Baked pasta with mushrooms and gorgonzola, creamy and enveloping, is the ideal main course for a Sunday lunch or to prepare in advance without stress. A recipe with a strong yet balanced flavor, perfect when you want something special.
There are dishes that remind you of home, slow time, and the oven on, and this baked pasta with mushrooms and gorgonzola is exactly one of those. A creamy, fragrant first course, perfectly gratinated, capable of transforming simple ingredients into a rich and satisfying dish, ideal for a Sunday lunch or for those occasions when you want to bring something more refined to the table without complicating your day.
The base is a short pasta, like fusilli, which perfectly holds the sauce, but you can choose the format you prefer. Mixed mushrooms with porcini, even frozen, give a full and intense flavor, while the sweet gorgonzola comes into play in two different moments: one part in the béchamel, for a smooth and enveloping cream, and a lighter final note that makes the dish even more flavorful.
The gorgonzola béchamel is the true heart of the recipe: velvety, fragrant, capable of binding every element without overshadowing it. The oven completes everything with a golden gratin that creates a pleasant contrast with the creamy interior.
It’s a baked pasta that can be prepared in advance, convenient to organize, and perfect even when reheated, maintaining its texture intact. A first course of medium difficulty, designed for those who love strong yet balanced flavors, and for those looking for a reliable, elegant, and deeply comforting recipe.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosity, write a comment or use the appropriate contact form you’ll find at the end of the page.
Other recipes you might like:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 476.27 (Kcal)
- Carbohydrates 42.19 (g) of which sugars 5.59 (g)
- Proteins 17.80 (g)
- Fat 26.19 (g) of which saturated 12.72 (g)of which unsaturated 7.12 (g)
- Fibers 4.40 (g)
- Sodium 554.22 (mg)
Indicative values for a portion of 200 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 Baked Pasta with Mushrooms and Gorgonzola
- 11.3 oz pasta
- 8.8 oz frozen mushrooms (mixed)
- 1.4 oz gorgonzola
- 1 clove garlic
- 1 sprig sage
- 4 tbsps breadcrumbs
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper
- 3.2 oz gorgonzola
- 1 oz butter
- 1 oz flour
- 1 1/4 cups milk
Tools
- Pots
- Pan
- Colander
- Baking Dish
Baked Pasta with Mushrooms and Gorgonzola Recipe
Start preparing the baked pasta with mushrooms and gorgonzola by heating two tablespoons of extra virgin olive oil in a pan with a clove of garlic and a few sage leaves.
Sauté for a couple of minutes.
Remove garlic and sage and add the mushrooms: I used frozen ones (a mix with porcini) but if you prefer use fresh ones.
Cook for about 15 minutes, then season with salt and black pepper.
Set aside for now.
Move on to preparing the gorgonzola béchamel.
Melt the butter then add the flour slowly.
Mix quickly and toast the roux for two to three minutes, it should take on a nice golden color.
Pour the milk in a stream while stirring continuously to prevent lumps.
Cook the béchamel until it thickens, it will take about 5 minutes.
Turn off the stove and add the gorgonzola.
Mix well until the cheese is completely incorporated into the sauce.
Cook the pasta in salted boiling water and drain it when it’s al dente.
Add 2/3 of the béchamel to the pasta and mix well.
Continue the preparation by adding the previously cooked mushrooms to the pasta.
In the baking dish, spread half of the remaining béchamel well with the back of a spoon.
Continue with the pasta and then the remaining béchamel.
Complete the preparation with some dollops of gorgonzola and sprinkle everything with breadcrumbs.
Bake the mushroom and gorgonzola gratin pasta in a preheated oven in static mode at 392°F for 20 minutes.
Serve immediately.
Baked Pasta with Mushrooms and Gorgonzola
A baked pasta that combines creaminess and character, perfect to serve when you want a comforting and well-balanced main course. The mushrooms and gorgonzola blend into a harmonious whole, completed by a golden gratin that makes every bite full and satisfying.
With gorgonzola, I also prepared the Pear and Gorgonzola Risotto
FAQ (Frequently Asked Questions)
Can I use fresh mushrooms instead of frozen ones?
Certainly. Fresh mushrooms are a great alternative: you can use champignons, porcini, or a mix of seasonal mushrooms.
Can gorgonzola be substituted?
You can replace sweet gorgonzola with another mild blue cheese or with a creamy cheese with a strong flavor, like taleggio or fontina. The result will be different, but still balanced and suitable for gratinating.
Can I prepare the baked pasta with mushrooms and gorgonzola in advance?
Yes, this baked pasta is perfect to prepare in advance. You can fully assemble it, store it in the fridge well covered, and bake it when ready to serve. Alternatively, you can also bake it in advance and reheat it, still maintaining good creaminess.
Mushroom Recipes: 21 Ideas for First Courses, Main Courses, Sides, and Appetizers
For questions, curiosities, or if you want to collaborate with me, use the contact form found below:
[contact-form-7 id=”d8b7d03″ title=”Contact Me”]
