Penne Pasta with Crimini Mushroom and Crusted Cheese Topping

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  • 8 oz Penne Pasta
  • 2 tbsp Badia Extra Virgin Olive Oil
  • ½ cup Shallots
  • 1 cup Mushrooms, sliced
  • 1 cup Baby Bella Mushrooms, sliced
  • 1 ½ cups lightly Salted Butter
  • 2 tsp Badia Roasted Garlic Powder
  • 1 tsp Badia Sea Salt
  • ½ tsp Badia Black Pepper
  • 2 ½ oz Gruyere Cheese
  • 1 cup Badia Bread Crumbs with Complete Seasoning®
  • 2 ½ cups Heavy Cream


  1. Cook Penne in a pot of water with 2 tbsp Badia Extra Virgin Olive Oil
  2. Cook Pasta for 10 minutes or until al dente
  3. Drain in a colander and cool in a bowl of ice water
  4. When cool drain well
  5. ½ cups Shallots cut in half and julienne.
  6. 1 cup full sliced Mushrooms
  7. 1 cup Baby Bella’ Mushrooms sliced
  8. In a large skillet add the butter, when melted add the shallots and cook for 1 minute
  9. Add the mushrooms, cook until the mushrooms are soft
  10. Add the Badia Roasted Garlic, Badia Sea Salt, Badia Black Pepper
  11. Mix well and add the cream
  12. Keep mixing until the sauce is slightly thickened
  13. Remove from heat
  14. Mix the Badia Bread Crumbs with the 2 ½ oz Gruyere Cheese
  15. Add the pasta to the skillet and mix well
  16. Sprinkle the Badia Bread Crumbs and Cheese mix over the top
  17. Put the skillet in a pre-heated 375 degree oven for 8 minutes or until the pasta with the sauce starts bubbling