Baked pasta gratin: Mushroom and bacon
Ingredients
 | 400 g (0.9lb) of penne pasta (or any other short-cut pasta) |
 | 2 cups of fresh mushrooms (white or cremini) |
 | 2 cups of grated cheese such as parmesan, gruyère, emmental, or cheddar. |
 | 1 cup of chopped bacon, lardons, or pancetta |
 | 1 tablespoon of olive oil |
Spices, herbs and flavoring ingredients:
 | 1 teaspoon of dried parsley |
 | 1 teaspoon of garlic powder |
 | 1 teaspoon of onion powder |
 | Salt and pepper |
How to make this mushroom and bacon pasta gratin
- Cook the pasta: In a large pot, cook the pasta according to the package instructions. Before draining, reserve 1 cup of the pasta cooking water. Drain and set aside.
- Prepare the mushrooms: Gently wipe them clean with a cloth (no soaking — they’re not sponges), then chop into small pieces. Place in a bowl and toss with the herbs and spices.
- Cook the filling: In a large saucepan, heat the olive oil over medium heat. Add the mushrooms and bacon and cook for about 5 minutes, until the bacon slivers are lightly golden and the mushrooms have softened.
- Make the sauce: Pour in the reserved pasta water and stir, scraping up all the flavorful bits from the pan. Let it simmer briefly so the juices combine into a light sauce.
- Assemble: Transfer the drained pasta to a large casserole dish. Layer the mushroom and bacon mixture over the pasta and pour the sauce evenly on top. Gently mix to combine.
- Bake: Preheat the oven to 375°F (190°C). Sprinkle the parmesan evenly over the top and lightly mix into the upper layer. Bake for 10–15 minutes, until the cheese is melted and golden.
- Serve hot while the top is bubbly and the edges are just slightly crisp.
When in the mood for an easy meal that’s sure to satisfy, mushroom pasta gratin is the perfect dish to make. Inspired by the cheesy gratin dauphinois, this mushroom and pasta gratin is simple, easy to prepare, and it never fails to please.
Mushroom is one of the most popular and versatile culinary ingredients. You can use any types of mushrooms, white, brown, button, shiitake or cremini, portobello or even a mix of all of the above. It really depends on your personal preference.
The key is to cook the mushrooms in advance with the bacon or pancetta so that the juices of the two mix together to create a tangy base for the pasta.
Then add some sharp parmesan cheese to bring the dish to a whole another level. Whether you want to serve it by itself or as a side dish with friends and family, this is a French pasta dish that won’t fail to please!
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Cheesy Mushroom and Pasta Gratin
Equipment
Ingredients
- 400 g of penne pasta (0.9lb)
- 2 cups of fresh mushrooms
- 2 cups of grated parmesan cheese
- 1 cup of bacon, lardons or pancetta
Herbs and spices
- 1 teaspoon of dried parsley
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 tablespoon of olive oil
- pinch of salt and pepper
Instructions
- In a large pot on the stove, cook the pasta according to package instructions.
- Put aside 1 cup of the pasta water.
- Wipe the mushrooms with a cloth to remove any dirt, and chop into small pieces. Chop the bacon as well into small pieces
- In a large bowl, place the chopped mushrooms and cover with the herbs and spices.
- In a large saucepan, lightly cook the mushrooms and bacon in the olive oil for about 5 minutes until they look cooked
- Add the pasta water into the saucepan to combine with the mushroom and pancetta juices to make a sauce.
- Once the pasta has finished cooking, drain the pasta and place it in a large casserole dish.
- Layer the mushrooms and bacon along with the sauce between the cooked pasta.
- Preheat the oven at 375°F (190°C).
- Top the casserole with the parmesan cheese and mix it into the pasta bake.
- Place in the oven for 10-15 minutes or until the cheese on top looks cooked and golden brown.
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
You can serve this mushroom and pasta gratin with any roasted meat, like this lamb or pork. You can also serve it with a starter like this bruschetta or tomato tartare.
What drinks to serve with it?
For drinks, try a red wine like Chinon from the Loire Valley or a Fitou from Languedoc-Roussillon. You can read more about French wines here.
How to store it?
If you do want to prepare this mushroom and pasta gratin in advance, let it cool completely and place it in an airtight glass container.
However, it is not a dish that freezes very well because the pasta and cheese can get soggy, so I don’t recommend it.
Other gratin recipes: