Truffled Mushroom White Baked Ziti Recipe
For classic comfort food with a sophisticated twist, you'll love this truffled mushroom white baked ziti! Tender pasta and buttery mushrooms are coated in a luxurious, creamy truffle cheese sauce with a generous layer of rich, custardy ricotta. Crisp panko breadcrumbs with plenty of melted Gruyere and fontina top this baked pasta casserole for the perfect finishing touch.
How to Make the Best Truffled Mushroom White Baked Ziti
This truffled mushroom white baked ziti is the ultimate comfort food elevated to restaurant-quality sophistication. The combination of buttery caramelized mushrooms, luxurious truffle oil, and a silky béchamel-based sauce creates layers of rich, decadent flavors that make this pasta casserole absolutely irresistible.
What sets this dish apart is the thoughtful layering—a crispy panko topping crust hiding a creamy ricotta layer beneath, all bound together with earthy mushrooms and aromatic truffle. Each bite delivers a perfect balance of textures: crispy breadcrumbs, tender pasta, and creamy cheese sauce. The truffle oil adds that sophisticated touch that makes this dish feel special enough for entertaining yet simple enough for a weeknight dinner.
Perfect for feeding a crowd, this baked ziti is equally at home on a holiday table or weeknight family dinner. Make it ahead and pop it in the oven when you’re ready to serve, or enjoy it fresh from the oven for maximum creaminess and sauce absorption.
Truffled Mushroom White Baked Ziti
For classic comfort food with a sophisticated twist, you'll love this truffled mushroom white baked ziti! Tender pasta and buttery mushrooms are coated in a luxurious, creamy truffle cheese sauce with a generous layer of rich, custardy ricotta. Crisp panko breadcrumbs with plenty of melted Gruyere and fontina top this baked pasta casserole for the perfect finishing touch.
Ingredients
Breadcrumb Topping
Pasta & Mushrooms
Ricotta Mixture
Truffle Cheese Sauce
Garnish
Instructions
Prepare & Cook
- Heat oven to 375 degrees. Melt 1 tablespoon of butter over medium heat in a large skillet. Add panko breadcrumbs and toast until they brown, stirring often to prevent burning. Remove from skillet and set aside.
- Bring a large pot of salted water to a boil. Cook the pasta two minutes less than package directions. Drain and set aside to cool. Hot pasta absorbs more sauce, so you'll get a creamier finished dish if the pasta has time to sit.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms, stir to coat and season with salt and pepper. Cook until they brown and caramelize, about five minutes. Remove the mushrooms from the skillet and set aside.
Build Ricotta Mixture & Sauce
- Stir together the ricotta, Parmesan and egg. Set aside.
- Add the remaining 4 tablespoons of butter to the skillet over medium heat. Once melted, add the garlic and cook for 30 seconds, stirring constantly. Whisk in the flour and continue whisking for three to five minutes to cook out the flour flavor and create a smooth mixture.
- Slowly pour in the milk and heavy cream, whisking constantly to smooth out lumps. Add the Dijon mustard and nutmeg. Bring to a simmer while whisking frequently.
- Once it simmers and thickens, turn off heat and add in 1 cup of Gruyere and 1 cup of fontina, stirring constantly until the cheese melts. Stir in truffle oil, starting with a tablespoon and adding more for stronger flavor. Season with salt and pepper to taste.
- Stir in the pasta and mushrooms.
Assemble & Bake
- In a greased 9-inch-by-13-inch baking dish, pour in half the pasta mixture. Spread the ricotta mixture on top. Add the remaining pasta mixture on top of the ricotta.
- Top with remaining Gruyere and fontina and sprinkle the panko breadcrumbs on the cheeses.
- Bake uncovered until bubbly, about 20 minutes. Serve immediately for a creamier, saucier dish. If you'd like a less saucy pasta, allow to sit for about 10 minutes under foil.
- Drizzle with more truffle oil and fresh parsley on top if desired. Enjoy!
Notes
- You can make the pasta ahead of time and store in an airtight container in the refrigerator.