Bacon Mushroom Pasta Bake

Submitted 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."

 

• Ready In: 50mins
• Ingredients: 17
• Serves: 4-6

ingredients

• 8 ounces radiatore, uncooked
• 2 teaspoons butter
• 1⁄4 cup shallot, sliced
• 8 ounces shiitake mushroom caps, sliced
• 4 ounces cremini mushrooms, sliced
• 4 ounces morels, chopped
• 2 ounces bacon
• 1 tablespoon fresh thyme, chopped
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper
• 3 garlic cloves, minced
• 1 tablespoon dry sherry
• 1⁄4 cup all-purpose flour
• 2 cups milk
• 1 cup asiago cheese, grated (divided)
• cooking spray
• fresh thyme sprig (optional)

directions

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.

Reviews

[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.