BACON MUSHROOM PASTA BAKE

Bacon Mushroom Pasta Bake image

Provided by Cynna

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

8 ounces radiatore, uncooked
2 teaspoons butter
1/4 cup shallot, sliced
8 ounces shiitake mushroom caps, sliced
4 ounces cremini mushrooms, sliced
4 ounces morels, chopped
2 ounces bacon
1 tablespoon fresh thyme, chopped
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
3 garlic cloves, minced
1 tablespoon dry sherry
1/4 cup all-purpose flour
2 cups milk
1 cup asiago cheese, grated (divided)
cooking spray
fresh thyme sprig (optional)

Steps:

reheat oven to 375°.
Cook pasta according to the package directions, omitting salt and fat.
Drain well. Set cooked pasta aside.
Cook bacon and set aside to cool.
Melt butter in a large nonstick skillet over medium-high heat.
Add shallots; sauté 3 minutes.
Add mushrooms, 1 tablespoon thyme, salt, pepper, and garlic; sauté 8 minutes or until mushrooms are tender.
Add sherry; cook 1 minute, stirring frequently.
Remove from heat.
Place flour in a Dutch oven over medium-high heat; gradually add milk, stirring constantly with a whisk.
Bring mixture to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk.
Remove from heat; add 1/2 cup cheese, stirring until melted.
Add pasta and mushroom mixture to cheese mixture, crumble in the bacon, tossing well to combine.
Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese.
Bake at 375° for 30 minutes or until cheese melts and begins to brown.
Garnish with thyme sprigs, if desired.