This Creamy Sun-Dried Tomato & Mushroom Bowtie Pasta Bake is rich, savory, and satisfying—everything you want in a comforting pasta dish. Tender farfalle noodles are baked in a velvety, cheesy cream sauce loaded with sautéed mushrooms and tangy sun-dried tomatoes. It’s an elegant meal that feels indulgent yet approachable, perfect for weeknights or serving guests.

Why You’ll Love This Recipe

This pasta bake offers a gourmet experience with minimal effort. The blend of mushrooms and sun-dried tomatoes creates a deep, earthy and tangy flavor profile, while the cream cheese and mozzarella provide a luscious, melty texture. The entire dish is made with everyday ingredients, comes together quickly, and bakes into a bubbling, golden masterpiece that’s as comforting as it is impressive.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

12 oz farfalle (bowtie) pasta
2 tbsp olive oil
3 cloves garlic, minced
8 oz mushrooms, sliced (cremini or button)
1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
1 tsp Italian seasoning
1/2 tsp salt (more to taste)
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
1 cup heavy cream
1/2 cup whole milk
1/2 cup cream cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese, grated
2 tbsp fresh parsley, chopped (plus more for garnish)

Directions

Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the farfalle according to package directions until al dente. Drain and set aside.
Sauté the Vegetables:
In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms, chopped sun-dried tomatoes, Italian seasoning, salt, pepper, and red pepper flakes (if using). Sauté for 5–7 minutes, until mushrooms are tender and golden.
Make the Creamy Sauce:
Reduce heat to low. Add the heavy cream, milk, and cream cheese to the skillet. Stir until the cream cheese melts and the mixture is smooth.
Add the mozzarella and Parmesan cheese, stirring until fully melted and creamy. Stir in chopped parsley.
Combine and Bake:
Preheat oven to 375°F (190°C).
In a greased 9×13-inch baking dish, combine the cooked pasta with the creamy mushroom and tomato sauce. Mix thoroughly to coat all the noodles.
Top with additional mozzarella or Parmesan if desired.
Bake:
Bake uncovered for 15–20 minutes, or until the top is bubbly and lightly golden.
Garnish and Serve:
Remove from oven and sprinkle with fresh parsley before serving. Serve hot.

Servings and Timing

This recipe serves 6–8 people.

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes

Variations

Add Protein: Stir in cooked chicken, Italian sausage, or pancetta for a heartier dish.
Vegetarian Boost: Add spinach, kale, or zucchini to the sautéed vegetables for extra nutrition.
Cheese Options: Swap in fontina, provolone, or gouda for a different flavor profile.
Low-Carb Version: Substitute cooked cauliflower florets or a low-carb pasta alternative.
Extra Tang: Add a tablespoon of the sun-dried tomato oil for added flavor in the sauce.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze baked and cooled pasta in individual portions or in a baking dish wrapped tightly for up to 2 months.
Reheating: Reheat in a 350°F (175°C) oven, covered with foil, until warmed through. Add a splash of milk or cream if it appears dry. For quicker reheating, microwave in 30-second intervals until hot.

FAQs

Can I use a different type of pasta?

Yes, penne, rigatoni, rotini, or shells work well and hold the sauce nicely.

Can I make this ahead of time?

Absolutely. Assemble the dish up to a day in advance, cover, refrigerate, and bake just before serving. You may need to increase baking time slightly.

Do I have to use heavy cream?

For the richest texture, heavy cream is best. However, half-and-half or whole milk can be used with a slightly thinner result.

How do I prevent the pasta from drying out when baking?

Ensure the sauce fully coats the pasta and do not overbake. You can also cover the dish with foil for the first 10 minutes, then uncover to brown.

Can I make this dish gluten-free?

Yes, use a gluten-free pasta and ensure that all other ingredients, like cream cheese and sun-dried tomatoes, are certified gluten-free.

What mushrooms work best?

Cremini or button mushrooms are excellent. For more depth, try portobello or a mix of wild mushrooms.

Can I skip baking and just serve it as stovetop pasta?

Yes, simply combine the cooked pasta and creamy sauce in the skillet and serve directly without baking.

Can I add wine to the sauce?

Yes, add 1/4 cup of dry white wine to the skillet after sautéing the mushrooms for extra flavor.

What can I serve with this pasta bake?

It pairs well with a crisp green salad, garlic bread, or steamed vegetables for a complete meal.

How do I prevent the cream cheese from clumping?

Make sure the cream cheese is softened and stir continuously over low heat until it melts smoothly into the sauce.

Conclusion

Creamy Sun-Dried Tomato & Mushroom Bowtie Pasta Bake is a comforting and flavorful meal that brings together luxurious cream sauce, hearty mushrooms, and tangy tomatoes for a truly satisfying dish. Easy enough for a weeknight yet elegant enough for guests, this pasta bake will quickly become a family favorite. Whether you’re looking to impress or simply indulge, this recipe delivers gourmet flavor with comforting familiarity.

Creamy Sun-Dried Tomato & Mushroom Bowtie Pasta Bake

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This Creamy Sun-Dried Tomato & Mushroom Bowtie Pasta Bake is a rich and comforting dish featuring farfalle pasta in a luscious garlic cream sauce with earthy mushrooms and tangy sun-dried tomatoes. Baked until bubbly and golden, it’s perfect for a cozy weeknight meal or dinner party.

Author: Mari
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Instructions

Cook the farfalle pasta according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
Add mushrooms, sun-dried tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 5–7 minutes, until mushrooms are soft and golden.
Stir in heavy cream, whole milk, and cream cheese. Stir until smooth and fully incorporated.
Add mozzarella and Parmesan cheese. Stir until melted and creamy.
Preheat oven to 375°F (190°C).
In a greased 9×13-inch baking dish, combine the cooked pasta with the creamy sauce mixture and chopped parsley. Mix well to coat.
Top with additional cheese if desired and bake uncovered for 15–20 minutes, until bubbly and lightly golden.
Remove from oven, garnish with fresh parsley, and serve hot.

Notes

You can use any short pasta like penne or rigatoni if bowtie isn’t available.
To make it vegetarian, ensure Parmesan is vegetarian-friendly.
Add cooked chicken or spinach for extra protein or greens.
Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.

Nutrition

Serving Size: 1 1/2 cups
Calories: 480
Sugar: 5g
Sodium: 460mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 15g
Cholesterol: 80mg