Meal prep sounds even better when you can cook, store, and eat out of the same vessel. For these pasta bakes, you get the best of all worlds from a creamy, cheesy sauce reminiscent of your favorite oven-baked mac and cheese, plus crispy, savory bread crumbs. The slight caveat is preparing the sauce and pasta separately. But then magic happens in the oven where the pasta melds together in under 15 minutes. Just think about that extra 30 minutes of sleep in the morning! Here are some things to keep in mind when making these mini pasta bakes.
The pasta:
When cooking the pasta, it’s important to undercook it first in water. If it’s fully cooked before going into the oven, it will turn to mush. As for the pasta water, it contains the starch needed for making the sauce glossy and perfect. If you feel your sauce comes out a little too thick for your liking, add between 1/2 to 1 cup pasta water to the sauce. Wait until the very end so you know that it’s needed.
The onions and mushrooms:
The onions are going to cook for a long time to reach peak caramelization over medium heat, so they need fat to carry them for that length of time. Mushrooms are like sponges and love to absorb oil similar to eggplant. Cooking the mushrooms with enough oil and 1 to 2 tablespoons of water over medium-high heat will help ensure that a crispy exterior takes action immediately. The water will extract moisture out of the mushrooms and accelerate the caramelization—it’s unexpected but it works.
If you feel there is too much fat for your liking, then feel free to scale back. You can also scoop the mushrooms and onions out of the pan and onto a paper towel-lined plate to absorb any excess oil.
Storage and reheating:
If you bake these in disposable pans, you can cool and store directly in the pan for up to 3 days. They can be reheated in the vessel, but only in a toaster or conventional oven. You can also turn them out onto a heatproof plate and reheat that way too. If you bake these in non-disposable metal pans, make sure to line with parchment so you can easily transfer to the desired containers.
Made this recipe? Let us know in the comments.
Meal prep sounds even better when you can cook, store, and eat out of the same vessel. For these pasta bakes, you get the best of all worlds from a creamy, cheesy sauce reminiscent of your favorite oven-baked mac and cheese, plus crispy, savory bread crumbs. The slight caveat is preparing the sauce and pasta separately. But then magic happens in the oven where the pasta melds together in under 15 minutes. Just think about that extra 30 minutes of sleep in the morning! Here are some things to keep in mind when making these mini pasta bakes.
The pasta:
When cooking the pasta, it’s important to undercook it first in water. If it’s fully cooked before going into the oven, it will turn to mush. As for the pasta water, it contains the starch needed for making the sauce glossy and perfect. If you feel your sauce comes out a little too thick for your liking, add between 1/2 to 1 cup pasta water to the sauce. Wait until the very end so you know that it’s needed.
The onions and mushrooms:
The onions are going to cook for a long time to reach peak caramelization over medium heat, so they need fat to carry them for that length of time. Mushrooms are like sponges and love to absorb oil similar to eggplant. Cooking the mushrooms with enough oil and 1 to 2 tablespoons of water over medium-high heat will help ensure that a crispy exterior takes action immediately. The water will extract moisture out of the mushrooms and accelerate the caramelization—it’s unexpected but it works.
If you feel there is too much fat for your liking, then feel free to scale back. You can also scoop the mushrooms and onions out of the pan and onto a paper towel-lined plate to absorb any excess oil.
Storage and reheating:
If you bake these in disposable pans, you can cool and store directly in the pan for up to 3 days. They can be reheated in the vessel, but only in a toaster or conventional oven. You can also turn them out onto a heatproof plate and reheat that way too. If you bake these in non-disposable metal pans, make sure to line with parchment so you can easily transfer to the desired containers.
Made this recipe? Let us know in the comments.
- Yields:
-
6
serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 20 mins
- Cal/Serv:
- 754
Directions
-
- Step 1
Preheat oven to 350° and set 6 (5 3/4″ x 3 3/4″) mini loaf pans on a sheet tray. In a large pot of boiling salted water, cook rigatoni, stirring occasionally, until very al dente and white part of pasta shows when cut, 7 to 8 minutes. Reserve 1 cup pasta water before draining.
- Step 2Meanwhile, in a large pot over medium heat, heat 4 tablespoons oil. Add onions and garlic and cook, stirring occasionally, until deeply caramelized and softened, 15 to 20 minutes; season with 1/2 teaspoon salt. Transfer to a medium bowl.
- Step 3In same pot over medium-high heat, heat 4 tablespoons oil. Add mushrooms and cook, stirring occasionally, until crispy and caramelized, about 10 minutes; season with 1 teaspoon salt. Add onion mixture and butter and stir until butter is melted. Add flour and cook, stirring frequently, until lightly golden and fragrant, about 2 minutes.
- Step 4Reduce heat to medium-low. Add cream and Dijon and whisk until no lumps remain. Bring mixture to a gentle simmer, remove from heat, and add cheese, stirring to melt and combine. If mixture is too thick, add 1/2 to 1 cup pasta water until desired consistency is reached.
- Step 5In a small bowl, toss bread crumbs and remaining 1 tablespoon oil until texture resembles wet sand.
- Step 6Divide pasta among loaf pans. Top with bread crumbs.
- Step 7Bake pasta until top is golden brown, 10 to 13 minutes. Top with parsley.
- Step 1
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