Creamy Baked Rigatoni with Mushrooms & Thyme Recipe

Prep Time 20 mins

Cook Time 35 mins

Rest Time 5 mins

Total Time 1 hr

Cooking Method: Baking, Stovetop

Cuisine: Italian

Courses: Dinner, Lunch

Difficulty: Intermediate

Cooking Temp: 190 C

Servings: 6

Best Season: Fall, Winter

Description

This Creamy Baked Rigatoni with Mushrooms & Thyme is the perfect blend of earthy, rich flavors and velvety textures. Tender rigatoni is tossed in a luscious mushroom-thyme cream sauce, layered with cheese, and baked until bubbly and golden. Perfect for cozy weeknights, dinner parties, or when you simply crave the warmth of a hearty pasta bake.

Ingredients

For the Pasta Base:

400 g rigatoni pasta
1 tbsp salt (for boiling pasta water)

For the Mushroom-Thyme Cream Sauce:

2 tbsp unsalted butter
2 tbsp olive oil
1 large yellow onion (finely diced)
4 cloves garlic (minced)
500 g cremini mushrooms (sliced)
1 tsp fresh thyme leaves (plus extra for garnish)
1 tsp salt (or to taste)
0 tsp 0.5 freshly ground black pepper
0 tsp 0.5 crushed red pepper flakes (optional)
3 tbsp all-purpose flour
500 ml whole milk (warm)
200 ml heavy cream
100 g grated Parmesan cheese
120 g shredded mozzarella cheese

For the Baked Layer:

80 g mozzarella (extra for topping)
40 g Parmesan cheese (extra for topping)

Instructions

Cook the Rigatoni

1
Bring a large pot of salted water to a boil. Add rigatoni and cook until just shy of al dente (about 2 minutes less than package instructions). Drain and set aside.

Prepare the Mushroom Base

2
In a large skillet over medium heat, melt butter and olive oil together. Add diced onion and sauté for 3–4 minutes until softened. Add garlic and cook for another 1 minute until fragrant.

Cook the Mushrooms & Season

3
Add sliced mushrooms to the pan and cook for 6–8 minutes, stirring occasionally, until golden brown and their moisture has evaporated. Season with salt, black pepper, red pepper flakes, and fresh thyme.

Make the Cream Sauce

4
Sprinkle flour over the mushroom mixture, stirring well to coat. Cook for 1–2 minutes to remove the raw flour taste. Slowly whisk in the warm milk, ensuring no lumps form. Pour in heavy cream, stirring until smooth.

Add Cheese & Combine

5
Stir in grated Parmesan and shredded mozzarella until melted and sauce is thickened. Taste and adjust seasoning.

Combine Pasta & Sauce

6
Add cooked rigatoni to the sauce, gently tossing to coat each piece.

Assemble the Bake

7
Preheat oven to 190°C (375°F). Grease a large baking dish. Spread half the pasta mixture, sprinkle with extra mozzarella and Parmesan, then add the remaining pasta. Top with remaining cheese.

Bake & Serve

8
Bake uncovered for 20–25 minutes until the top is bubbly and golden. Let rest for 5 minutes before serving. Garnish with fresh thyme leaves.

Note

Make Ahead: Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. Add an extra 10 minutes to baking time if cooking from cold.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Variations: Add spinach, roasted chicken, or caramelized onions for extra flavor. Swap cremini mushrooms for a mix of wild mushrooms for a deeper earthy taste.

Cheese Swap: Fontina or Gruyère can replace mozzarella for a more nutty, complex flavor.

Keywords: baked pasta recipe, creamy rigatoni, mushroom pasta bake, comfort food dinner, vegetarian pasta

Read it online: https://petitepanini.com/recipe/creamy-baked-rigatoni-with-mushrooms-thyme-recipe/