Recipes › Pasta › Creamy Pasta Casserole Recipe

Creamy Pasta Casserole Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired creamy pasta casserole combines tender pasta with a silky béchamel sauce, melted cheese, and savory prosciutto for a comforting layered dish. Baked until golden and bubbly, it delivers the rich, warming comfort of traditional Italian pasta al forno with an elegant creamy finish. Perfect for family dinners or entertaining guests.

Ingredients

• 400g dried penne or rigatoni pasta
• 200g prosciutto, diced
• 150g button mushrooms, sliced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 500ml whole milk
• 150ml heavy cream
• 100g Parmigiano-Reggiano cheese, grated
• 100g mozzarella cheese, shredded
• 2 cloves garlic, minced
• 1 small onion, finely diced
• 2 teaspoons fresh thyme leaves
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 50g fresh breadcrumbs
• 1 tablespoon chopped fresh parsley for garnish

Instructions

1. Preheat oven to 180°C (350°F). Cook pasta in salted boiling water until al dente, about 9-10 minutes. Drain and set aside.

2. Heat olive oil in a large skillet over medium-high heat. Add diced prosciutto and cook for 3 minutes until edges are crispy. Remove with a slotted spoon and set aside.

3. In the same skillet, sauté sliced mushrooms with minced garlic and diced onion for 5 minutes until softened and lightly golden. Season with salt and pepper.

4. Melt butter in a separate heavy-bottomed saucepan over medium heat. Whisk in flour to create a roux and cook for 2 minutes, stirring constantly.

5. Gradually add milk and cream to the roux while whisking continuously to prevent lumps. Cook for 5-7 minutes until sauce thickens and coats the back of a spoon.

6. Remove sauce from heat. Stir in grated Parmigiano-Reggiano, fresh thyme, salt, and pepper. Add the cooked pasta, mushroom mixture, and prosciutto. Fold gently to combine.

7. Transfer pasta mixture to a buttered 9x13 inch (23x33 cm) baking dish. Spread evenly and top with shredded mozzarella cheese.

8. In a small bowl, combine breadcrumbs with 1 tablespoon melted butter. Sprinkle evenly over the casserole.

9. Bake for 25-30 minutes until the top is golden brown and the edges are bubbling. Let rest for 5 minutes before serving.

10. Garnish with fresh chopped parsley and serve hot directly from the baking dish.

Substitutions

• Use crispy bacon or pancetta instead of prosciutto for a smokier flavor
• Substitute heavy cream with crème fraîche or Greek yogurt for a lighter, tangier casserole
• Replace all-purpose flour with cornstarch (use 2 tablespoons) for a gluten-free version
• Use a combination of Gruyère and white cheddar cheese instead of mozzarella for deeper flavor

Tips

• Ensure pasta is slightly undercooked (al dente) since it will continue cooking in the oven and won't become mushy
• Make the béchamel sauce just before assembly; if it sits too long, it will thicken excessively
• For a crispy top, increase oven temperature to 200°C (400°F) during the last 5 minutes of baking, watching carefully to prevent burning

This creamy casserole style reflects the influence of French cooking techniques in Italian cuisine, particularly the béchamel-based pasta dishes popular in northern Italy. The layered baking method pays homage to traditional lasagna preparation while reimagining it with tube pasta for easier serving.

You might also like

Creamy Potato Lasagna Recipe

75 min · Pasta

Creamy Pumpkin Pasta Recipe

40 min · Pasta

Creamy Rigatoni Florentine Recipe

40 min · Pasta

Creamy Smoked Salmon Pasta Recipe

28 min · Pasta