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Creamy Mushroom and Kale Baked Pasta



About the Recipe

I made this for a hockey pasta party but it's truly great for any party, especially during the cold winter months.


1.5lbs pasta, I like rigatoni

2lbs baby bella mushrooms, sliced

2 onions, medium, yellow, sliced

3Tbsp garlic, minced

2Tbsp sherry vinegar

10oz kale, destemmed and chopped

3 ½ C heavy cream

2C whole milk

1C parmesan, grated

4Tbsp butter

2Tbsp olive oil

1/4C flour




1: Preheat oven to 350 degrees Fahrenheit

2: In a large stock pot, boil water and season generously with salt. Add in kale and cook for one minute. Transfer to a bowl and set aside. Add in pasta next, boil for ½ the amount of time directed, strain and set aside.

3: In a large, deep sauté pan, add olive oil and butter to melt. Over medium heat, add in onions and sauté for 5 minutes. Season with salt and pepper, stirring so they don’t burn.

4: Once the onions are softened, add in the mushrooms, season with salt and pepper and cook for 15 minutes, stirring so they don’t burn. They have reduced in size and most of the liquid has evaporated.

5: Add in garlic and sherry vinegar and cook for another two minutes.

6: Add in flour, stir, and cook for 1 minute. Add in 3C heavy cream and 2C milk and cook on medium high heat until thickened, stirring.

7: Add in kale to the creamy mushrooms. Taste for salt and pepper. Combine pasta and creamy mushroom, kale mixture.

8: Add ½ the pasta mixture to a 9x13 baking dish. Sprinkle with ½ C parmesan, then top with remaining pasta and parmesan cheese. Drizzle over remaining heavy cream, and top with black pepper.

9: Bake cover for 30 minutes and then uncovered for an additional 15-20 minutes, until browned on top. Enjoy!

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