Photo: John Autry; Styling: Cindy Barr
Hands-on Time
33 Mins
Total Time
1 Hour 3 Mins
Serves 6 (serving size: 1 piece)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Heat 1 tablespoon oil in a Dutch oven over medium-high heat; swirl to coat. Add onion and garlic; sauté for 3 minutes or until tender. Add mushrooms. Cook for 8 minutes or until liquid almost evaporates. Stir in oregano, 1/4 teaspoon salt, black pepper, nutmeg, and tomato sauce. Cook 2 minutes, stirring frequently. Remove from heat; set aside.

Step 3

Combine eggs and parsley in a large bowl. Heat the remaining 1 teaspoon oil and butter in a medium saucepan over medium heat. Sprinkle flour evenly into pan; cook 2 minutes, stirring constantly. Gradually add milk to flour mixture, stirring with a whisk until smooth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently. Remove from heat; let stand 4 minutes. Stir in remaining 1/4 teaspoon salt and 1 cup cheese. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Add pasta to milk mixture; toss to combine.

Step 4

Spread 2 cups pasta mixture in an 11 x 7-inch baking dish coated with cooking spray. Top with mushroom mixture. Top with remaining pasta mixture. Cover with foil coated with cooking spray. Bake at 350° for 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese.

Step 5

Preheat broiler.

Step 6

Broil 5 minutes or until cheese melts. Let stand 15 minutes.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

kharney's Review

March 08, 2014
I would agree that this was just ok. The sauce took too long to make without being very tasty. I would probably make this with a jar of Alfredo sauce and it would probably taste great. That and a breadcrumb crust.

iamjenny's Review

March 05, 2014
Loved this recipe. I used light cream and it was really tasty. Love that it gave me lots of leftovers too. Will definitely make this again.

slappysquirrel's Review

December 16, 2013
So bland. After reading the recipe I saw how inadequately seasoned the tomato sauce was so I got heavy handed with seasoning. 8 oz of tomato sauce didn't cut it. 12 oz might have given it a better chance. And all that milk...Was it necessary? No. It thinned the sauce in texture, and further weakened the flavor. Too much work for just and eh dish.

JenPrichard's Review

December 06, 2013

VictoriaLynnG's Review

June 22, 2013

Morningglory29's Review

May 26, 2013

celsus1011's Review

May 21, 2013
Agreed, this took a very long time to make with only so-so results.

kmbors's Review

March 12, 2013
This took a very long time to make with "just OK" results. I have other mushroom pasta recipes I like better that take half the time such as Farfalle with Creamy Wild Mushroom Sauce (on this website)

DeweyDell's Review

March 09, 2013
Delicious. I used dried mushrooms, they added a nice meaty texture.

DannaSuzanna's Review

February 13, 2013