Beefy Mushroom Marsala Pasta Bake is a delightful fusion of Italian-American comfort food with a touch of elegance

Step 2: Cook the Beef

1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
2. Add the ground beef and season with salt and pepper.
3. Cook until browned and cooked through, breaking it into small crumbles with a wooden spoon.
4. Remove the beef from the skillet and set aside.

Step 3: Sauté the Vegetables

1. In the same skillet, add the remaining tablespoon of olive oil.
2. Sauté the onions until translucent, about 3–4 minutes.
3. Add the garlic and mushrooms, cooking until mushrooms are browned and tender, about 5–6 minutes.

Step 4: Deglaze with Marsala

1. Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom.
2. Let it simmer for 2–3 minutes until slightly reduced.

Step 5: Build the Sauce

1. Stir in the crushed tomatoes and beef or chicken broth.
2. Add the heavy cream and Italian herbs, adjusting seasoning with salt, pepper, and optional red pepper flakes.
3. Let the sauce simmer gently for 5–7 minutes until it thickens slightly.
4. Return the cooked beef to the sauce and mix well.

Step 6: Combine Pasta and Sauce

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl or directly in the skillet (if oven-safe), combine the cooked pasta with the beef and mushroom Marsala sauce.
3. Stir in half of the shredded mozzarella cheese.

Step 7: Assemble the Pasta Bake

1. Transfer the pasta and sauce mixture into a greased 9×13-inch (23×33 cm) baking dish.
2. Sprinkle the remaining mozzarella and Parmesan cheese evenly on top.

Step 8: Bake to Perfection

1. Bake uncovered in the preheated oven for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden.
2. For an extra golden crust, broil for 2–3 minutes at the end, watching closely to prevent burning.

Step 9: Garnish and Serve

1. Remove the pasta bake from the oven and let it rest for 5 minutes.
2. Sprinkle with freshly chopped parsley and extra Parmesan cheese for added flavor and presentation.
3. Serve hot with a side of garlic bread or a fresh green salad.

Tips for the Perfect Beefy Mushroom Marsala Pasta Bake

• Wine Substitute: If you don’t have Marsala, a dry sherry or a sweet red wine works well.
• Cheese Variations: Swap mozzarella for fontina or provolone for a richer flavor.
• Make Ahead: Assemble the pasta bake a day in advance and refrigerate; bake just before serving.
• Vegetarian Option: Replace beef with sautéed lentils or a mix of roasted vegetables.

This Beefy Mushroom Marsala Pasta Bake balances rich, savory flavors with the comforting texture of baked pasta, creating a dish that feels both special and familiar. Each bite delivers tender pasta, succulent beef, earthy mushrooms, and a hint of Marsala wine—perfect for impressing family and guests alike.

If you want, I can also create a shorter, punchy “recipe card style” version that’s easy to follow while cooking. Do you want me to do that?