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.

Ingredients

Scale

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)

Instructions

Cook Pasta: Boil the farfalle pasta according to the package instructions until al dente. Drain well and set aside for later use.
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.
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.
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.
Add Cheeses: Stir in the shredded mozzarella and grated Parmesan cheese. Continue stirring until the cheese melts and the sauce turns creamy and cohesive.
Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the pasta dish.
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.
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.
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