Mushroom and Bacon Penne Bake

Tender penne is tossed with crispy bacon, butter-browned cremini and shiitake mushrooms, a silky garlic-Parmesan cream sauce, then blanketed with mozzarella and extra Parmesan. Baked until the top is golden and crunchy, this is the ultimate comfort-food casserole that feeds a crowd and reheats like a dream.

Why You’ll Love This Recipe

This is the baked pasta that disappears at potlucks, freezes beautifully, and makes your house smell like pure happiness. The bacon is smoky-crisp, the mushrooms are meaty and golden, the sauce is rich but not heavy, and the crunchy, cheesy crown is what food dreams are made of. It’s make-ahead, freezer-friendly, kid-approved, and tastes even better on day 2. One 9×13 pan feeds 10 hungry people or gives you luxurious leftovers for a week.

Yield: serves 10

Mushroom and Bacon Penne Bake

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Creamy, cheesy penne loaded with smoky bacon, golden mushrooms, garlic, and three cheeses, baked until golden and bubbly.

Prep Time 30 minutes

Cook Time 25 minutes

Additional Time 15 minutes

Total Time 1 hour 10 minutes

Ingredients

• 500 g bronze-die penne rigate
• 450 g thick-cut smoked bacon
• 600 g mixed mushrooms (400 g cremini + 200 g shiitake), sliced 5 mm
• 6 large garlic cloves, minced
• 500 ml heavy cream
• 250 ml whole milk
• 300 g whole-milk mozzarella, shredded fresh
• 150 g Parmigiano Reggiano, microplaned
• 100 g Pecorino Romano, microplaned
• 80 g European butter
• ¼ tsp grated nutmeg
• Sea salt & lots of black pepper

Instructions

1. Preheat oven to 200°C/400°F (for bacon). Line a large rimmed sheet with foil + rack. Lay 450 g bacon strips without overlapping. Bake 18–22 minutes until deep golden and crispy. Drain on paper towels, then chop into 1 cm pieces. KEEP 3 tbsp bacon fat in a bowl.
2. Lower oven to 190°C/375°F. Butter a deep 9×13-inch (23×33 cm) ceramic or glass baking dish generously.
3. Bring 7 quarts water to a rolling boil. Salt aggressively (3 tbsp).
4. While water heats, cook mushrooms: heat the largest sauté pan over high. Add reserved 3 tbsp bacon fat + 30 g butter. When smoking hot, add ALL mushrooms in one layer (two batches if needed). Cook undisturbed 5 minutes until golden underneath. Toss, cook another 5 minutes until deeply browned and liquid gone. Add garlic in last 60 seconds. Season and set aside.
5. Drop penne into boiling water. Cook exactly 6 minutes (3 minutes less than package). Reserve 1½ cups pasta water, then drain.
6. In the same mushroom pan, melt remaining 50 g butter over medium. Whisk in 3 tbsp flour (optional for thicker sauce) and cook 90 seconds. Slowly whisk in cream + milk. Bring to simmer, then remove from heat.
7. Off heat, stir in 100 g Parmesan, 80 g Pecorino, nutmeg, 1 tsp salt, and lots of pepper. Add ½ cup pasta water to loosen. Taste — it should be highly seasoned.
8. In the largest bowl you own, combine undercooked penne, mushrooms, chopped bacon, cream sauce, half the mozzarella (150 g), and another ½ cup pasta water. Mix gently but thoroughly. Sauce will look loose — perfect, it thickens in oven.
9. Transfer to buttered baking dish. Top with remaining 150 g mozzarella, 50 g Parmesan, and butter-toasted panko. Cover loosely with foil (spray inside with oil so cheese doesn’t stick). Bake 25 minutes. Remove foil, bake another 10–12 minutes until deep golden and bubbling at edges.
10. Rest 15 full minutes (hardest step!). Sprinkle with parsley, crack extra pepper, and serve with a big salad and red wine. Prepare for total silence followed by “can you make this every week?”

Notes

Can be fully assembled 48 hours ahead (stop before final cheese topping)

Freezes like a dream — the ultimate new-parent or bereavement meal

Leftovers make killer fried pasta cakes the next day

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 487Total Fat 29gSaturated Fat 13gUnsaturated Fat 16gCholesterol 140mgSodium 1124mgCarbohydrates 24gFiber 3gSugar 3gProtein 33g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

1. Cook bacon in the oven on a rack — perfectly crisp every time, zero splatter.
2. Brown mushrooms in the bacon fat — flavor jackpot.
3. Undercook penne by 3 full minutes — it finishes perfectly in the oven.
4. Use full-fat everything — low-fat turns grainy when baked.
5. Reserve 1½ cups pasta water — you’ll need it to loosen the sauce before baking.
6. Mix half the cheese into the pasta, top with the rest — maximum gooey + golden ratio.
7. Let rest 15 full minutes after baking — it sets and slices beautifully.

Ingredients Notes

• Penne: 500 g bronze-die (De Cecco or Garofalo) — ridges hold sauce perfectly
• Bacon: 400–450 g thick-cut, smoked (applewood or hickory)
• Mixed mushrooms: 600 g total — 400 g cremini, 200 g shiitake (stems removed)
• Cheese: 300 g whole-milk mozzarella (shredded fresh), 150 g Parmigiano Reggiano (microplaned), 100 g Pecorino Romano
• Cream: 500 ml heavy cream (38%) + 250 ml whole milk for perfect richness
• Garlic: 6 large cloves, minced

Variations and Substitutions

• Vegetarian: Skip bacon, use smoked mushrooms or coconut bacon
• Chicken & mushroom: Add 500 g diced grilled chicken
• Truffle version: Stir 1 tsp truffle oil into sauce + fresh truffle on top
• Spicy: Add Calabrian chili paste or red pepper flakes
• Gluten-free: Jovial penne + GF panko
• Lighter: Half-and-half instead of cream + extra pasta water

Storage Options

• Fridge: Up to 5 days, covered — reheats beautifully
• Freezer: Fully baked or unbaked up to 3 months. Thaw overnight, bake 45–50 min from cold
• Reheat: 180°C/350°F covered with foil 25–30 min

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