Name: Creamy Mushroom and Kale Pasta Bake Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 medium brown onion, chopped; 350 g (12 oz) chestnut/brown mushrooms, wiped clean and sliced; 1 heaped tbsp fresh thyme leaves; 100 g (1 ½ cups) shredded curly kale, woody stems removed; 3 cloves garlic, minced; 1 tsp chopped parsley, for garnish (optional); 1 tbsp olive oil; 1 tbsp butter; 50 g (¼ cup) salted butter; 50 g (⅓ cup) plain/all-purpose flour; 500 ml (1 pint) semi-skimmed milk; ½ tbsp Dijon mustard; 350 g dry penne pasta; 30 g (½ cup) panko breadcrumbs (optional); 45 g (½ cup) finely grated hard Italian cheese (veggie pecorino); 45 g (½ cup) finely grated pecorino cheese; ½ tsp sea salt; ½ tsp ground black pepper; ¼ tsp ground black pepper; ¼ tsp fine sea salt; ¼ tsp freshly cracked black pepper

If you’re a fan of comfort food that’s both wholesome and packed with flavor, this Creamy Mushroom and Kale Pasta Bake Recipe is going to be your new go-to. I absolutely love how the earthiness of mushrooms pairs with the vibrant green kale in a luxuriously creamy sauce that gets all bubbly and golden when baked. Whether you’re cooking for your family or want a cozy meal to curl up with, you’ll find that this recipe is way easier and more rewarding than you might think—stick with me, and I’ll walk you through every step so you get it just right.

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Why You’ll Love This Recipe

Comforting Yet Nutritious: Packed with mushrooms and kale, it’s comfort food without the guilt.
Creamy Sauce Magic: The creamy béchamel sauce has just the right amount of tang thanks to Dijon mustard.
Family Friendly: It’s one of those dishes that both kids and adults can’t get enough of.
Easy to Make Ahead: Perfect for meal prep or busy weeknights, and leftovers still heat up beautifully.

The image shows a white bowl filled with a baked pasta dish consisting of three layers. The bottom layer is light beige penne pasta mixed with cooked dark green spinach. The middle layer reveals slices of browned mushrooms that sit on top of the pasta and spinach mix. The top layer is a golden-brown crispy breadcrumb topping, sprinkled unevenly with some light green herbs for garnish. A silver fork rests on the right side of the bowl. In the background, there is a white baking dish containing the same layered pasta, with a wooden spoon partially submerged in it. The scene is set on a white marbled surface, providing a clean and bright contrast to the dish. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Mushroom and Kale Pasta Bake, mushroom kale pasta casserole, healthy comfort food recipes, cheesy vegetable pasta bake, easy baked mushroom kale dish

Ingredients You’ll Need

What I love about this Creamy Mushroom and Kale Pasta Bake Recipe is how simple ingredients come together to create that rich, comforting flavor profile. Buying fresh mushrooms and kale and using good quality butter and cheese makes all the difference!

Flat lay of a small pile of chopped medium brown onion, a few sliced chestnut brown mushrooms, a small bunch of fresh curly kale leaves with woody stems removed, three whole uncracked garlic cloves, a handful of fresh thyme sprigs, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl with pale butter cubes, a small white ceramic bowl of plain white flour, a small white ceramic bowl of creamy semi-skimmed milk, a small white ceramic bowl with smooth Dijon mustard, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of freshly cracked black pepper, a small white ceramic bowl with panko breadcrumbs, a small white ceramic bowl filled with finely grated pale yellow hard Italian pecorino cheese, a small white ceramic bowl with finely chopped fresh parsley leaves, and a neat pile of uncooked yellow penne pasta tubes, all arranged symmetrically with realistic proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Mushroom and Kale Pasta Bake, mushroom kale pasta casserole, healthy comfort food recipes, cheesy vegetable pasta bake, easy baked mushroom kale dish

Brown onion: Choose a firm, unblemished onion for a sweet, caramelized base flavor.
Olive oil: Use a good quality extra virgin olive oil for sautéing the onion.
Butter: Both for cooking and the béchamel sauce, salted butter works perfectly here.
Chestnut or brown mushrooms: Wipe clean with a damp cloth rather than rinsing to keep them from getting soggy.
Fresh thyme leaves: They add a subtle herbal note that pairs beautifully with mushrooms.
Curly kale: Use fresh, crisp kale and remove those woody stems to avoid bitterness.
Garlic cloves: Minced fresh garlic infuses the sauce with wonderful aroma.
Sea salt and ground black pepper: You’ll season in stages to build flavor complexity.
Penne pasta: A sturdy pasta shape that holds sauce well—substitute with rigatoni or shells if you like.
Panko breadcrumbs (optional): Adds a crunchy golden topping when baked.
Hard Italian cheese (like pecorino): Grated finely for melty cheesy goodness throughout.
Plain/all-purpose flour: To thicken the creamy béchamel sauce.
Milk: Semi-skimmed or whole milk works—just make sure it’s cold to prevent lumps in your sauce.
Dijon mustard: Just a touch adds that special tang that lifts the creamy sauce.
Chopped parsley (optional): For fresh garnish and color once baked.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch things up sometimes, and this Creamy Mushroom and Kale Pasta Bake Recipe is super adaptable—you can make it your own with just a few tweaks!

Add protein: I sometimes throw in cooked shredded chicken or crispy pancetta to add extra heartiness.
Make it vegan: Swap butter for vegan margarine, use plant-based milk, and a dairy-free cheese or nutritional yeast to keep it creamy and cheesy.
Seasonal greens: Instead of kale, feel free to use spinach or Swiss chard—both work beautifully in this bake.
Spice it up: A pinch of chili flakes or smoked paprika can bring a nice kick if you’re into a bit of heat.

How to Make Creamy Mushroom and Kale Pasta Bake Recipe

Step 1: Sauté Your Veggies to Build Flavor

Start by heating olive oil over medium heat in a large sauté pan. Toss in your chopped onion and let it cook gently until soft and translucent—about 10 minutes. This slow-cooking really brings out the sweetness in the onions, which I learned is key to a flavorful base. Then, add butter to the pan, followed by your sliced mushrooms, thyme, and a pinch of sea salt. Cook until the mushrooms release their juices and soften up, usually around 5 minutes. Don’t rush this part—it’s where a lot of the depth of flavor comes from.

Step 2: Add Garlic and Kale

Once your mushrooms are just about done, stir in the minced garlic and shredded kale. Cook everything together until the kale wilts slightly, which takes about 5 more minutes. This ensures the kale is tender but still has a lovely bite. If you cover the pan, it helps the kale steam a bit without drying out—trust me, it makes a difference.

Step 3: Prepare the Pasta

While your veggies are cooking, boil your pasta according to the package instructions—but take it off the heat about 5 minutes earlier than suggested. This way, it will finish cooking in the sauce during baking and won’t end up mushy. I’ve found this step helps maintain that perfect al dente texture that everyone loves.

Step 4: Make the Creamy Béchamel Sauce

In a separate saucepan, melt 50 grams of butter over medium heat. Once melted, whisk in your flour and cook for about 2 minutes to get rid of the raw flour taste. Slowly pour in cold milk while whisking vigorously to avoid lumps. Keep whisking until the sauce thickens beautifully—this will take several minutes. Stir in the Dijon mustard, salt, pepper, and half of your grated pecorino cheese until melted and creamy. This sauce is the heart of your bake, so take your time getting it silky smooth.

Step 5: Combine and Bake

In a large baking dish, combine the cooked pasta, sautéed mushroom and kale mixture, and your creamy sauce. Stir well to coat every bit evenly. Sprinkle the top with remaining pecorino cheese and the optional panko breadcrumbs for a little crunchy topping. Bake in a preheated oven at 180°C (356°F) fan or 200°C (392°F) conventional for around 25-30 minutes until golden and bubbling. You’ll know it’s done when the cheese topping forms that irresistible crust I just can’t get enough of.

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Pro Tips for Making Creamy Mushroom and Kale Pasta Bake Recipe

Don’t overcook the kale: Wilting it just enough keeps its lovely texture and brightness.
Use cold milk for béchamel: Adding cold milk gradually helps create a lump-free sauce.
Pasta cooking timing: Undercooking pasta slightly prevents sogginess after baking.
Breadcrumb topping: Toast breadcrumbs in butter first for an even richer crunchy topping.

How to Serve Creamy Mushroom and Kale Pasta Bake Recipe

A white bowl on a white marbled surface holds a serving of baked pasta with three main layers: light golden penne pasta with some edges browned, dark green spinach leaves mixed in, and sautéed brown mushrooms scattered throughout. The top layer is sprinkled with pale, crumbly bread crumbs or cheese that give a slight crispy texture. A silver fork rests on the right side inside the bowl. In the top left corner, a white baking dish with more baked pasta is partially visible, showing browned edges and a wooden spoon inside. Small sprigs of fresh thyme lay on the surface near the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Mushroom and Kale Pasta Bake, mushroom kale pasta casserole, healthy comfort food recipes, cheesy vegetable pasta bake, easy baked mushroom kale dish

Garnishes

I usually finish off this bake with a sprinkle of fresh chopped parsley for a pop of color and brightness. Sometimes I add a light drizzle of good quality olive oil or even a few red pepper flakes if we’re feeling adventurous. These simple touches make it feel fresh and inviting right before you dig in.

Side Dishes

This pasta bake is pretty hearty on its own, but I like pairing it with a crisp green salad dressed with lemon vinaigrette to cut through the creaminess. Crusty garlic bread or a warm, rustic loaf makes the meal feel special and is great for mopping up any cheesy sauce left on your plate.

Creative Ways to Present

For dinner parties, I like to serve this straight from individual ramekins or cast-iron skillets. It adds a cozy, rustic vibe and looks effortlessly impressive. You can also sprinkle extra cheese and herbs just before serving for a fresh look. It’s a showstopper that tastes like a warm hug.

Make Ahead and Storage

Storing Leftovers

After baking, if you have leftovers, I recommend letting the dish cool completely before covering it tightly and storing it in the fridge. I usually keep mine in an airtight container and it stays delicious for 3-4 days—perfect for easy lunches or reheated meals during the week.

Freezing

I’ve frozen individual portions of this pasta bake before with great success. Just cool it completely, portion into freezer-safe containers, and freeze. When you’re ready, thaw overnight in the fridge and reheat gently in the oven or microwave. It keeps the creamy texture surprisingly well.

Reheating

When reheating, I find that warming in the oven at a moderate temperature with a cover on helps keep it moist and prevents drying out. If reheating in the microwave, stirring halfway through and adding a splash of milk can revive the sauce beautifully.

FAQs

Can I use other types of pasta for this bake?

Absolutely! While penne works perfectly, you can substitute with rigatoni, fusilli, or even shells—the key is to choose pasta shapes that hold sauce well. Just make sure to slightly undercook the pasta so it finishes cooking in the oven without getting mushy.
How can I make this recipe vegan?

You can swap butter for plant-based margarine and use a plant-based milk like almond or oat milk. Use vegan cheese or nutritional yeast to replicate the cheesy flavor. Also, make sure your breadcrumbs are vegan or omit them for the topping.
Can I prepare this dish ahead of time?

Yes! You can prepare everything up to the baking step, cover the dish, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.
What’s the best way to avoid lumps in the béchamel sauce?

Start with cold milk and add it slowly to the butter and flour roux while whisking continuously. Cooking the roux for 1-2 minutes before adding milk also helps. If lumps do form, you can strain the sauce or whisk vigorously off the heat to smooth it out.

Final Thoughts

This Creamy Mushroom and Kale Pasta Bake Recipe holds a special place in my kitchen because it’s the perfect balance of cozy comfort and nutritious ingredients. I love how it fills the house with the smell of sautéed mushrooms and baked cheese—makes even the gloomiest day better. I genuinely think you’ll enjoy making it just as much as eating it, and once you do, it’s bound to become a family favorite in your home too. Trust me, once you try this, you’ll keep coming back for more.