Baked Mushroom Marsala Pasta

By Dan Pelosi

Published September 24, 2026

  • Andrew Bui for The New York Times. Food Stylist: Rebecca Jurkevich.
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Ready In
40 min
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When mushrooms, shallots, wine and cream cheese bake together, the juices from the mushrooms melt into the cheese resulting in a tangy, silky sauce that’s perfect for coating the pasta in this hands-off hearty dinner. A generous amount of fresh parsley and chives, along with grated lemon zest, adds a hit of brightness that cuts through the savory flavors nicely. Most vegetables or herbs are welcome here, so feel free to use what you have. If marsala wine isn’t in your cabinet, dry sherry or white wine can also do the trick. Cooked sausage or chicken is a nice addition for those craving protein.

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Ingredients

Yield:4 to 6 servings

  • ¼ cup dry marsala, dry sherry or white wine

  • ¼ cup vegetable broth

  • 2 tablespoons extra-virgin olive oil

  • 1 ½ pounds cremini mushrooms, sliced

  • 1 medium shallot, thinly sliced

  • 1 garlic clove, minced

  • 1 (8-ounce) package cream cheese

  • Kosher salt and freshly ground black pepper

  • Crushed red pepper

  • 1 pound rigatoni

  • 1 cup fresh or frozen peas

  • ¼ cup freshly grated Parmesan or pecorino

  • ½ cup parsley, roughly chopped

  • ¼ cup chopped chives

  • Zest of 1 lemon

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

71 grams carbs; 42 milligrams cholesterol; 544 calories; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 21 grams fat; 5 grams fiber; 724 milligrams sodium; 19 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees.

  2. Step 2

    To a 9-by-13-inch baking dish, add the wine, broth and olive oil. Add the mushrooms, shallot and garlic and season with salt, black pepper and crushed red pepper. Toss to combine, then nestle the block of cream cheese in the center of the baking dish.

  3. Step 3

    Bake until the mushrooms are softened and browned and the cream cheese is meltingly soft, 20 to 25 minutes. Remove from the oven and let cool slightly.

  4. Step 4

    Meanwhile, bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook until just shy of al dente according to the package directions. About 1 minute before the rigatoni is done, add the peas. Reserve 1 cup of the pasta water, then drain the pasta and peas.

  5. Step 5

    Use tongs to toss the roasted mushrooms and cream cheese together. Add the drained pasta and peas to the baking dish, along with the Parmesan. Toss to combine, adding a splash of the reserved pasta water as needed to help the sauce come together.

  6. Step 6

    Mix in the parsley, chives and lemon zest. Taste for salt and finish with a few cracks of black pepper and another pinch of red pepper and serve.

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Comments

Hi hello and how are you?

This is basically the viral Tik Tok pasta, except using cream cheese and mushrooms instead of feta and tomatoes.

Hi hello and how are you?

This is basically the viral Tik Tok pasta, except using cream cheese and mushrooms instead of feta and tomatoes.

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