29 Baked Pasta Recipes with Mushrooms and Sage for Fall

Fall is here, and there’s no better way to celebrate the season than with warm, comforting baked pasta dishes. The aroma of mushrooms and sage filling the kitchen is unmatched, making these recipes perfect for cozy family dinners or entertaining friends.

I’ve curated a list of 29 baked pasta recipes with mushrooms and sage for fall, each one guaranteed to bring a burst of autumnal flavor to your table. Whether you’re a seasoned chef or just looking to try something new, these dishes are sure to impress. So, grab your apron, preheat your oven, and let’s dive into some delicious fall pasta creations!

1. Creamy Mushroom and Sage Chicken Pasta Bake

A rich, creamy dish that’s perfect for chilly evenings.

Ingredients:

• 2 cups cooked chicken, shredded
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp dried sage
• 12 oz pasta, cooked al dente
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F.
2. In a large skillet, heat olive oil and sauté onions until translucent.
3. Add garlic and mushrooms, cooking until mushrooms are tender.
4. Stir in chicken, heavy cream, chicken broth, and dried sage. Season with salt and pepper.
5. Combine with cooked pasta and transfer to a baking dish.
6. Sprinkle mozzarella cheese on top and bake for 20 minutes, until bubbly and golden.

2. Baked Penne with Spinach, Mushrooms, and Sage

This vegetarian pasta bake is both hearty and nutritious.

Ingredients:

• 10 oz penne pasta
• 2 cups spinach, chopped
• 8 oz cremini mushrooms, sliced
• 2 tbsp olive oil
• 1 onion, diced
• 1/2 cup vegetable broth
• 1 cup ricotta cheese
• 1 tsp dried sage
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F.
2. Cook penne pasta according to package instructions.
3. In a skillet, heat olive oil and sauté onions until translucent.
4. Add mushrooms and cook until they release their juices.
5. Stir in spinach until wilted, then add vegetable broth and dried sage.
6. Mix cooked pasta with the ricotta cheese and the mushroom-spinach mixture. Season with salt and pepper.
7. Transfer to a baking dish, sprinkle mozzarella on top, and bake for 25 minutes.

3. Sausage, Mushroom, and Sage Lasagna

A twist on traditional lasagna with a rich blend of flavors.

Ingredients:

• 1 lb Italian sausage, removed from casings
• 12 oz lasagna noodles
• 10 oz mushrooms, sliced
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 24 oz marinara sauce
• 1 tsp dried sage
• 2 cups ricotta cheese
• 1 egg
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions.
3. In a skillet, heat olive oil and cook sausage until browned. Remove and set aside.
4. In the same skillet, sauté onions, garlic, and mushrooms until tender. Stir in marinara sauce and dried sage. Season with salt and pepper.
5. In a bowl, combine ricotta cheese with egg, salt, and pepper.
6. Layer the bottom of a baking dish with lasagna noodles, sausage, mushroom sauce, and ricotta mixture. Repeat layers, ending with sauce.
7. Top with mozzarella and Parmesan, and bake for 30-35 minutes until bubbly and golden.

4. Mushroom and Sage Gnocchi Bake

Soft gnocchi paired with savory mushrooms and herbs.

Ingredients:

• 1 lb gnocchi
• 10 oz mushrooms, sliced
• 2 tbsp butter
• 1 onion, finely chopped
• 1/4 cup heavy cream
• 1/4 cup chicken broth
• 1 tsp dried sage
• 1 cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook gnocchi according to package instructions.
3. In a skillet, melt butter and sauté onions until translucent.
4. Add mushrooms and cook until tender.
5. Stir in heavy cream, chicken broth, and dried sage. Season with salt and pepper.
6. Combine gnocchi with the sauce and transfer to a baking dish.
7. Top with grated Parmesan and bake for 20 minutes until bubbly and golden.

5. Baked Ziti with Mushroom and Sage

A classic ziti recipe with a flavorful twist.

Ingredients:

• 12 oz ziti pasta
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried sage
• 1 cup marinara sauce
• 1/2 cup heavy cream
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook ziti pasta according to package instructions.
3. In a skillet, heat olive oil and sauté onions and garlic until fragrant.
4. Add mushrooms and cook until tender.
5. Stir in marinara sauce, heavy cream, and dried sage. Season with salt and pepper.
6. Combine cooked ziti with the sauce and transfer to a baking dish.
7. Top with mozzarella cheese and bake for 25 minutes until golden and bubbly.

6. Sage and Mushroom Stuffed Shells

Deliciously stuffed pasta shells perfect for a fall dinner.

Ingredients:

• 18 jumbo pasta shells
• 2 tbsp olive oil
• 8 oz mushrooms, finely chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried sage
• 2 cups ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1 egg
• Salt and pepper to taste
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions.
3. In a skillet, heat olive oil and sauté onions, garlic, and mushrooms until tender. Stir in dried sage.
4. In a bowl, mix ricotta cheese, egg, mozzarella, Parmesan, and mushroom mixture. Season with salt and pepper.
5. Stuff each shell with the cheese and mushroom mixture and place in a baking dish.
6. Pour marinara sauce over the shells and bake for 20-25 minutes.

7. Wild Mushroom and Sage Alfredo Pasta Bake

A decadent pasta bake with a creamy alfredo sauce.

Ingredients:

• 12 oz fettuccine pasta
• 8 oz wild mushrooms, sliced
• 2 tbsp butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 1 tsp dried sage
• Salt and pepper to taste
• 1 cup shredded mozzarella

Instructions:

1. Preheat oven to 375°F.
2. Cook fettuccine pasta according to package instructions.
3. In a skillet, melt butter and sauté wild mushrooms until tender.
4. Stir in heavy cream, grated Parmesan, and dried sage. Season with salt and pepper.
5. Combine pasta with the sauce and transfer to a baking dish.
6. Top with shredded mozzarella and bake for 20 minutes until bubbly and golden.

8. Chicken, Mushroom, and Sage Mac and Cheese Bake

Creamy mac and cheese with a savory twist.

Ingredients:

• 2 cups cooked chicken, shredded
• 12 oz elbow macaroni
• 8 oz mushrooms, sliced
• 2 tbsp butter
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp dried sage
• 2 cups milk
• 2 cups shredded cheddar cheese
• Salt and pepper to taste
• 1/2 cup breadcrumbs

Instructions:

1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions.
3. In a skillet, melt butter and sauté onions, garlic, and mushrooms until tender. Stir in dried sage.
4. In a pot, heat milk until simmering, then whisk in cheddar cheese until melted.
5. Combine cooked macaroni, chicken, mushroom mixture, and cheese sauce. Season with salt and pepper.
6. Transfer to a baking dish and top with breadcrumbs. Bake for 25 minutes until golden.

9. Spinach and Mushroom Manicotti with Sage

A delightful manicotti recipe filled with spinach and mushrooms.

Ingredients:

• 14 manicotti shells
• 2 tbsp olive oil
• 8 oz mushrooms, finely chopped
• 2 cups spinach, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried sage
• 2 cups ricotta cheese
• 1 cup shredded mozzarella
• Salt and pepper to taste
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F.
2. Cook manicotti shells according to package instructions.
3. In a skillet, heat olive oil and sauté onions, garlic, mushrooms, and spinach until tender. Stir in dried sage.
4. In a bowl, mix ricotta cheese, mozzarella, and mushroom-spinach mixture. Season with salt and pepper.
5. Stuff each manicotti shell with the cheese mixture and place in a baking dish.
6. Pour marinara sauce over the shells and bake for 25 minutes.

10. Sage and Mushroom Tortellini Bake

Comforting tortellini with mushrooms and sage.

Ingredients:

• 20 oz cheese tortellini
• 8 oz mushrooms, sliced
• 2 tbsp butter
• 1 onion, finely chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp dried sage
• Salt and pepper to taste
• 1 cup grated Parmesan

Instructions:

1. Preheat oven to 375°F.
2. Cook tortellini according to package instructions.
3. In a skillet, melt butter and sauté onions and mushrooms until tender.
4. Stir in heavy cream, chicken broth, and dried sage. Season with salt and pepper.
5. Mix tortellini with the sauce and transfer to a baking dish.
6. Top with grated Parmesan and bake for 25 minutes.

11. Mushroom and Sage Veggie Lasagna

A vegetarian lasagna bursting with flavor.

Ingredients:

• 12 oz lasagna noodles
• 2 tbsp olive oil
• 8 oz mushrooms, sliced
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 2 cups spinach, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried sage
• 3 cups marinara sauce
• 2 cups ricotta cheese
• 2 cups shredded mozzarella
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions.
3. In a skillet, heat olive oil and sauté onions, garlic, mushrooms, zucchini, and bell pepper until tender. Stir in spinach and dried sage. Season with salt and pepper.
4. In a bowl, mix ricotta cheese with salt and pepper.
5. Layer baking dish with lasagna noodles, veggie mix, ricotta, and marinara sauce. Repeat layers, ending with sauce.
6. Top with shredded mozzarella and bake for 30-35 minutes.

12. Chicken, Mushroom, and Sage Alfredo Lasagna

A creamy lasagna with rich flavors of chicken, mushrooms, and sage.

Ingredients:

• 12 oz lasagna noodles
• 2 cups cooked chicken, shredded
• 8 oz mushrooms, sliced
• 2 tbsp butter
• 1 onion, diced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp dried sage
• 2 cups ricotta cheese
• 2 cups shredded mozzarella
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions.
3. In a skillet, melt butter and sauté onions and mushrooms until tender. Stir in heavy cream, chicken broth, dried sage, and chicken. Season with salt and pepper.
4. In a bowl, mix ricotta cheese with salt and pepper.
5. Layer baking dish with lasagna noodles, chicken mix, ricotta, and mozzarella. Repeat layers, ending with mozzarella.
6. Bake for 30-35 minutes until bubbly and golden.

13. Sage and Mushroom Spaghetti Pie

A unique pie that’s both savory and satisfying.

Ingredients:

• 12 oz spaghetti
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp dried sage
• 4 eggs, beaten
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook spaghetti according to package instructions.
3. In a skillet, heat olive oil and sauté onions, garlic, and mushrooms until tender. Stir in dried sage.
4. In a bowl, mix beaten eggs, ricotta cheese, mozzarella, and the mushroom mixture. Season with salt and pepper.
5. Combine cooked spaghetti with the mixture and transfer to a pie dish.
6. Bake for 30 minutes until set and golden.

14. Mushroom and Sage Ravioli Bake

Hearty ravioli baked with a savory mushroom and sage sauce.

Ingredients:

• 20 oz cheese ravioli
• 8 oz mushrooms, sliced
• 2 tbsp butter
• 1 onion, finely chopped
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp dried sage
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook ravioli according to package instructions.
3. In a skillet, melt butter and sauté onions and mushrooms until tender.
4. Stir in heavy cream, chicken broth, and dried sage. Season with salt and pepper.
5. Mix ravioli with the sauce and transfer to a baking dish.
6. Top with shredded mozzarella and bake for 20 minutes.

15. Chicken, Mushroom, and Sage Pesto Pasta Bake

A vibrant pasta bake with the flavors of pesto, chicken, mushrooms, and sage.

Ingredients:

• 2 cups cooked chicken, shredded
• 12 oz penne pasta
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried sage
• 1/2 cup pesto sauce
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook penne pasta according to package instructions.
3. In a skillet, heat olive oil and sauté onions, garlic, and mushrooms until tender. Stir in dried sage.
4. Combine cooked pasta, chicken, pesto sauce, and mushroom mixture. Season with salt and pepper.
5. Transfer to a baking dish and top with shredded mozzarella.
6. Bake for 20-25 minutes until golden.

16. Vegetable and Mushroom Pasta Bake with Sage

A wholesome pasta bake with a medley of vegetables and mushrooms.

Ingredients:

• 12 oz rotini pasta
• 2 tbsp olive oil
• 8 oz mushrooms, sliced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red bell pepper, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried sage
• 2 cups marinara sauce
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook rotini pasta according to package instructions.
3. In a skillet, heat olive oil and sauté onions, garlic, mushrooms, zucchini, squash, and bell pepper until tender. Stir in dried sage.
4. Mix cooked pasta with vegetables and marinara sauce. Season with salt and pepper.
5. Transfer to a baking dish and top with shredded mozzarella.
6. Bake for 25-30 minutes.

17. Mushroom and Sage Alfredo Stuffed Shells

Creamy stuffed shells with a delicious mushroom and sage filling.

Ingredients:

• 18 jumbo pasta shells
• 2 tbsp olive oil
• 8 oz mushrooms, finely chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried sage
• 2 cups ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1 egg
• Salt and pepper to taste
• 2 cups Alfredo sauce

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions.
3. In a skillet, heat olive oil and sauté onions, garlic, and mushrooms until tender. Stir in dried sage.
4. In a bowl, mix ricotta cheese, egg, mozzarella, Parmesan, and mushroom mixture. Season with salt and pepper.
5. Stuff each shell with the cheese mixture and place in a baking dish.
6. Pour Alfredo sauce over the shells and bake for 20-25 minutes.

18. Sage and Mushroom Rotini Bake with Chicken

A robust pasta bake that combines chicken, mushrooms, and sage.

Ingredients:

• 2 cups cooked chicken, shredded
• 12 oz rotini pasta
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried sage
• 1 cup heavy cream
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook rotini pasta according to package instructions.
3. In a skillet, heat olive oil and sauté onions, garlic, and mushrooms until tender. Stir in dried sage.
4. Combine cooked pasta, chicken, heavy cream, and mushroom mixture. Season with salt and pepper.
5. Transfer to a baking dish and top with shredded mozzarella.
6. Bake for 20-25 minutes until golden and bubbly.

19. Mushroom, Spinach, and Sage Linguine Bake

A delightful linguine bake featuring fresh spinach, mushrooms, and sage.

Ingredients:

• 12 oz linguine pasta
• 2 tbsp olive oil
• 8 oz mushrooms, sliced
• 2 cups spinach, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried sage
• 1 cup heavy cream
• 1 cup shredded mozzarella
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook linguine pasta according to package instructions.
3. In a skillet, heat olive oil and sauté onions, garlic, and mushrooms until tender. Stir in spinach and dried sage until spinach wilts.
4. Mix in heavy cream, then combine with cooked linguine. Season with salt and pepper.
5. Transfer to a baking dish and top with shredded mozzarella.
6. Bake for 20-25 minutes until golden and bubbly.

20. Baked Mushroom and Sage Cannelloni

A heavenly combination of mushrooms, sage, and creamy cheese rolled up in cannelloni.

Ingredients:

• 14 cannelloni shells
• 8 oz mushrooms, finely chopped
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried sage
• 2 cups ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1 egg
• Salt and pepper to taste
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F.
2. Cook cannelloni shells according to package instructions.
3. In a skillet, heat olive oil and sauté onions, garlic, and mushrooms until tender. Stir in dried sage.
4. In a bowl, mix ricotta cheese, egg, mozzarella, Parmesan, and the mushroom mixture. Season with salt and pepper.
5. Stuff each cannelloni shell with the cheese mixture and place in a baking dish.
6. Pour marinara sauce over the shells and bake for 20-25 minutes until bubbly.

21. Sage and Mushroom Baked Rigatoni

A simple, comforting dish capturing the essence of fall flavors.

Ingredients:

• 12 oz rigatoni pasta
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried sage
• 2 cups marinara sauce
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook rigatoni pasta according to package instructions.
3. In a skillet, heat olive oil and sauté onions, garlic, and mushrooms until tender. Stir in dried sage.
4. Mix in marinara sauce and combine with cooked rigatoni. Season with salt and pepper.
5. Transfer to a baking dish and top with shredded mozzarella.
6. Bake for 25-30 minutes until golden and bubbling.

22. Mushroom and Sage Orzo Bake

A unique and creamy orzo dish loaded with the flavors of mushrooms and sage.

Ingredients:

• 12 oz orzo pasta
• 8 oz mushrooms, sliced
• 2 tbsp butter
• 1 onion, diced
• 1/2 cup heavy cream
• 1/2 cup vegetable broth
• 1 tsp dried sage
• 1 cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook orzo pasta according to package instructions.
3. In a skillet, melt butter and sauté onions and mushrooms until tender. Stir in heavy cream, vegetable broth, and dried sage. Season with salt and pepper.
4. Mix orzo with the creamy mushroom sauce and transfer to a baking dish.
5. Top with grated Parmesan and bake for 20-25 minutes.

23. Mushroom and Sage Baked Spaghetti

A family-friendly baked spaghetti that’s both earthy and rich.

Ingredients:

• 12 oz spaghetti
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried sage
• 2 cups marinara sauce
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook spaghetti according to package instructions.
3. In a skillet, heat olive oil and sauté onions, garlic, and mushrooms until tender. Stir in dried sage.
4. Mix in marinara sauce and combine with cooked spaghetti. Season with salt and pepper.
5. Transfer to a baking dish and top with shredded mozzarella.
6. Bake for 25-30 minutes until golden and bubbly.

24. Mushroom and Sage White Lasagna

A creamy white lasagna brimming with mushrooms and sage.

Ingredients:

• 12 oz lasagna noodles
• 8 oz mushrooms, sliced
• 2 tbsp butter
• 1 onion, diced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp dried sage
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions.
3. In a skillet, melt butter and sauté onions and mushrooms until tender. Stir in heavy cream, chicken broth, and dried sage. Season with salt and pepper.
4. In a bowl, mix ricotta cheese with salt and pepper.
5. Layer a baking dish with lasagna noodles, white sauce, ricotta, and mozzarella. Repeat layers, ending with sauce and mozzarella.
6. Bake for 30-35 minutes until bubbly and golden.

25. Sage and Mushroom Stuffed Pasta Shells with Pesto

Herbed mushrooms and sage fill these delightful stuffed shells, enhanced with pesto.

Ingredients:

• 18 jumbo pasta shells
• 2 tbsp olive oil
• 8 oz mushrooms, finely chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried sage
• 2 cups ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1 egg
• Salt and pepper to taste
• 1/2 cup pesto sauce

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions.
3. In a skillet, heat olive oil and sauté onions, garlic, and mushrooms until tender. Stir in dried sage.
4. In a bowl, mix ricotta cheese, egg, mozzarella, Parmesan, and mushroom mixture. Season with salt and pepper.
5. Stuff each shell with the cheese mixture and place in a baking dish.
6. Drizzle pesto sauce over the shells and bake for 20-25 minutes.

26. Mushroom and Sage Three Cheese Penne

A cheesy pasta bake elevated by the deep flavors of mushrooms and sage.

Ingredients:

• 12 oz penne pasta
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried sage
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook penne pasta according to package instructions.
3. In a skillet, heat olive oil and sauté onions, garlic, and mushrooms until tender. Stir in dried sage.
4. Mix ricotta cheese with salt and pepper.
5. Combine cooked penne with the mushroom mixture and ricotta. Transfer to a baking dish.
6. Top with shredded mozzarella and grated Parmesan.
7. Bake for 25 minutes until bubbly and golden.

27. Mushroom and Sage Baked Tagliatelle

Long, flat pasta baked to perfection with mushrooms and aromatic sage.

Ingredients:

• 12 oz tagliatelle pasta
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried sage
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook tagliatelle pasta according to package instructions.
3. In a skillet, heat olive oil and sauté onions, garlic, and mushrooms until tender. Stir in heavy cream, chicken broth, and dried sage. Season with salt and pepper.
4. Mix cooked tagliatelle with the creamy mushroom sauce and transfer to a baking dish.
5. Top with shredded mozzarella and bake for 20-25 minutes until golden and bubbly.

28. Mushroom, Sage, and Goat Cheese Pasta Bake

Creamy goat cheese combines with earthy mushrooms and sage for a luxurious pasta bake.

Ingredients:

• 12 oz pasta of your choice
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried sage
• 1 cup goat cheese, crumbled
• 1/2 cup heavy cream
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta according to package instructions.
3. In a skillet, heat olive oil and sauté onions, garlic, and mushrooms until tender. Stir in dried sage.
4. Combine the mushroom mixture with crumbled goat cheese, heavy cream, and cooked pasta. Season with salt and pepper.
5. Transfer to a baking dish and top with shredded mozzarella.
6. Bake for 25 minutes until bubbly and golden.

29. Sage and Mushroom Linguini with Truffle Oil

A decadent linguini bake elevated by the rich flavors of truffle oil, mushrooms, and sage.

Ingredients:

• 12 oz linguini pasta
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried sage
• 1/4 cup truffle oil
• 1 cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook linguini pasta according to package instructions.
3. In a skillet, heat olive oil and sauté onions, garlic, and mushrooms until tender. Stir in dried sage.
4. Combine the mushroom mixture with truffle oil, grated Parmesan, and cooked linguini. Season with salt and pepper.
5. Transfer to a baking dish and sprinkle with additional Parmesan if desired.
6. Bake for 20-25 minutes until fragrant and lightly golden.

Conclusion

These 29 baked pasta recipes with mushrooms and sage for fall are sure to brighten your chilly evenings! Whether you’re cooking for a family dinner or a potluck with friends, these hearty and fragrant dishes are bound to be a hit. Happy cooking!