Ingredients:

  • 8 oz penne or rotini pasta
  • 1 tbsp salt
  • 2 tbsp unsalted butter
  • 10 oz cremini or baby bella mushrooms, sliced
  • 1 small shallot, finely minced
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded mozzarella cheese
  • 1/4 cup Panko breadcrumbs
  • 1 tbsp melted butter

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions for al dente. Drain and set aside.
  2. Melt 2 tbsp butter in a skillet over medium-high heat. Add the sliced mushrooms in a single layer and sear without stirring for 3 minutes until deep golden brown.
  3. Stir in the minced shallot and garlic, cooking for another 2 minutes until fragrant. Stir in the fresh thyme and remove from heat.
  4. Preheat oven to 375°F (190°C).
  5. In the skillet with the mushrooms, stir in the heavy cream, Parmesan, nutmeg, salt, and pepper. Bring to a gentle simmer for 2 minutes until the sauce thickens slightly.
  6. Fold the undercooked pasta into the creamy mushroom sauce until evenly coated.
  7. Divide the pasta mixture evenly among four 6 oz oven-safe ramekins.
  8. Top each ramekin with shredded mozzarella cheese, Panko breadcrumbs, and a drizzle of melted butter.
  9. Place ramekins on a baking sheet and bake until the cheese is melted and the topping is golden brown.