Creamy, Warming Comfort with a Winesoaked Finish
This Beefy Mushroom Marsala Pasta Bake layers rich ground beef, earthy mushrooms, and tender rigatoni in a silky Marsala wine sauce, crowned with bubbly mozzarella and golden breadcrumbs. With a savory-sweet depth from the wine, a hint of garlic, and a creamy finish—it’s perfect for cozy dinners, family meals, or whenever you crave something deeply satisfying.
A baked pasta dish that’s equal parts rustic and refined!
Why You’ll Love This Recipe:
- 🥩 Ground Beef Base: Browned to savory perfection for hearty richness.
- 🍄 Mushroom Magic: Cremini or shiitake mushrooms add natural umami and texture.
- 🍷 Marsala Wine Swirl: Adds bold, slightly sweet depth without overpowering the dish.
- 🧀 Cheesy Crown: Mozzarella melts into every bite for stretchy satisfaction.
- 🥣 One-Pan Wonder: Mix, bake, and enjoy—no boiling, no straining.
Ingredients (Serves 6–8):
For the Pasta Bake:
- 1 lb (450g) rigatoni pasta , cooked al dente (or penne for easier scooping)
- 1 lb (450g) ground beef (or plant-based beef for vegan option)
- 8 oz (225g) cremini mushrooms , sliced (or shiitake for deeper flavor)
- 1 medium onion , diced (or shallots for milder sweetness)
- 3 cloves garlic , minced (or 1 tsp garlic paste)
- 1 cup (240ml) Marsala wine (or dry sherry for similar depth)
- 1 cup (240ml) heavy cream (or milk for lighter version)
- 1 cup (240ml) beef broth (or vegetable broth for vegetarian twist)
- 2 cups shredded mozzarella cheese (or cheddar, Gouda, or vegan cheese)
- 1 cup breadcrumbs (panko for extra crunch – or gluten-free breadcrumbs for sensitive diets)
- 2 tbsp olive oil (or butter for richer base)
- Salt and black pepper , to taste
- Fresh parsley , chopped (optional – or chives for garnish)
Instructions:
Step 1: Cook Pasta & Prep Oven
Preheat oven to 375°F (190°C) .
Boil rigatoni in salted water until al dente (not overcooked). Drain and set aside.
Step 2: Brown the Beef
In a large skillet over medium heat , heat olive oil .
Add ground beef and cook until browned (5–7 minutes ), breaking it apart with a spatula.
Drain fat if needed and set beef aside.
Step 3: Sauté Veggies
In the same skillet, add more oil if needed.
Sauté onion and mushrooms over medium heat for 5 minutes , or until softened and golden.
Stir in garlic and cook 1 minute longer.
Step 4: Deglaze with Marsala
Pour in Marsala wine , scraping up browned bits with a wooden spoon.
Simmer for 2–3 minutes to reduce and intensify flavor.
Step 5: Build the Creamy Sauce
Stir in heavy cream and beef broth , then return ground beef to the pan.
Season with salt and pepper and simmer for 5–7 minutes , stirring occasionally, until sauce thickens slightly.
Step 6: Combine & Top
Transfer pasta to a 9×13-inch baking dish .
Pour sauce over the top and stir to coat evenly.
Sprinkle mozzarella cheese and breadcrumbs in layers for a golden, crunchy finish.
Step 7: Bake Until Golden
Bake at 375°F (190°C) for 20–25 minutes , or until cheese is melted and breadcrumbs are golden.
Let cool for 5 minutes before serving.
Each bite brings together:
- Silky, wine-infused sauce layers
- Savory, seasoned beef pockets
- Earthy, tender mushroom bites
- And that classic cheesy breadcrumb crown
Tips for Success:
- 🥣 Deglaze Smart: Use Marsala to lift flavor from the pan after browning beef.
- 🧀 Cheese Swap Magic: Try fontina or provolone for creamier melt, or vegan mozzarella for dairy-free.
- 🥟 Pasta Tip: Don’t overcook rigatoni—al dente pasta holds up better in the bake.
- 🍷 Wine Hack: Use 1½ cups Marsala for stronger wine flavor—reduce broth accordingly.
- ❄️ Make Ahead Magic: Assemble and refrigerate overnight—bake fresh when ready.
Serving Suggestions:
- Pair with garlic bread, roasted vegetables, or a crisp green salad .
- Great with red wine, beer, or a cold glass of lemon water.
- Ideal for family dinners, game-day snacks, or school lunches .
Nutritional Information (per serving, makes 6 – approximate):
(With regular cream and mozzarella – per plate)
- Calories: ~450 kcal
- Protein: ~20g
- Carbohydrates: ~35g
- Fat: ~25g
- Fiber: ~2g
- Sugar: ~6g
This Beefy Mushroom Marsala Pasta Bake proves that comfort food doesn’t need complicated steps to be unforgettable. With its tender pasta, creamy wine sauce, and golden cheese crunch—it’s a must-bake for lovers of bold, comforting baked dishes.
Additional Notes:
- Gluten-Free Option: Use gluten-free pasta and breadcrumbs.
- Vegan Swap: Replace beef with lentils or mushrooms, use vegan cheese and breadcrumbs.
- Storage Tip: Store leftovers in the fridge for 3–4 days—reheat gently in oven.
- Flavor Hack: Add a splash of Worcestershire or hot sauce to the sauce for extra punch.
- Meal Prep Friendly: Double the batch and refrigerate for quick lunches or dinners.
Pro Tip: For a cheesy pull , mix ½ cup Parmesan into the sauce before baking.
Serving Idea: Garnish with extra Marsala reduction or a drizzle of balsamic glaze.
History Fun: Marsala wine was originally used in Sicilian cooking—now it’s a staple in American-style dishes like Chicken Marsala. This pasta bake gives it a hearty, meaty twist.
