A pan, your oven, an oven-proof dish and an appetite. That’s all you need for this pasta bake, Chef, we’ll do the rest! A golden dome of cheese & panko crumbs hides a beautiful medley of al dente rigatoni pasta, mushrooms, earthy kale, tangy sun-dried tomato & fresh thyme, covered in a homemade cheese bechamel sauce.
Serving guide
Choose your portion size.
AL DENTE PASTA
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until very al dente, 10-15 minutes. Note that the pasta will finish cooking when baked in the oven. Drain, reserving some of the pasta water, and toss through a drizzle of olive oil.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil; use the oil from the sun-dried tomatoes if you prefer. When hot, fry the mushrooms until golden, 4-5 minutes (shifting occasionally). In the final 2 minutes, add the Garlic and the thyme. Mix through the sun-dried tomatoes and the kale. Place a lid on and continue cooking until the kale is slightly wilted, 1-2 minutes. Remove from the pan and season.
CHEESY SAUCE
Return the pan to medium heat. Add 20g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. Loosen with 100ml [200ml]|#7DA0D7 of the reserved pasta water and add the mixed cheese.
MIX & BAKE
In an oven-proof dish, mix together the pasta, the béchamel, the sautéed mushroom mix and seasoning. Top with the cheesy panko crumbs. Roast in the hot oven until the golden and crispy, 6-10 minutes.
DELISH!
Grab a plate and a generous helping of the cheesy pasta bake. Dinner is ready, Chef!
AL DENTE PASTA
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until very al dente, 10-15 minutes. Note that the pasta will finish cooking when baked in the oven. Drain, reserving some of the pasta water, and toss through a drizzle of olive oil.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil; use the oil from the sun-dried tomatoes if you prefer. When hot, fry the mushrooms until golden, 4-5 minutes (shifting occasionally). In the final 2 minutes, add the Garlic and the thyme. Mix through the sun-dried tomatoes and the kale. Place a lid on and continue cooking until the kale is slightly wilted, 1-2 minutes. Remove from the pan and season.
CHEESY SAUCE
Return the pan to medium heat. Add 20g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. Loosen with 100ml [200ml]|#7DA0D7 of the reserved pasta water and add the mixed cheese.
MIX & BAKE
In an oven-proof dish, mix together the pasta, the béchamel, the sautéed mushroom mix and seasoning. Top with the cheesy panko crumbs. Roast in the hot oven until the golden and crispy, 6-10 minutes.
DELISH!
Grab a plate and a generous helping of the cheesy pasta bake. Dinner is ready, Chef!
AL DENTE PASTA
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until very al dente, 10-15 minutes. Note that the pasta will finish cooking when baked in the oven. Drain, reserving some of the pasta water, and toss through a drizzle of olive oil.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil; use the oil from the sun-dried tomatoes if you prefer. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). In the final 2-3 minutes, add the Garlic and the thyme. Mix through the sun-dried tomatoes and the kale. Place a lid on and continue cooking until the kale is slightly wilted, 1-2 minutes. Remove from the pan and season.
CHEESY SAUCE
Return the pan to medium heat. Add 60g [80g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. Loosen with 300ml [400ml]|#7DA0D7 of the reserved pasta water and add the mixed cheese.
MIX & BAKE
In an oven-proof dish, mix together the pasta, the béchamel, the sautéed mushroom mix and seasoning. Top with the cheesy panko crumbs. Roast in the hot oven until the golden and crispy, 8-12 minutes.
DELISH!
Grab a plate and a generous helping of the cheesy pasta bake. Dinner is ready, Chef!
AL DENTE PASTA
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until very al dente, 10-15 minutes. Note that the pasta will finish cooking when baked in the oven. Drain, reserving some of the pasta water, and toss through a drizzle of olive oil.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil; use the oil from the sun-dried tomatoes if you prefer. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). In the final 2-3 minutes, add the Garlic and the thyme. Mix through the sun-dried tomatoes and the kale. Place a lid on and continue cooking until the kale is slightly wilted, 1-2 minutes. Remove from the pan and season.
CHEESY SAUCE
Return the pan to medium heat. Add 60g [80g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. Loosen with 300ml [400ml]|#7DA0D7 of the reserved pasta water and add the mixed cheese.
MIX & BAKE
In an oven-proof dish, mix together the pasta, the béchamel, the sautéed mushroom mix and seasoning. Top with the cheesy panko crumbs. Roast in the hot oven until the golden and crispy, 8-12 minutes.
DELISH!
Grab a plate and a generous helping of the cheesy pasta bake. Dinner is ready, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R170.66
for 4 servings · R42.66 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Kale needs 160 gKale Min 350 g 350 g at R35.99 · 46% of packR16.45
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Rigatoni Pasta needs 400 gBronze Die Rigatoni Pasta 500 g 500 g at R59.99 · 80% of packR47.99
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Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
-
Sun-dried Tomatoes needs 120 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 8% of packR3.60
Not in the Woolies basket — source these elsewhere:
- Grated Mozzarella & Cheddar Cheese
- Cake Flour
- Full Cream UHT Milk
- Cheesy Panko
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Garlic & Mushroom Pasta Bake?
The preparation time for Garlic & Mushroom Pasta Bake with rigatoni pasta is between 25 and 45 minutes.
What is the total time required to make Garlic & Mushroom Pasta Bake with rigatoni pasta?
The total time required to make Garlic & Mushroom Pasta Bake with rigatoni pasta is between 40 and 60 minutes.
How many servings does Garlic & Mushroom Pasta Bake provide?
4 servings
What are the main ingredients in Garlic & Mushroom Pasta Bake?
Button Mushrooms, Cake Flour, Cheesy Panko, Full Cream UHT Milk, Garlic, Grated Mozzarella & Cheddar Cheese, Kale, Rigatoni Pasta, Thyme, Tomato
What is the nutritional information of Garlic & Mushroom Pasta Bake?
Calories: 680, Carbs: 107 grams, Fat: grams, Protein: 32.6 grams, Sugar: 18.7 grams, Salt: 334 grams
How do I prepare Garlic & Mushroom Pasta Bake?
DELISH!: Grab a plate and a generous helping of the cheesy pasta bake. Dinner is ready, Chef! MIX & BAKE: In an oven-proof dish, mix together the pasta, the béchamel, the sautéed mushroom mix and seasoning. Top with the cheesy panko crumbs. Roast in the hot oven until the golden and crispy, 6-10 minutes. CHEESY SAUCE: Return the pan to medium heat. Add 20g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. Loosen with 100ml [200ml]|#7DA0D7 of the reserved pasta water and add the mixed cheese. FRY THE VEGGIES: Place a pan over medium heat with a drizzle of oil; use the oil from the sun-dried tomatoes if you prefer. When hot, fry the mushrooms until golden, 4-5 minutes (shifting occasionally). In the final 2 minutes, add the garlic and the thyme. Mix through the sun-dried tomatoes and the kale. Place a lid on and continue cooking until the kale is slightly wilted, 1-2 minutes. Remove from the pan and season. AL DENTE PASTA: Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until very al dente, 10-15 minutes. Note that the pasta will finish cooking when baked in the oven. Drain, reserving some of the pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Garlic & Mushroom Pasta Bake?
Button Mushrooms, Cake Flour, Cheesy Panko, Full Cream UHT Milk, Garlic, Grated Mozzarella & Cheddar Cheese, Kale, Rigatoni Pasta, Thyme, Tomato
How many calories does Garlic & Mushroom Pasta Bake have?
680 calories
How much fat content does Garlic & Mushroom Pasta Bake have?
grams