Description
This creamy mushroom pasta bake features a luscious blend of sautéed mushrooms, fresh herbs, and a rich cheese sauce enveloping delicate mushroom and truffle ravioli, finished with a golden bubbly cheese topping. It’s an indulgent, comforting baked pasta dish that perfectly balances richness with a hint of lemony brightness for a satisfying meal.
Ingredients
For the Mushroom Sauce and Pasta Bake
- 3 tablespoons olive oil, divided
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 400 g white mushrooms, washed and quartered
- 2 sprigs rosemary, leaves picked and chopped
- 3 sprigs thyme, leaves picked
- 1 pack mushroom and truffle ravioli
- 180 ml whole milk
- 180 ml double cream
- 125 g grated cheddar, divided
- 75 g mozzarella
- Juice of 1/2 lemon
Instructions
- Boil the Pasta: Cook the mushroom and truffle ravioli according to the package instructions. Once cooked, drain the ravioli and set aside to keep warm. Meanwhile, preheat your oven to 200ºC (392ºF) to prepare for baking.
- Prepare the Mushrooms: Heat 2 tablespoons of olive oil in a large ovenproof pan, skillet, or baking dish over high heat. Add the quartered mushrooms and fry them until they are deeply browned on all sides, which enhances their flavor. Once browned, remove the mushrooms from the pan and place them in a separate bowl.
- Sauté Onions and Garlic: In the same pan, add the butter and the remaining tablespoon of olive oil. Sauté the diced onion and minced garlic over medium heat until they become soft and translucent, about 5 minutes. Incorporate the chopped thyme and rosemary, cooking them for another 2 minutes to release their aromas.
- Make the Sauce: Pour the whole milk and double cream into the pan with the sautéed onions, garlic, and herbs. Bring the mixture to a gentle simmer, then add 75 g of the grated cheddar cheese (reserve the rest for topping). Whisk the cheese continuously into the sauce until it melts completely and the sauce becomes smooth and creamy.
- Combine and Bake: Return the browned mushrooms to the sauce, stirring well to combine. Gently fold in the cooked ravioli, ensuring all are evenly coated with the creamy mushroom sauce. Adjust seasoning if needed, then sprinkle the mozzarella and the remaining cheddar cheese evenly over the top. Place the pan in the preheated oven and bake for about 10 minutes, or until the cheese topping is golden, bubbling, and the sauce edges begin to bubble.
Notes
- Pasta Substitution: You can use regular penne or any short pasta noodles instead of mushroom and truffle ravioli if preferred. The baking instructions remain the same.
- Balancing Flavours: Adding the juice of 1/2 a lemon is important to cut through the richness of the cream and cheese, brightening the dish perfectly.
- Alternate Instructions: When using regular pasta, cook it according to the package and then follow all other steps as is, substituting ravioli with your chosen pasta.
