Name: Creamy Mushroom 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 (plus 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; 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; 350 g dry weight pasta (penne recommended); 30 g (½ cup) Panko breadcrumbs (optional); 45 g (½ cup) finely grated hard Italian cheese (veggie pecorino recommended); 45 g (½ cup) finely grated pecorino cheese

If you’re anything like me, you’re always on the lookout for comforting meals that feel indulgent but are still packed with veggies and flavor. That’s exactly why I love this Creamy Mushroom Kale Pasta Bake Recipe. It’s the perfect cozy dish that combines earthy mushrooms, fresh kale, and a luscious creamy sauce baked to bubbly perfection. I promise, once you try it, you’ll want this on your dinner rotation all year long.

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Why You’ll Love This Recipe

Rich and Creamy Flavor: The sauce is velvety and comforting without being heavy, thanks to a buttery roux with just the right amount of mustard kick.
Veggie-Packed Comfort: You get all the earthiness from mushrooms and the slight bite and nutrition boost of kale, making it a complete, satisfying meal.
Simple, Everyday Ingredients: No need for fancy grocery shopping, the pantry staples come together beautifully for a fuss-free dish.
Family-Approved and Crowd-Pleaser: I first made this for friends, and my family has gone crazy for it ever since—it’s a guaranteed hit for weekend dinners.

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 Kale Pasta Bake, mushroom kale pasta casserole, easy veggie pasta bake, comforting mushroom pasta dish, healthy kale pasta recipes

Ingredients You’ll Need

This Creamy Mushroom Kale Pasta Bake Recipe is all about layering flavors with simple but fresh ingredients. I always recommend using fresh thyme if you can get it—it really elevates those mushrooms. And choosing a good quality hard cheese like pecorino gives that perfect sharpness in the sauce and topping.

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 Kale Pasta Bake, mushroom kale pasta casserole, easy veggie pasta bake, comforting mushroom pasta dish, healthy kale pasta recipes

Brown onion: Adds a mellow sweetness—make sure to cook it gently until soft for best flavor.
Olive oil: Use a good-quality extra virgin for that subtle fruity note.
Butter: Essential for that creamy sauce and sautéing mushrooms—it adds richness you can’t beat.
Chestnut/brown mushrooms: Their deep, nutty flavor makes all the difference; wiping them clean instead of washing keeps them from turning soggy.
Fresh thyme leaves: Fresh herb goodness that complements mushrooms perfectly.
Curly kale: Adds color, texture, and a nutritional punch without overpowering the dish.
Garlic: Minced and mixed in for warmth and that classic earthy hint.
Sea salt & ground black pepper: To season thoughtfully and bring out all the flavors.
Pasta (penne is recommended): Holds sauce well and bakes up beautifully.
Breadcrumbs (Panko option): Adds a lovely crispy topping that’s optional but highly recommended.
Hard Italian cheese (pecorino or similar): Melts beautifully and adds that tangy kick.
Flour: For the roux base to thicken the sauce.
Milk (semi-skimmed works fine): Creates the luscious creamy sauce—don’t skip this!
Dijon mustard: Just a touch to add depth and brightness to the sauce.
Chopped parsley (optional): For a sprinkle of freshness on top before serving.

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 love how versatile this Creamy Mushroom Kale Pasta Bake Recipe can be—I’ve made it countless times with little tweaks depending on what’s in the fridge or my mood. Feel free to make it your own!

Swap the kale: I sometimes use spinach or Swiss chard when kale’s not around, and it still tastes amazing.
Add protein: For a meaty twist, tossing in cooked chicken or crispy pancetta works wonders and makes it even heartier.
Use gluten-free pasta and flour: This makes the dish accessible if you have gluten sensitivities—just make sure the pasta cooks al dente to avoid mushiness after baking.
Make it vegan: Substitute butter with olive oil or vegan margarine, swap milk for plant-based milk, and use nutritional yeast or vegan cheese for that cheesy touch.

How to Make Creamy Mushroom Kale Pasta Bake Recipe

Step 1: Sauté the Onions and Mushrooms to Build Flavor

Start by heating a tablespoon of olive oil in a large sauté pan over medium heat. Add your chopped onion and let it cook gently for about 10 minutes until it’s soft and translucent—don’t rush this step, as it forms the flavor base of your dish. Then, add the butter and once melted, toss in the sliced mushrooms, fresh thyme leaves, and a pinch of salt. Cook for about 5 minutes until the mushrooms release their juices and start to brown. Stir occasionally but not too often; letting them sit helps develop a nice caramelization.

Step 2: Add Garlic and Kale, and Wilt Gently

Next, stir in the minced garlic and shredded kale. Cook everything together for another 5 minutes until the kale wilts but still retains a touch of its vibrant green color. This step brings freshness and a great texture contrast to the creamy elements coming up. Once done, set this mixture aside but keep it warm by covering the pan—it’ll make assembly easier.

Step 3: Cook the Pasta But Keep it Slightly Firm

Boil your pasta according to the package instructions, but here’s the trick: cook it about 5 minutes less than the stated time. Since it’ll finish cooking in the oven bake, this ensures your pasta stays perfectly al dente rather than mushy. Drain when ready and set aside.

Step 4: Whip Up the Creamy Sauce

In a new saucepan, melt 50g of butter over medium heat. Sprinkle in an equal amount of flour and whisk continuously to create a smooth roux—it should bubble and turn lightly golden but not too dark. Gradually add 500 ml of milk, whisking constantly to prevent lumps. Let the sauce thicken for a few minutes, then stir in half a tablespoon of Dijon mustard, the ground black pepper, sea salt, and half a cup of finely grated pecorino cheese. The sauce should be creamy, smooth, and perfectly seasoned by this point.

Step 5: Combine Everything and Bake

Preheat your oven to 180°C (356°F) fan or 200°C (392°F) conventional. In a large mixing bowl, gently fold together your cheese sauce, sautéed mushroom-kale mixture, and partially cooked pasta. Transfer this mix into a greased ovenproof dish, sprinkle the top with panko breadcrumbs and the remaining grated cheese for that irresistible crisp crust. Pop it in the oven and bake for about 25-30 minutes until golden and bubbly on top.

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Pro Tips for Making Creamy Mushroom Kale Pasta Bake Recipe

Don’t Overcook the Pasta: Cooking pasta just short of al dente keeps the bake from turning mushy—your bake will stay perfectly firm yet creamy.
Use Fresh Thyme: This herb adds a bright, woodsy aroma that transforms the whole dish — dried thyme just doesn’t cut it here.
Toast Your Breadcrumbs: For an extra crispy topping, lightly toast the panko breadcrumbs in a pan before sprinkling them on top.
Don’t Skip the Mustard: It sounds unusual, but the Dijon mustard adds subtle depth and keeps the creaminess from tasting flat.

How to Serve Creamy Mushroom 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 Kale Pasta Bake, mushroom kale pasta casserole, easy veggie pasta bake, comforting mushroom pasta dish, healthy kale pasta recipes

Garnishes

I usually top my servings with a sprinkle of fresh chopped parsley for color and brightness. Sometimes I even add a little extra grated pecorino if I’m feeling cheesy. A tiny drizzle of good-quality olive oil right before serving also adds that lovely silky finish.

Side Dishes

This pasta bake stands beautifully on its own, but if you want to round out the meal, a fresh arugula salad with lemon vinaigrette or some roasted garlic bread pairs like a dream. For something heartier, steamed green beans or roasted carrots add a nice pop of color and sweetness.

Creative Ways to Present

For special occasions, I love serving individual portions in small ramekins topped with extra breadcrumbs and cheese—baked until golden and served straightaway. Another fun trick is layering the kale and mushrooms between pasta layers in a deep dish for a lasagna-style presentation that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually meld together nicely overnight, making it even tastier the next day. Just be sure to cool it completely before refrigerating to keep the texture just right.

Freezing

This pasta bake freezes very well! I let it cool fully, then portion into freezer-safe containers. It keeps great for up to 2 months—perfect for busy nights when you want something homemade but quick. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, pop a portion into an oven-safe dish and bake at 180°C/356°F for about 15-20 minutes until warmed all the way through and the top is crisp again. If you’re short on time, microwaving works, but the crust won’t be as crispy. A quick sprinkle of extra cheese before reheating can help bring back that fresh-baked feel.

FAQs

Can I use other types of pasta in the Creamy Mushroom Kale Pasta Bake Recipe?

Absolutely! While penne works great because it holds sauce well and bakes evenly, you can substitute with rigatoni, fusilli, or even farfalle. Just make sure to cook the pasta slightly less than package instructions so it doesn’t get mushy during baking.
Is it possible to make this recipe vegan?

Yes! To veganize this dish, swap butter for plant-based oils or vegan margarine, use a plant milk like oat or almond, and replace cheese with vegan cheese or nutritional yeast. Keep the Dijon mustard, garlic, and veggies the same for that wonderful flavor depth.
Can I prepare the Creamy Mushroom Kale Pasta Bake ahead of time?

You can assemble the bake and store it in the fridge for up to 24 hours before baking. This makes meal prep a breeze. Just add the breadcrumbs topping right before baking to keep it nice and crispy.
How can I add more protein to this pasta bake?

Adding cooked chicken, turkey, or even sautéed tofu cubes makes this dish more filling. Mix your protein choice in with the mushroom and kale mixture before combining with the pasta and sauce.

Final Thoughts

This Creamy Mushroom Kale Pasta Bake Recipe has quickly earned a permanent spot in my recipe book because of its comforting flavors, simple steps, and that unbeatable creamy-cheesy finish. It feels like a hug on a plate and is perfect for family dinners or meal prepping ahead. If you’re craving something cozy that sneaks in some greens and mushrooms beautifully, I can’t recommend this enough. Give it a go—you won’t regret it, and your kitchen will smell incredible!