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    Home » Recipes » Pasta ,Pizza, Gnocchi

    Mushroom Baked Rigatoni

    Published: Dec 10, 2022 by Marisa Franca · 5 Comments

    Jump to Recipe
    Pinterest image with title overlay for a casserole made with rigatoni pasta, mushrooms, and a lemon kale gremolata topping.

    This vegetarian Baked Mushroom Rigatoni with Kale Gremolata is a wholesome and comforting pasta bake, made with meaty-rich mushroom and cheese sauce, soft pasta, and crunchy kale gremolata topping that will have you coming back for more in no time!

    Mushroom Baked Rigatoni With Kale, Almond, Cheese gremolata.
    If we want to WOW our guests we'll serve this luscious Baked Rigatoni Recipe that is full of rich earthy mushrooms.
    Jump to:
    • ❤️ Why I love this recipe
    • 🛒 Ingredients
    • 🗒 Instructions
    • 🔪 Equipment
    • 🤔 FAQs
    • 👩🏻‍🍳 Tips
    • 📚 Variations
    • 🥫 Storage
    • 📗 Related Recipes
    • 🍽 Serve with
    • 📞 Chiacchierata (chat)
    • 📝 Recipe Card
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why I love this recipe

    • This mushroom pasta bake recipe is easy to make with pasta tossed in a simple mushroom sauce and gremolata topping. 
    • This dish can be varied in many ways, often using leftovers in the fridge to make different pasta bake meals from the same base recipe!
    • Baked mushroom rigatoni with kale gremolata can be served as a family meal with the kids or as a classy dinner when hosting guests. The crispy topping, soft pasta, and creamy mushroom sauce is appreciated by all ages.

    Adding panko breadcrumbs and chopped almonds as a topping to this creamy pasta bake is a real game-changer!

    🛒 Ingredients

    As an Amazon Associate I earn from qualifying purchases.

    Image of the ingredients needed for the baked mushroom rigatoni with kale gremolata.

    Note: The full list of this recipe ingredients with their amounts and options are listed in the recipe card below.

    • rigatoni -- or choose a pasta you prefer
    • olive oil
    • assorted mushrooms -- the earthy base of the pasta bake
    • unsalted butter
    • fresh garlic
    • all-purpose flour - for making the besciamella or white sauce
    • whole milk - makes a richer besciamella sauce
    • freshly grated Parmesan - for the white sauce
    • Gruyere - enhances the richness and flavor of the sauce
    • Tuscan or lacinato kale - for the gremolata
    • Gruyere - mixed with the panko crumbs for a rich topping
    • panko breadcrumbs
    • smoked almonds - adds a delightful smokiness to the gremolata
    • olive oil - helps the topping mix together
    • lemon zest -- adds a fresh tang to the crusty top

    🗒 Instructions

    Note: This is an overview of the instructions. The full instructions are in the recipe card below.

    Collage of the first four steps to making the baked mushroom pasta recipe.
    1. Cook the pasta in salted water until al dente and drain. Reserve ½ cup of pasta water.
    2. Preheat the oven and saute the mushrooms in a Dutch oven, searing on both sides and seasoning. Set aside.
    3. Reduce heat and melt the butter. Add garlic and flour and stir. Whisk in milk and simmer for 5 minutes.
    4. Remove from heat and add Parmesan, Gruyere, and ½ teaspoon salt.
    Collage of the second set of four steps to making the Rigatoni with Mushroom Bake.
    1. Cool slightly and add half of the mushrooms.
    2. Puree with an immersion blender.
    3. Combine the pasta and sauce in a bowl and add the remaining mushrooms. Transfer the mixture to a prepared baking dish. 
    4. Top with the gremolata (a mixture of kale, Gruyere, panko, smoked almonds, olive oil, and lemon zest).
    A casserole dish filled with the rigatoni mushroom pasta recipe with the kale gremolata on top and ready to bake in the oven.
    This delicious rigatoni casserole is so rich in flavor that we love serving it for holiday dinners.
    1. Bake for 40 minutes or until the top is golden and bubbling.

    🔪 Equipment

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    You’ll need the following items to make this recipe successfully.

    • a deep pasta pot for making the rigatoni
    • sharp knife - cutting the mushrooms
    • wooden mixing spoon
    • Dutch oven
    • saucepan - for making the besciamella
    • liquid measuring cup
    • dry measuring cup

    🤔 FAQs

    These are the questions we are most frequently asked about making the rigatoni casserole with gremolata topping.

    Do you have to boil pasta before baking?

    Yes. If you add uncooked pasta to the baking dish, it won’t cook all through by the end of the cooking time.

    Can you bake raw pasta?

    It’s possible to bake raw pasta, but then you must increase the baking time so the pasta is cooked all through. You may also need to cover the baking dish with foil for part of the baking so that the topping doesn’t burn.

    What is it called when you bake pasta?

    Baking pasta in a casserole dish is often called ‘pasta bake’!

    Why is my baked pasta dry?

    The pasta absorbs liquid from the sauce and other moist ingredients in a dish while it bakes. If your pasta bake is dry, then it’s an indication that there was too much pasta and not enough liquid.

    An image of the baked rigatoni pasta with mushroom topped with a kale gremolata.
    The fabulous textures in this baked rigatoni recipe features a silky sauce, chewy mushrooms, and a crunchy gremolata top.

    👩🏻‍🍳 Tips

    • When using a blender to puree the mushrooms and creamy sauce, allow the mixture to cool slightly first (about 5 minutes) and fill the blender only halfway. Leave one corner open when placing the lid on. You can catch any splatters by covering the lid with a kitchen towel. Pulse until smooth. 
    • The reserved pasta water can be added to the bowl of pasta and sauce just before transferring it to the prepared baking dish to achieve the desired consistency, adding extra liquid to the dish without diluting any flavor. 
    • Pasta usually takes around 8 minutes to cook through, but I usually shave off a minute or 2 to achieve al dente pasta so that by the time the semi-cooked pasta has cooked further in the heated sauce mixture and baked, it’s not overcooked.

    📚 Variations

    • Any other pasta can be used for this dish. I prefer short and tubular pasta variations since they are great for “catching” the sauce. 
    • Heavy cream can be used in place of the milk when making the sauce which will certainly add to the flavor, but you may need to thin it with reserved pasta water.
    • If you crave a meaty pasta bake, incorporate some ground beef or chunks of sausage into the casserole.
    • While this is a 2-cheese pasta bake recipe, you can make a 3-cheese version by adding another cheese favorite like grated Mozzarella cheese.
    • You can use store-bought mushroom pasta sauce instead of making the sauce from scratch.
    A spoonful of the mushroom pasta casserole recipe taken from the baking dish.
    The baked mushroom rigatoni is such a fabulous change from tomatoey pasta casseroles we get scores of requests for this recipe.

    🥫 Storage

    Store leftover baked mushroom rigatoni with kale gremolata in the refrigerator for 3-4 days in an airtight container or the casserole dish, covered tightly in plastic wrap. 

    This pasta bake can also be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven, covered with aluminum foil, so the topping doesn’t burn.

    📗 Related Recipes

    Love comforting pasta bakes? If so, then try these:

    • Stuffed Rigatoni Bake - A simple and comforting baked pasta casserole with cheese-stuffed pasta tubes, marinara sauce, and a grated Parmesan topping!
    • Vegetable Sausage Pasta Bake - Enjoy meaty-rich flavors, saucy pasta, healthy veggies, and melted cheese in this vegetable sausage pasta bake!
    • Creamy Chicken Pasta Bake - Tender pasta is coated in a  creamy sauce with juicy rotisserie chicken and bubbling melted cheese!
    A baking dish filled with rigatoni and mushrooms tossed with gruyere and parmesan cheese and topped with a gremolata made with kale, gruyere, lemon zest and breadcrumbs.
    Baked Mushroom Rigatoni is easy to prepare ahead so that all we need to do is pop it in the oven to finish baking.

    🍽 Serve with

    Garlic bread and pasta bake are a match made in heaven, which is why I recommend pairing these together. 

    If you’d prefer something lighter, consider a leafy green salad as a side dish to go with your serving of baked mushroom pasta casserole.

    📞 Chiacchierata (chat)

    Do you ever find yourself craving a comforting meatless casserole? I know I do from time to time, although I still love the rich flavor of meat which is why this baked mushroom rigatoni with kale gremolata is such a great choice!

    The seared mushrooms provide a rich meaty flavor and texture among the creamy sauce and tender pasta. 

    The gremolata topping adds an irresistible crunch to this soft pasta bake. It’s the kind of pasta bake I’m incredibly proud to present to family and guests for special occasions, as well as whipping it up for a midweek family dinner!

    Tutti a tavolo, è pronto!

    Two gray plates each with a serving of the Mushroom Baked Pasta with Gremolata topping.
    This baked pasta recipe is so scrumptious that there isn't even a crumb left in the casserole dish.

    What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.

    📝 Recipe Card

    Mushroom Rigatoni with Kale Gremolata is a rich and creamy and cheesy pasta bake with meaty-rich mushroom flavor, tender pasta, and a crunchy gremolata topping. Serve it with a side of garlic bread.

    If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.

    📖 Recipe

    A baking dish with a mushroom rigatoni recipe and topped with a kale cheese gremolata.

    Mushroom Baked Rigatoni With Kale Gremolata

    Baked Mushroom Rigatoni with Kale Gremolata is rich and creamy with a cheesy mushroom besciamella sauce, al dente pasta, and crunchy kale lemon gremolata topping that turns golden brown from baking. This family friendly meatless dinner is company and holiday dinner worthy.
    5 from 7 votes
    Print Pin Rate
    Course: Main Course Pasta, pasta side
    Cuisine: Italian American
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 8 servings
    Calories: 835kcal
    As An Amazon Associate I earn from qualifying purchases.

    Ingredients

    Pasta:

    • 1 pound rigatoni
    • Kosher salt for pasta water
    • 2 Tablespoons extra-virgin olive oil
    • 1 pound assorted mushrooms stemmed, sliced into ⅓-inch pieces
    • 3 Tablespoons unsalted butter
    • 3 cloves garlic smashed and peeled
    • 3 Tablespoons all-purpose flour
    • 3 cups whole milk
    • 2½ cups Parmesan grated
    • 2 cups Gruyere grated

    Gremolata:

    • 2 cups Tuscan kale 3-4 leaves, chopped
    • 1 cup Gruyere grated
    • 1 cup panko breadcrumbs
    • ½ cup smoked almonds chopped
    • ¼ cup extra-virgin olive oil
    • 2 teaspoons lemon zest about 2 lemons

    Equipment Needed

    • Baking dish 13X9-inch
    • Pasta pot
    • Sharp knife
    • Non-skid cutting board
    • Dutch oven

    Instructions

    Pasta:

    • Cook the rigatoni in a large pot of generously salted boiling water until al dente, about 3 minutes less than the package directions. Drain, reserving ½ cup of the cooking water.

    Rigatoni bake:

    • Preheat the oven to 375 degrees℉.
    • Heat the olive oil over medium-high heat in a large Dutch oven. Sear the mushrooms, undisturbed, for 3 minutes; stir, and season with 1 teaspoon salt. Sear on the reverse side an additional 2 minutes. Remove the mushrooms from the pan and set aside.
    • Lower the heat to medium and melt the butter in the Dutch oven. Add the garlic and flour, and cook, stirring, for 1 minute. Whisk in the milk and simmer gently until the sauce just thickens, 5 minutes.
    • Remove from the heat and add the parmesan, Gruyere and ½ teaspoon salt. Let cool slightly, then add ½ of the seared mushrooms, and puree with an immersion blender. (See notes if using blender)
    • In a large bowl, toss the pasta with the sauce and the remaining half of the mushrooms, adding about ¼ cup of the reserved pasta water or more if desired.
      Transfer to a buttered baking dish.

    For the gremolata:

    • In a medium bowl, combine the kale, Gruyere, panko, smoked almonds, olive oil and lemon zest.
    • Scatter the gremolata over the pasta and bake until golden on top and bubbling, about 40 minutes.

    Notes

    If using a blender to puree:  first let the hot liquid cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. 

    Nutrition

    Calories: 835kcal | Carbohydrates: 62g | Protein: 41g | Fat: 48g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 956mg | Potassium: 613mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1518IU | Vitamin C: 6mg | Calcium: 1051mg | Iron: 2mg

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      I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

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