Baked Pappardelle with White Mushroom-Leek Ragù and Fontina Crust

Name: Baked Pappardelle with White Mushroom-Leek Ragù and Fontina Crust
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Italiana
Ingredients: 10.5 oz dried pappardelle; 10.5 oz cremini mushrooms; 5.3 oz shiitake mushrooms; 1 1/2 cups leek; 3 cloves garlic; 2 tbsp butter; 1 tbsp olive oil; 2 tbsp all-purpose flour; 1/2 cup dry white wine; 1 1/2 cups whole milk; 1 cup vegetable broth; 4.2 oz fontina cheese; 1.8 oz Parmesan cheese; 2 tsp fresh thyme; 1 tsp lemon zest; 1 tsp black pepper; 1 1/4 tsp salt; 1/4 cup breadcrumbs; 2 tbsp fresh parsley

An original Italian-inspired baked pasta featuring pappardelle coated in a creamy white mushroom and leek ragù, scented with white wine and thyme, and finished with a golden fontina and Parmesan crust.

25 minPrep

35 minCook

60 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

300 g dried pappardelle (or pasta en cintas anchas)
300 g cremini mushrooms (limpias and chopped)
150 g shiitake mushrooms (without stalks duros and in strips)
180 g leek (solo the parte blanca and verde clara, en medias lunas finas)
12 g garlic (chopped fino)
30 g butter (unsalted)
15 ml olive oil (extra virgen)
16 g all-purpose flour (for espesar the sauce)
120 ml dry white wine (for desglasar)
360 ml whole milk (templada)
240 ml vegetable broth (hot)
120 g fontina cheese (grated)
50 g Parmesan cheese (grated, divided)
4 g fresh thyme (solo the leaves)
2 g lemon zest (finely grated)
2 g black pepper (freshly ground)
8 g salt (or to taste)
25 g breadcrumbs (for the crust superior)
10 g fresh parsley (chopped fino, for terminar)

Nutrition facts

per serving

611 kcal

Calories

25 g

Protein

63 g

Carbs

27 g

Fat

4 g

Fiber

59 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairySulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish with a few drops of the olive oil.
2
Bring a large pot of water to a boil with part of the salt. Cook the pappardelle 2 minutes less than the package directions so it stays very al dente. Reserve 120 ml / 1/2 cup of the pasta water, drain the pasta, and toss it with a few drops of oil so it does not stick.
3
While the pasta cooks, heat the butter with the remaining olive oil in a large skillet over medium heat. Add the leek and cook for 4 to 5 minutes until tender, without browning too much. Stir in the garlic and cook 30 seconds more.
4
Add the cremini and shiitake mushrooms. Increase to medium-high heat and sauté for 6 to 8 minutes, stirring, until they release their moisture and lightly brown. Season with the black pepper, the remaining salt, and the thyme leaves.
5
Sprinkle the flour over the mushrooms and leek. Stir for 1 minute to cook off the raw flour taste. Pour in the dry white wine and scrape the bottom of the skillet; let it reduce for 2 minutes.
6
Add the whole milk and vegetable broth gradually, stirring to prevent lumps. Cook for 3 to 4 minutes until you have a creamy but fluid sauce. Stir in the lemon zest, 35 g / 1.2 oz of the Parmesan, and 80 g / 2.8 oz of the fontina; mix until the cheese melts.
7
Transfer the cooked pasta to the skillet with the sauce. Add a little of the reserved pasta water if needed so everything stays luscious. Toss well to coat the pappardelle.
8
Pour the mixture into the baking dish. Evenly scatter the remaining fontina, the remaining Parmesan, and the breadcrumbs over the top.
9
Bake for 12 to 15 minutes at 220 °C / 425 °F, until the top is bubbling and golden. If you want deeper color, broil for 1 to 2 minutes, watching closely.
10
Remove the dish from the oven and let it rest for 5 minutes. Finish with the chopped fresh parsley and serve hot.

Chef tips

For deeper flavor, let the mushrooms brown well before stirring too much at first. If the sauce thickens too much before baking, loosen it with a little extra hot broth or pasta water.

Substitutions

You can replace fontina with low-moisture mozzarella or mild scamorza. If you do not have shiitake, use more cremini. Fresh thyme can be swapped for 1/2 tsp dried thyme.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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