatics

1 large yellow onion, thinly sliced
3 large cloves garlic, grated
1 lb. button mushrooms, sliced

Fat & Cooking Mediums

9 tbsp. extra-virgin olive oil, divided
4 tbsp. unsalted butter, cut into pieces

Sauce & Cheese

3 tbsp. all-purpose flour
2 cups heavy cream
1/4 cup Dijon mustard
10 oz. smoked gouda, shredded

Toppings & Garnishes

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

Instructions

Preheat and prepare pasta: Preheat the oven to 350°F and arrange six mini loaf pans (5 3/4″ x 3 3/4″) on a sheet tray. Bring a large pot of salted water to a boil, then cook the rigatoni until very al dente, about 7 to 8 minutes, so the white core is visible when cut. Reserve 1 cup of the pasta cooking water, then drain the pasta.
Caramelize onions and garlic: Heat 4 tablespoons of olive oil in a large pot over medium heat. Add the thinly sliced onions and grated garlic, cooking slowly with occasional stirring for 15 to 20 minutes until deeply caramelized and soft. Season with 1/2 teaspoon salt, then transfer the mixture to a medium bowl.
Sauté mushrooms and build roux: In the same pot over medium-high heat, heat another 4 tablespoons of olive oil. Add sliced mushrooms and cook, stirring occasionally, until they are crispy and caramelized, about 10 minutes. Season with 1 teaspoon salt. Return the onion mixture to the pot along with butter; stir until butter melts. Sprinkle in the flour and cook, stirring frequently, until lightly golden and fragrant, about 2 minutes, forming a roux.
Create creamy sauce: Lower the heat to medium-low and gradually whisk in the heavy cream and Dijon mustard until smooth with no lumps. Bring the sauce to a gentle simmer, then remove from heat. Stir in the shredded smoked gouda until melted and fully combined. If the sauce is too thick, add 1/2 to 1 cup of reserved pasta water to achieve the desired consistency. Fold in the cooked rigatoni to evenly coat with sauce.
Prepare breadcrumb topping: In a small bowl, combine the plain bread crumbs with the remaining 1 tablespoon of olive oil, tossing until the mixture resembles wet sand in texture.
Assemble mini bakes: Divide the creamy pasta mixture evenly among the prepared mini loaf pans. Sprinkle the breadcrumb mixture evenly on top of each.
Bake and serve: Bake the pasta bakes in the preheated oven for 10 to 13 minutes, until the breadcrumb topping is golden brown. Remove from oven and garnish with chopped fresh parsley before serving.

Notes

Cooking the pasta al dente with a visible white core prevents it from becoming mushy during baking.
Caramelizing the onions and mushrooms slowly enhances their natural sweetness and depth of flavor.
The roux made with butter and flour thickens the cream sauce beautifully.
Adding reserved pasta water helps adjust the sauce consistency perfectly.
Using smoked gouda adds a rich, smoky dimension that pairs well with mushrooms.
Mini loaf pans create individual portions, but a larger baking dish can be used if preferred, adjusting bake time accordingly.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

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