Bacon Mushroom Pasta Bake

READY IN: 50mins
Recipe by Cynna

This very rich and creamy. A nice and cozy casserole to sit down and eat with the family. We like to have a salad and garlic bread with this. Sooooo good it warms your heart and soul.

Top Review by Karen

Cynna, this recipe redeemed me in my household. As a newlywed, I am trying new things and this was by far, the most favorite pasta bake I have made for my husband. I used onions instead of shallots and rigatoni as that is what I had on hand. Morels are not in season here in MN so I used baby portabellas. As my new hubby says...This is a definate re-do!! Thank you.

Ingredients Nutrition


  1. reheat oven to 375°.
  2. Cook pasta according to the package directions, omitting salt and fat.
  3. Drain well. Set cooked pasta aside.
  4. Cook bacon and set aside to cool.
  5. Melt butter in a large nonstick skillet over medium-high heat.
  6. Add shallots; sauté 3 minutes.
  7. Add mushrooms, 1 tablespoon thyme, salt, pepper, and garlic; sauté 8 minutes or until mushrooms are tender.
  8. Add sherry; cook 1 minute, stirring frequently.
  9. Remove from heat.
  10. Place flour in a Dutch oven over medium-high heat; gradually add milk, stirring constantly with a whisk.
  11. Bring mixture to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk.
  12. Remove from heat; add 1/2 cup cheese, stirring until melted.
  13. Add pasta and mushroom mixture to cheese mixture, crumble in the bacon, tossing well to combine.
  14. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese.
  15. Bake at 375° for 30 minutes or until cheese melts and begins to brown.
  16. Garnish with thyme sprigs, if desired.

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