Creamy Mushroom Fettuccine Pasta Bake
Rich mushroom flavors and a velvety cream sauce embrace tender fettuccine, then bake beneath a crisp, cheesy breadcrumb crust for a comforting, Italia...
6 servings
Italian-American Cuisine
🟡Intermediate★★★☆☆
Jun 19, 2025
21 views
Ingredients
🌾
12 ounces
fettuccine pasta
dried
🌾
0.5 cup
panko breadcrumbs
🥬
1 medium
yellow onion
finely diced
🥬
8 ounces
cremini mushrooms
sliced 1/4-inch thick
🥬
4 ounces
shiitake mushrooms
stems removed, caps sliced
🥛
2 cups
whole milk
warmed until steaming
🥛
3 tablespoons
unsalted butter
divided
🥛
1 cup
Parmesan cheese
freshly grated, plus more for serving
💧
0.5 cup
dry white wine
🥛
1 cup
mozzarella cheese
shredded, low-moisture
📦
2 tablespoons
fresh parsley
chopped, divided
🥛
1 cup
heavy cream
🌾
2 tablespoons
all-purpose flour
🥬
1 teaspoon
freshly ground black pepper
🥬
3
garlic cloves
minced
🫒
3 tablespoons
extra-virgin olive oil
divided
🌶️
1.5 teaspoons
kosher salt
plus more to taste
🌶️
2 teaspoons
fresh thyme leaves
chopped
🌶️
0.125 teaspoon
grated nutmeg
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Preheat the oven to 375°F (190°C) and place a rack in the center. Bring a large pot of water to a rolling boil.
Step 2
Season the boiling water generously with kosher salt, add the fettuccine pasta, and cook 2 minutes less than the package’s al dente time. Reserve 1/2 cup of the starchy cooking water, drain the fettuccine pasta, and toss it with 1 tablespoon of the extra-virgin olive oil to prevent sticking.
Step 3
While the fettuccine pasta cooks, heat 1 tablespoon of the extra-virgin olive oil and 1 tablespoon of the unsalted butter in a large sauté pan over medium-high heat until the butter foams. Add the cremini mushrooms and the shiitake mushrooms in a single layer. Let them sear without stirring for 2 minutes to develop color, then season with a pinch of kosher salt and freshly ground black pepper. Continue sautéing until the mushrooms are deeply browned and their moisture has evaporated, 6–8 minutes total. Stir in the fresh thyme leaves and half of the fresh parsley, transfer the mixture to a bowl, and keep warm.
Step 4
Return the pan to medium heat and melt the remaining 2 tablespoons of unsalted butter. Add the yellow onion and cook, stirring, until translucent and sweet, about 4 minutes. Add the garlic cloves and cook just until fragrant, 30 seconds.
Step 5
Sprinkle the all-purpose flour over the onions and cook, stirring constantly, for 1 minute to form a pale roux and eliminate raw flour taste.
Step 6
Deglaze with the dry white wine, scraping up any browned bits; simmer until reduced by half, about 2 minutes. Gradually whisk in the warm whole milk followed by the heavy cream. Bring the mixture to a gentle simmer, then season with the grated nutmeg, 1 teaspoon of the kosher salt, and the freshly ground black pepper. Continue cooking, whisking occasionally, until the sauce thickly coats the back of a spoon, 3–4 minutes.
Step 7
Remove the pan from the heat and whisk in the Parmesan cheese until fully melted and smooth. Fold in the mozzarella cheese—leaving some strands intact ensures classic stretchy pulls after baking. Gently stir the reserved mushroom mixture into the sauce.
Step 8
Add the drained fettuccine pasta to the pan, turning with tongs until every strand is enveloped in the creamy mushroom sauce. If the mixture appears tight, loosen it with a few tablespoons of the reserved pasta water; the starch will keep the sauce silky.
Step 9
Grease a 9×13-inch baking dish with 1 teaspoon of the extra-virgin olive oil. Transfer the creamy pasta mixture to the dish and spread it into an even layer.
Step 10
Combine the panko breadcrumbs, 2 tablespoons of the Parmesan cheese (borrowed from your "plus more" allotment), a pinch of kosher salt, and the remaining 1 tablespoon of extra-virgin olive oil in a small bowl until the crumbs are lightly coated. Scatter the mixture evenly over the fettuccine pasta.
Step 11
Bake the casserole, uncovered, until the panko breadcrumbs are golden brown and the sauce is bubbling around the edges, 15–20 minutes. For an extra-crisp crust, place the dish under the broiler for 1–2 minutes, watching carefully to prevent burning.
Step 12
Let the Creamy Mushroom Fettuccine Pasta Bake rest for 5 minutes to allow the sauce to thicken slightly. Finish with the remaining fresh parsley and serve hot, passing extra Parmesan cheese at the table.
✨Chef's Tips
- ★Caramelizing the cremini mushrooms and shiitake mushrooms deeply before adding liquid is crucial—browning concentrates their umami and prevents a watery sauce.
- ★Always warm the whole milk before whisking it into the roux; cold dairy shocks the starch network, leading to lumps and a thin sauce.
- ★Undercooking the fettuccine pasta by 2 minutes ensures it finishes to perfect al dente in the oven instead of turning mushy.
- ★A touch of grated nutmeg adds background warmth to the cream sauce—use a light hand; it should be intriguing, not identifiable.
- ★The assembled dish can be refrigerated, tightly wrapped, for up to 24 hours. Bake straight from the fridge, adding 10–12 minutes to the oven time and tenting with foil for the first 15 minutes to prevent over-browning.
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