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Beefy Mushroom Marsala Pasta Bake: Comfort Food with a Gourmet Twist
Whether you’re feeding a hungry family, hosting a casual dinner party, or prepping meals for the week, this dish checks all the boxes: it’s creamy, meaty, cheesy, and utterly irresistible.
Why You’ll Love This Recipe
✅ One-pan comfort – Everything comes together in a single baking dish for easy cleanup.
✅ Flavor-packed – Marsala wine and mushrooms add depth and a gourmet flair.
✅ Make-ahead friendly – Prep it early and bake it when you’re ready.
✅ Customizable – Swap beef for ground turkey or go meatless with lentils and extra veggies.
Ingredients
- 12 oz pasta (penne, rigatoni, or ziti work well)
- 1 lb ground beef
- 8 oz cremini or button mushrooms, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- ½ cup Marsala wine
- 1½ cups beef broth
- 1 cup heavy cream (or half and half)
- 1 tsp dried thyme
- ½ tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
Instructions
1. Cook the Pasta
- Boil the pasta in salted water until just al dente.
- Drain and set aside.
2. Brown the Beef
- In a large skillet, heat 1 tbsp olive oil over medium heat.
- Add ground beef, season with salt and pepper, and cook until browned.
- Remove beef from pan and set aside.
3. Sauté the Mushrooms & Onions
- In the same pan, heat remaining olive oil.
- Add onions and mushrooms; sauté for 5–7 minutes until mushrooms release their moisture and begin to brown.
- Add garlic and cook for another minute.
4. Deglaze with Marsala Wine
- Pour in the Marsala wine to deglaze the pan, scraping up any browned bits.
- Let it simmer for 3–5 minutes until slightly reduced.
5. Make the Creamy Sauce
- Add beef broth, heavy cream, thyme, and red pepper flakes (if using).
