Beef, Mushroom & Onion Pasta Bake

Name: Beef, Mushroom & Onion Pasta Bake with White Cheddar & Crispy Parmesan Panko
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Onion; 2 unit Scallions; 4 ounce Cream Sauce Base; 2 tablespoon Cream Cheese; 6 ounce Cavatappi Pasta; 1 cup White Cheddar Cheese; 4 ounce Cremini Mushrooms; 6 tablespoon Parmesan Cheese; ¼ cup Panko Breadcrumbs; 1 unit Mushroom Stock Concentrate; Salt; Cooking Oil; Pepper; Olive Oil; Butter; Sugar; 10 ounce Ground Beef

with White Cheddar & Crispy Parmesan Panko

Recipe Development TeamUpdated on September 22, 2025

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In this crowd-pleasing dinner, a cheesy pasta bake is made restaurant-worthy with the addition of caramelized onions and earthy mushrooms. A crunchy panko and Parmesan cheese topping makes for the perfect contrast. It's a comforting meal that’s as ideal for a quick weeknight dinner as it is for your next dinner party.

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time10 minutes

DifficultyHard

Ingredients

serving amount

1 unit

Onion

2 unit

Scallions

4 ounce

Cream Sauce Base

(Contains: Milk)

2 tablespoon

Cream Cheese

(Contains: Milk)

6 ounce

Cavatappi Pasta

(Contains: Wheat)

1 cup

White Cheddar Cheese

(Contains: Milk)

4 ounce

Cremini Mushrooms

6 tablespoon

Parmesan Cheese

(Contains: Milk)

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

1 unit

Mushroom Stock Concentrate

10 ounce

Ground Beef

Not included in your delivery

Salt

Cooking Oil

Pepper

Olive Oil

Butter

(Contains: Milk)

Sugar

Nutrition Values

/ per serving

Calories1400 kcal

Fat87 g

Saturated Fat42 g

Carbohydrate88 g

Sugar12 g

Dietary Fiber4 g

Protein60 g

Cholesterol255 mg

Sodium1310 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Small Bowl

•Large Pan

•Strainer

•Baking Dish

Instructions

• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion. Trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine panko, half the Parmesan, a drizzle of olive oil (large drizzle for 4 servings), salt, and pepper. Set aside.

• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wash out pan and set aside to cool slightly.

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

• Heat a large drizzle of oil in pan used for mushrooms over medium-low heat. Add onion and scallion whites; cook, stirring occasionally, until browned and softened, 8-10 minutes. • Reduce heat to low. Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water. Cook, adding additional splashes of water as necessary, until onion is caramelized and jammy, 1-2 minutes more. Season with salt and pepper.

• To pan with onion mixture, add mushrooms, cream sauce base, and stock concentrate. Cook, stirring, until simmering, 1-2 minutes. • Stir in cream cheese, cheddar, remaining Parmesan, and 2 TBSP butter (4 TBSP for 4 servings) until melted and combined. TIP: If sauce seems too thick, stir in reserved pasta cooking water a splash at a time until sauce reaches desired consistency. If pasta isn’t finished cooking, ladle pasta water directly from pot. • Season with pepper to taste.

• Stir drained cavatappi into pan with sauce. • Transfer pasta and sauce to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings). Evenly sprinkle with panko mixture. Bake on top rack until panko is golden brown, 2-4 minutes.