Pasta Baked with Mushrooms, Marsala Wine and Two cheeses

Pasta Baked with Mushrooms, Marsala Wine and Two cheeses

Servings: 4


  • Kosher salt and freshly cracked black pepper
  • 1 pound / cavatappi pasta or other medium size macaroni, or thick, hollow pasta
  • 6 Tbls / unsalted butter
  • 6 cups (1 1/2 lbs ) / sliced mixed mushrooms (shiitake and cremini)
  • 1 medium / yellow onion, thinly sliced
  • 3 cloves / garlic, minced
  • 1 tblsp / finely chopped fresh thyme
  • 1/3 cup / all-purpose flour
  • 1 cup / Marsala wine (do not substitute as it will delete the flavor)
  • 3 cups / chicken or vegetable stock
  • 1 cup / whole milk
  • freshly grated nutmeg
  • 1/2 cup / finely chopped fresh parsley
  • 2 cups / shredded mozzarella cheese
  • 1/4 cup / freshly grated Parmesan


  1. Bring a large pot of salted water to a boil and cook the pasta 3 minutes less than the package directions drain and mix with a little olive oil to keep from sticking. Preheat oven to 400 degrees.
  2. Place a large sauté pan over medium high heat. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, at least 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the Marsala, smoothing out any lumps. Stir in the stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
  3. In an extra-large mixing bowl add the cooked pasta, parsley and mushroom Marsala mixture, check for seasoning. Mix to combine well and then transfer back to the sauté pan. Top with the mozzarella and Parmesan.
  4. Place pan in the oven with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Brown under the boiler to brown up the cheese if you care to.