Baked Pasta alla Boscaiola, an exceptional main course, tasty and easy to make. I prepared a variation of the classic baked pasta. If you’re looking for mushroom recipes, try the penne al baffo or the risotto with mushrooms and peas. As second courses, I also recommend the mushroom meatballs, practical and quick, which kids also love, or the super-fast creamy scallops. If you want, you can also look at my 30 mushroom recipes, they’re all delicious, you’ll make a great impression! The baked pasta alla boscaiola without béchamel is wholesome and tasty, thanks to the sauce enriched with cheeses and the crunchy final gratin makes it really special. Please let me know if you liked it, and remember to follow me on Facebook and Instagram
- Difficulty: Easy
- Cost: Cheap
- 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
- 10.58 oz mushrooms (fresh or frozen)
- 9.88 oz pasta
- 7.05 oz speck
- 3.53 oz cream cheese
- 1.06 oz grated Parmesan cheese
- 6.35 oz mozzarella
- 0.85 cup tomato sauce
- to taste salt
How to make Baked Pasta alla Boscaiola
In a large skillet, pour two tablespoons of oil and one clove of garlic, then add the pancetta and mushrooms, season with salt and cook for 4 minutes.
Deglaze with wine, once evaporated add the tomato sauce and continue cooking for another 6-7 minutes over high heat.
Toss the pasta with the prepared sauce and only half of the mozzarella, and mix well.
Transfer a part of the prepared mixture to a 8×12 inch baking dish, add the mozzarella cut into cubes.
Continue with more pasta and finish with a generous sprinkle of grated Parmesan cheese
Bake in a static oven for about 20 minutes at 356°F. Remove from the oven and serve hot and cheesy!
Storage and tips for the baked pasta alla boscaiola recipe
It can be stored in the refrigerator until the next day in an airtight container. You can make this main course without tomato sauce, if you don’t like speck you can use sausage or pancetta. Béchamel is not essential, you can use cream instead. For a vegetarian version, you can add peas and omit the meat.
