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.
Mushroom and Bacon Penne Bake
Creamy, cheesy penne loaded with smoky bacon, golden mushrooms, garlic, and three cheeses, baked until golden and bubbly.
Ingredients
Method
- 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.
- Lower oven to 190°C/375°F. Butter a deep 9×13-inch (23×33 cm) ceramic or glass baking dish generously.
- Bring 7 quarts water to a rolling boil. Salt aggressively (3 tbsp).
- 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.
- Drop penne into boiling water. Cook exactly 6 minutes (3 minutes less than package). Reserve 1½ cups pasta water, then drain.
- 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.
- 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.
- 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.
- 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.
- 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
Recipe Tips and Tricks
- Cook bacon in the oven on a rack — perfectly crisp every time, zero splatter.
- Brown mushrooms in the bacon fat — flavor jackpot.
- Undercook penne by 3 full minutes — it finishes perfectly in the oven.
- Use full-fat everything — low-fat turns grainy when baked.
- Reserve 1½ cups pasta water — you’ll need it to loosen the sauce before baking.
- Mix half the cheese into the pasta, top with the rest — maximum gooey + golden ratio.
- 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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