Baked Penne Pasta with Wild Mushroom Ragout Recipe

Name: Baked Penne Pasta with Wild Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried porcini mushrooms; 2 cups hot water; 6 tablespoons (3/4 stick) butter; 1 3/4 cups finely chopped onions; 8 ounces fresh button mushrooms, chopped; 6 ounces fresh shiitake mushrooms, stemmed, sliced; 2 1/2 tablespoons all purpose flour; 2 1/2 cups whole milk; 3/4 cup freshly grated Parmesan cheese; 1/2 cup finely chopped fresh chives; 12 ounces penne pasta; 1/2 cup fresh breadcrumbs made from French bread

Servings: persons

1/2 ounce dried porcini mushrooms
2 cups hot water
6 tablespoons (3/4 stick) butter
1 3/4 cups finely chopped onions
8 ounces fresh button mushrooms, chopped
6 ounces fresh shiitake mushrooms, stemmed, sliced
2 1/2 tablespoons all purpose flour
2 1/2 cups whole milk
3/4 cup freshly grated Parmesan cheese
1/2 cup finely chopped fresh chives
12 ounces penne pasta
1/2 cup fresh breadcrumbs made from French bread

1
Place porcini in small bowl.
2
Add 2 cups hot water and let soften 20 minutes.
3
Using slotted spoon, remove porcini.
4
Reserve liquid.
5
Coarsely chop porcini.
6
Melt 3 tablespoons butter in heavy large skillet over medium-high heat.
7
Add onions and saute until soft, about 5 minutes.
8
Add button and shiitake mushrooms and saute 5 minutes.
9
Mix in porcini and reserved soaking liquid, leaving any sediment behind in bowl.
10
Simmer over medium-high heat 10 minutes.
11
Melt remaining 3 tablespoons butter in heavy medium saucepan over medium heat.
12
Add flour and stir constantly until golden, about 2 minutes.
13
Gradually whisk in milk.
14
Stir until sauce thickens and boils, about 3 minutes.
15
Stir into mushroom mixture.
16
Simmer 2 minutes, stirring occasionally.
17
Stir in 1/2 cup Parmesan cheese and chives.
18
Season sauce to taste with salt and pepper.
19
Set aside.
20
(Sauce can be prepared 1 day ahead.
21
Cover and refrigerate.
22
Rewarm over medium-low heat before continuing.)
23
Preheat oven to 425F.
24
Butter 13 x 9 x 2-inch glass baking dish.
25
Cook pasta in large pot of boiling salted water until tender but still firm to bite.
26
Drain well.
27
Return to pot.
28
Add mushroom sauce and toss well to coat.
29
Transfer to prepared baking dish.
30
Sprinkle breadcrumbs and remaining 1/4 cup Parmesan over.
31
Bake casserole until heated through and light golden, about 25 minutes.

783

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 ounce dried porcini mushrooms, 2 cups hot water, 6 tablespoons (3/4 stick) butter, 1 3/4 cups finely chopped onions, and more.

Yes, Baked Penne Pasta with Wild Mushroom Ragout falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Penne Pasta with Wild Mushroom Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions