Best Mini Mushroom Pasta Baked Recipes

Best Mini Mushroom Pasta Baked Recipes

Meal prep looks better when you can cook, store, and eat in the same pot. For these pasta bakes, you get the best of the worlds from a creamy, cheesy sauce reminiscent of your favorite oven-baked macaroni and cheese, plus delicious, crunchy breadcrumbs. A slight caveat is to prepare the sauce and pasta separately. But then the magic happens in the oven as the pasta comes together in less than 15 minutes. Just think of 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 pasta, it is important that it is thoroughly cooked in water first. If they are fully cooked before going into the oven, they will turn to mush. As for the pasta water, it contains the starch needed to make the sauce shiny and perfect. If you feel the sauce is too thick for your liking, add between 1/2 to 1 cup of pasta water to the sauce. Wait until the end until you know it’s needed.

Onions and mushrooms:
Onions will cook for a long time to reach their caramelized peak over medium heat, so they need fat to carry them that long. Mushrooms are sponge-like and like to absorb oil, like eggplant. Cooking the mushrooms with enough oil and a tablespoon or two of water over medium-high heat will help ensure the crispy exterior develops immediately. The water will extract moisture from the mushrooms and speed up the caramelization process, which is unexpected but successful.

If you feel there is too much fat for your liking, feel free to cut back. You can also remove the mushrooms and onions from the pan and place them on a plate covered with a paper towel to absorb any excess oil.

Storage and reheating:
If you bake them in disposable pans, you can refrigerate and store them directly in the pan for up to 3 days. It can be reheated in the pot, but only in a toaster or conventional oven. You can also transfer them to a heatproof dish and reheat them that way as well. If you bake them in non-disposable metal pans, be sure to line them with parchment paper so you can easily transfer them to the required containers.

Made this recipe? Let us know in the comments.

    (Tags for translation)American

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