Creamy Pasta Casserole
Try our creamy pasta casserole recipe for a hearty meal! Quick to prepare and loaded with cheesy goodness, it's a crowd-pleaser for any occasion.
Ingredients
- 12 oz (340g) pasta (penne or rotini work well)
- 2 cups fresh or frozen peas
- 8 oz (227g) mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 cup grated cheese (cheddar or mozzarella)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and sliced mushrooms, and cook until the mushrooms are tender and any liquid has evaporated, about another 5 minutes.
- Stir in the peas and cook for another 2-3 minutes until they are heated through. Season with salt and pepper to taste.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the milk and continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
- Remove the sauce from heat and stir in the grated cheese until melted and smooth. Combine the cheese sauce with the cooked pasta and the mushroom-pea mixture in a large bowl, mixing well.
- Transfer the mixture to a greased casserole dish. Sprinkle the top with the grated Parmesan cheese and breadcrumbs, if using.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and the casserole is bubbly.
- Let the casserole cool for a few minutes before serving. Garnish with fresh chopped parsley for an extra touch of flavour.