Baked Boscaiola Pasta, an exceptional main course, flavorful and easy to make. I prepared a variant of the classic baked pasta. If you are looking for mushroom recipes, try the penne al baffo or the risotto with mushrooms and peas. As main courses, I also recommend the practical and quick mushroom meatballs liked by children, or the very fast creamy scallops. If you want, you can also check out my specialties of 30 mushroom recipes; they are all delicious, and you’ll make a great impression! The baked Boscaiola pasta without béchamel is genuine and tasty, thanks to the sauce enriched with cheese, and the crispiness of the final gratin makes it really special. Please let me know if you liked it and remember to follow me also on Facebook and Instagram
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 593.02 (Kcal)
- Carbohydrates 29.14 (g) of which sugars 1.87 (g)
- Proteins 36.82 (g)
- Fat 37.47 (g) of which saturated 12.03 (g)of which unsaturated 10.10 (g)
- Fibers 2.71 (g)
- Sodium 1,625.56 (mg)
Indicative values for a portion of 162 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 people
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- 2/3 lbs mushrooms (fresh or frozen)
- 10 oz pasta
- 7 oz speck
- 3.5 oz spreadable cheese
- 1 oz grated parmesan
- 6.3 oz mozzarella
- 7 oz tomato sauce
- to taste salt
How to make baked boscaiola pasta
In a large pan pour two tablespoons of oil and a clove of garlic, then add the bacon and mushrooms, season with salt, and cook for 4 minutes.
Deglaze with wine, once evaporated pour in the tomato sauce and continue cooking for another 6-7 minutes over high heat.
Season the pasta with the prepared sauce and only half of the mozzarella, mix well.
Transfer part of the prepared mixture into a 8×12 inch baking dish and add the mozzarella cut into cubes.
Continue with more pasta and finish with a generous sprinkle of grated parmesan.
Bake in a static oven for about 20 minutes at 356°F. Remove from oven and serve hot and stringy!
Storage and tips for the baked boscaiola pasta recipe
It can be stored in the refrigerator until the next day in a sealed container. You can prepare this main course without tomato sauce. If you don’t like speck, you can substitute it with sausage or bacon. Béchamel is not essential; you can replace it with cream. For a vegetarian version, you can add peas and omit the meat.
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