A rich and tasty baked pasta, with white ragù, mushrooms, and béchamel… very simple to make, it is perfect for Sundays and festive occasions. It is not a quick recipe, but you can get ahead by cooking the white ragù in advance, and I also recommend making a little more so you can store it in the freezer and use it whenever you want. Baked pasta with white ragù and mushrooms is flavorful and appetizing, great for the autumn season, when we have many varieties of mushrooms available and the weather is cooler. Try it too!
Here are other tasty recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 461.13 (Kcal)
- Carbohydrates 34.14 (g) of which sugars 4.75 (g)
- Proteins 18.52 (g)
- Fat 27.88 (g) of which saturated 10.49 (g)of which unsaturated 11.19 (g)
- Fibers 2.92 (g)
- Sodium 1,156.66 (mg)
Indicative values for a portion of 300 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
- 11 oz pasta
- 1.75 cups béchamel
- 10.5 oz mushrooms (cultivated, mixed or champignon)
- 9 oz mixed ground meat (or beef)
- 1 sausage
- Half onion
- 1 carrot (small)
- Half stalk celery
- 1 sprig rosemary
- Half glass white wine
- Grana Padano cheese, grated
- extra virgin olive oil
- meat broth (if necessary)
- salt
- pepper
Tools
- Baking dish
- Pan
- Frying pan
- Pot
- Colander
Preparation
Start by preparing the white ragù: peel the carrot, clean the onion and the celery. Chop the vegetables finely and sauté them in a pan with a drizzle of oil.
Add the ground meat and the sausage, without the skin. Sauté on high heat for a few minutes, then deglaze with the white wine.
Lower the heat, season with salt, and cook for about 30 minutes, stirring occasionally. If the base dries out, add some meat or vegetable broth. Towards the end of cooking, add chopped rosemary for fragrance (1).
While the ragù cooks, clean the mushrooms, removing any dirt and rinse if necessary. Slice them, then place them in a hot pan with a drizzle of oil (2).
Season with salt and cook over medium heat until tender.
Boil the pasta in salted boiling water, drain it while it’s still very al dente, and add it to the pan with the mushrooms. Add the white ragù and part of the béchamel, then mix well.
Transfer everything to a baking dish, adding the remaining béchamel, a sprinkle of grated Grana, and a pinch of pepper (3).
Place the dish in a fan oven at 350-365°F and gratin for 15-20 minutes, or to your liking.
Baked pasta with white ragù and mushrooms is ready to be served at the table… enjoy!
Tips and Notes
For the ragù, you can also use just ground meat, mixed, beef or pork.
You can use champignon mushrooms, pioppini, or other fresh cultivated mushrooms. You can add dried porcini for more aroma.
You can add provola or diced scamorza cheese.
You can prepare the pasta in advance, and gratin it in the oven when needed.
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