Bacon Mushroom Pasta Bake Recipe

Ingredients for Bacon Mushroom Pasta Bake

• Radiatore
• 2 tablespoons butter
• Shallot
• Shiitake Mushroom Caps
• Cremini Mushrooms
• Morels
• 6 slices bacon
• Fresh Thyme
• Kosher Salt
• Fresh Ground Black Pepper
• Garlic Cloves
• Dry Sherry
• All Purpose Flour
• 3 cups milk
• Asiago Cheese
• Cooking Spray
• Fresh Thyme Sprig

How to Make Bacon Mushroom Pasta Bake

1. Preheat oven to 375°F (190°C).
2. Cook 1 pound pasta according to package directions, omitting salt and fat. Drain well and set aside.
3. Cook 6 slices bacon until crisp. Remove from pan, cool, and crumble. Set aside.
4. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add 1/2 cup chopped shallots and sauté for 3 minutes.
5. Add 8 ounces sliced mushrooms, 1 tablespoon fresh thyme leaves, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 cloves minced garlic. Sauté for 8 minutes, or until mushrooms are tender.
6. Add 1/4 cup dry sherry (optional). Cook for 1 minute, stirring frequently. Remove from heat.
7. In a Dutch oven, whisk together 1/4 cup all-purpose flour and 3 cups milk over medium-high heat until smooth. Bring to a boil, cook for 1 minute, or until slightly thickened, whisking constantly.
8. Remove from heat and stir in 1/2 cup shredded cheddar cheese until melted.
9. Add the cooked pasta and mushroom mixture to the cheese sauce. Gently fold in the crumbled bacon.
10. Pour the pasta mixture into a lightly greased 8x8 inch baking dish.
11. Sprinkle with the remaining 1/2 cup shredded cheddar cheese.
12. Bake for 30 minutes, or until the cheese is melted and bubbly, and lightly browned.
13. Garnish with fresh thyme sprigs (optional) before serving.