This indulgent Bucatini Bake with Mushroom Béchamel Sauce is the perfect comfort food, combining creamy, cheesy layers with the hearty texture of bucatini pasta. The fragrant touch of mahleb and the subtle warmth of turmeric elevate this dish, making it a unique twist on a classic pasta bake. Here’s how to create this crowd-pleaser!
Perfect for any occasion
What makes this recipe so versatile is how easily it can adapt to different occasions. Serve it as a weeknight dinner when you’re craving something hearty yet easy to make, or bring it to a potluck or holiday gathering to wow your friends and family. The dish can also be prepped ahead of time—assemble the bake, store it in the fridge, and pop it in the oven when you’re ready. Or you can keep any spare slices of the bake in the freezer for up to 3 months, so it’s perfect to meal-prep! It’s perfect for those busy days when you want a homemade meal without the last-minute stress.
The Simple Ingredients:
This dish shines because of its carefully selected ingredients. Bucatini, a thick, hollow pasta, is perfect for soaking up the creamy sauce, ensuring every bite is packed with flavour. Mushrooms add a savoury, earthy depth, while the blend of cheeses—parmesan, halloumi, and mozzarella—creates a gooey, golden crust. The subtle warmth of turmeric and the nutty aroma of mahleb give this bake a distinctive flair, taking your taste buds on a journey beyond the typical pasta experience.
Make it your own
While this recipe is delightful as written, it’s also highly customizable. Want to add some protein? Stir in shredded chicken or crispy pancetta. Prefer a vegetarian twist? Toss in some roasted red peppers or caramelised onions for extra sweetness. You can even swap out the bucatini for gluten-free pasta if needed. The possibilities are endless, allowing you to tailor this dish to your taste preferences and dietary needs.
How to make the mushroom bucatini?
Boil the bucatini in salted water until al dente. Drain and set aside.
Heat olive oil in a saucepan over medium heat. Add the flour and whisk for 2–3 minutes until golden and fragrant. Gradually pour in the milk, whisking constantly to prevent lumps. Add turmeric, mahleb, salt, and black pepper. Cook for 5–7 minutes, stirring frequently, until the sauce thickens.
In a skillet, heat a drizzle of olive oil. Add the mushrooms and cook until dark and sautéed. Season with salt and pepper. Add the mushrooms into the sauce.
Preheat the oven to 180°C (350°F). In a greased baking dish add in half of the bucatini and half the mushroom béchamel sauce. Sprinkle on half of the parmesan, halloumi, and mozzarella. Layer with the remaining bucatini and sauce. Top with the remaining cheeses.
Bake in the preheated oven for 40-45 minutes, or until the top is golden and bubbling. Leave to cool before serving.
Mushroom Bucatini
Ingredients
- 1/2 cup plain flour
- 1/4 cup olive oil
- 1 1/2 litre milk
- 110 g grated parmesan
- 100 g grated halloumi
- 250 g grated mozzarella
- 1 1/2 tsp salt
- 1 1/2 tsp mahleb
- 1 1/2 tsp turmeric
- 1/2 tsp black pepper
- 500 g bucatini
- 250 g small closed-cup mushrooms sliced finely
Instructions
- Boil the bucatini in salted water until al dente. Drain and set aside.
- Heat olive oil in a saucepan over medium heat. Add the flour and whisk for 2–3 minutes until golden and fragrant. Gradually pour in the milk, whisking constantly to prevent lumps. Add turmeric, mahleb, salt, and black pepper. Cook for 5–7 minutes, stirring frequently, until the sauce thickens.
- In a skillet, heat a drizzle of olive oil. Add the mushrooms and cook until dark and sautéed. Season with salt and pepper. Add the mushrooms into the sauce.
- Preheat the oven to 180°C (350°F). In a greased baking dish add in half of the bucatini and half the mushroom béchamel sauce. Sprinkle on half of the parmesan, halloumi, and mozzarella. Layer with the remaining bucatini and sauce. Top with the remaining cheeses.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden and bubbling. Leave to cool before serving.
