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+ servings

Mushroom Marsala Pasta Bake

This delicious mushroom marsala pasta bake with sliced mushrooms, marsala wine, chopped mozarella and fresh Italian parsley is so creamy and flavorful.

Course Dinner
Servings 6
Calories 364 kcal


  • ½ lb cooked and drained pasta (mostaccioli, ziti, rotini etc..)
  • 1 tbsp olive oil
  • ¾ lbs fresh cremini mushrooms, sliced
  • 1 medium yellow onion, chopped
  • Kosher salt and fresh ground pepper to taste
  • ¼ cup dry marsala wine
  • 3 tbsp butter, unsalted
  • 3 tbsp all-purpose flour
  • 1 ½ cups chicken stock or broth (vegetable or mushroom is fine too)
  • ½ cup freshly grated parmesan cheese for topping
  • 4 oz mozzarella, cut into small cubes


  1. Preheat oven to 400 degrees.

  2. Using the pot you used to cook your pasta, reheat the pot over high heat and add olive oil.  Once the oil is hot, add mushrooms and cook until they are beginning to brown and are glistening.

  3. Reduce the heat to medium high and add onions, salt and pepper.  Sauce the mushrooms, onions and salt and pepper until the liquid produced from the mushrooms has evaporated.

  4. At this point, add in the Marsala wine and cook the mixture for about 3 minutes, or until almost evaporated.

  5. Add the butter and stir until melted.  Add in the flour and stir until the flour has been absorbed.  Add the chicken stock, a little at a time.  Make sure to stir the whole time with a wooden spoon.  Ensure after each addition of stock, that it has been fully absorbed into the butter, flour, mushroom mixture.

  6. After adding in all of the stock, let the mixture simmer together for 2 minutes, stirring frequently.  Once the sauce has thickened, remove the pan from the heat.

  7. If you're using a large enough pan or an oven safe dish, add in the cooked pasta and stir until combined.  If not, pour the mushroom/broth/flour mixture into a 2 quart baking dish and stir in half of the shredded parmesan and all of the mozzarella cubes.  Stir in 2 tablespoons of the parsley until all ingredients are evenly mixed.

  8. Bake for 25-30 minutes (until the top pasta pieces are slightly browned and a bit crispy).  Sprinkle with the reserved parsley and parmesan cheese.


Recipe Notes

Adapted from Smitten Kitchen

Nutrition Facts
Mushroom Marsala Pasta Bake
Amount Per Serving
Calories 364 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Cholesterol 37mg12%
Sodium 345mg15%
Potassium 386mg11%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 4g4%
Protein 16g32%
Calcium 211mg21%
Vitamin C 2.6mg3%
Vitamin A 370IU7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.