Boscaiola Bake

 Boscaiola Bake

Boscaiola Bake Recipe

An easy pasta dinner with a boscaiola sauce you can cook at home using bacon, mushrooms and cream.


  • 250g dried penne pasta
  • olive oil spray
  • 1 red onion, roughly chopped
  • 150g rindless shortcut bacon rashers, diced
  • 100g button mushrooms, thinly sliced
  • 100g Swiss brown mushrooms, thinly sliced
  • 2 tablespoons chopped fresh chives
  • 3 teaspoons wholegrain mustard
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 cup light evaporated milk
  • 1 tablespoon cornflour
  • 4 thick slices wholegrain bread, crusts removed, cut into 1cm cubes


Step 1 Preheat oven to 180ºC. Cook pasta according to packet instructions. Drain. Set aside.

Step 2 Spray a large non-stick frying pan with oil. Heat over medium heat. Add onion and bacon. Cook for 5 minutes. Add mushrooms. Cook for 5 minutes or until tender. Stir in chives, half the mustard and half the parsley.

Step 3 Combine 1/4 cup evaporated milk with cornflour in a bowl. Add mixture, remaining milk and pasta to frying pan. Toss to coat. Remove from heat.

Step 4 Transfer pasta mixture to an 8-cup capacity ovenproof dish. Toss bread with remaining mustard and parsley. Scatter bread mixture over pasta. Bake for 15–20 minutes or until golden. Serve.

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