Creamy Sun-Dried Tomato & Mushroom Bowtie Pasta Bake Recipe

Introduction

This Creamy Sun-Dried Tomato & Mushroom Bowtie Pasta Bake is a comforting, flavorful dish perfect for weeknight dinners or casual gatherings. Featuring tender farfalle pasta baked in a rich, cheesy sauce with earthy mushrooms and tangy sun-dried tomatoes, it’s sure to become a family favorite.

Ingredients

• 12 oz farfalle (bowtie) pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced (cremini or button)
• 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
• 1 tsp Italian seasoning
• 1/2 tsp salt (more to taste)
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup cream cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped (plus more for garnish)

Instructions

1. Step 1: Cook the farfalle pasta according to package directions. Drain and set aside.
2. Step 2: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Step 3: Add sliced mushrooms, chopped sun-dried tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes if using. Cook for 5–7 minutes until mushrooms are soft and golden.
4. Step 4: Stir in heavy cream, whole milk, and cream cheese. Continue stirring until the cream cheese melts and the sauce is smooth and well combined.
5. Step 5: Add shredded mozzarella and grated Parmesan cheese to the sauce. Stir until the cheeses melt and the sauce becomes creamy.
6. Step 6: Preheat your oven to 375°F (190°C).
7. Step 7: In a greased 9×13-inch baking dish, combine the cooked pasta with the creamy sauce and chopped fresh parsley. Mix well to ensure even coating.
8. Step 8: If desired, sprinkle additional cheese on top. Bake uncovered for 15–20 minutes until the casserole is bubbly and lightly golden on top.
9. Step 9: Remove from the oven, garnish with more fresh parsley, and serve hot.

Tips & Variations

• For added protein, stir in cooked chicken or Italian sausage before baking.
• Use gluten-free pasta to make this dish gluten-free.
• If you prefer a spicier version, increase the red pepper flakes or add a pinch of cayenne pepper.
• Fresh mushrooms work best, but you can substitute with canned mushrooms in a pinch—just drain well.
• To make it lighter, substitute half-and-half for the heavy cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through, adding a splash of milk if the sauce has thickened. This pasta bake does not freeze well because of the cream cheese and fresh cream, which may separate after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta bake ahead of time?

Yes, you can assemble the pasta bake up to the baking step and refrigerate it for a few hours before baking. Just add a little extra baking time if baking straight from the fridge.

What can I substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can use roasted red peppers or cherry tomatoes for a different but tasty twist.

Creamy Sun-Dried Tomato & Mushroom Bowtie Pasta Bake Recipe

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★★★★★

4.5 from 108 reviews

• Author: Julian
• Total Time: 50 minutes
• Yield: 4 to 6 servings 1x
• Diet: Vegetarian

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Description

This Creamy Sun-Dried Tomato & Mushroom Bowtie Pasta Bake is a luscious, comforting dish featuring farfalle pasta tossed in a rich, cheesy sauce with sautéed mushrooms and tangy sun-dried tomatoes. Baked to bubbly perfection with mozzarella and Parmesan cheese, it’s an irresistible meal perfect for weeknight dinners or cozy gatherings.

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Ingredients

Scale 1x2x3x

Pasta

• 12 oz farfalle (bowtie) pasta

Sauce & Vegetables

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced (cremini or button)
• 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
• 1 tsp Italian seasoning
• 1/2 tsp salt (more to taste)
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup cream cheese

Cheese & Garnish

• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped (plus more for garnish)

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Instructions

1. Cook Pasta: Boil the farfalle pasta according to the package instructions until al dente. Drain well and set aside for later use.
2. Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
3. Cook Mushrooms and Tomatoes: Add the sliced mushrooms, chopped sun-dried tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are soft and have a golden color.
4. Create Sauce Base: Pour in the heavy cream, whole milk, and add the cream cheese to the skillet. Stir continuously until the cream cheese melts completely and the sauce becomes smooth and fully combined.
5. Add Cheeses: Stir in the shredded mozzarella and grated Parmesan cheese. Continue stirring until the cheese melts and the sauce turns creamy and cohesive.
6. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the pasta dish.
7. Combine Pasta and Sauce: Grease a 9×13-inch baking dish. Add the cooked pasta, creamy mushroom and sun-dried tomato sauce, and chopped parsley to the dish. Mix everything well to ensure the pasta is fully coated with the sauce.
8. Bake: Optionally top with extra cheese, then place the dish in the preheated oven. Bake uncovered for 15–20 minutes until the top is bubbly and lightly golden brown.
9. Serve: Remove from the oven, garnish with additional fresh parsley, and serve the pasta hot for a delicious and comforting meal.

Notes

• You can substitute half-and-half for the heavy cream and milk for a lighter version, but the sauce will be less rich.
• Using oil-packed sun-dried tomatoes adds more flavor; if using dry-packed tomatoes, rehydrate them in warm water before chopping.
• Feel free to add cooked chicken or sausage for extra protein.
• For a vegetarian version, ensure the cheese used is free of animal rennet.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American

Keywords: creamy pasta bake, sun-dried tomato pasta, mushroom bowtie pasta, baked pasta casserole, vegetarian pasta recipe