Mushroom and Bacon Pasta Bake

Mushroom and Bacon Pasta Bake


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This casserole is a take on carbonara but adds tomatoes and mushrooms. The bacon gives a smoky flavor while fontina cheese is a bit sharp.

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Chicago, IL

Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

10 servings


  • 1 package of bowtie pasta
  • 1 pound of mushrooms
  • 4 slices of bacon, chopped
  • 3 eggs, beaten
  • 3 cloves of garlic, minced
  • 1 small shallot, diced
  • 3 cups of fontina cheese, grated
  • 1 cup of cherry tomatoes
  • 2 tablespoons of fresh basil, chopped
  • 1 tablespoon of olive oil
  • Salt and pepper, to taste

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First, preheat the oven to 400 degrees and boil the pasta as described on the package. Then roast the tomatoes, mushroom, and bacon with the onion, garlic, olive oil, salt, and pepper in a skillet for 15 minutes. As the vegetables and bacon cook, whisk the eggs and cheese together until smooth. While the pasta is still hot, add it to a casserole dish then top with egg and cheese mixture. Stir until the cheese melts, then add tomatoes, mushrooms, and bacon. Bake for 30 minutes. To serve, top with fresh basil.

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