One Pot Pasta with Mushrooms, Bacon, and Comté
Dive into this delightful one-pot wonder that combines tender coquillettes with earthy mushrooms and crispy bacon, all enveloped in a gooey layer of rich Comté cheese. It’s a cozy dish that’s as simple to make as it is to enjoy—perfect for a busy weeknight or a relaxed weekend feast. Get ready to savor every creamy, cheesy bite!
Prep
15
min
Cook
30
min
Serves
3
people
Level
beginner
📝 Ingredients
Serves 3🥩Meat & Seafood(1)
- 70g de lardons de bacon (2.47 oz)
🥛Dairy & Eggs(2)
- 2 poignées de comté
- 15 cl de crème semi épaisse (5.07 fl oz)
🫙Pantry Staples(1)
- 250 ml de bouillon de légumes (8.45 fl oz)
📦Other(2)
- 150g de coquillettes (5.29 oz)
- 200g de champignons (7.06 oz)
👨🍳 Instructions
- 1
Combine all ingredients in a baking dish.
- 2
Cover and bake for 30 minutes at 200 degrees Celsius.
💡 Pro Tips
- ✓Render bacon lardons separately in the baking dish first at 375°F (190°C) for 8-10 minutes before adding other ingredients, since rendering fat before baking prevents rubbery, underrendered bacon that stays chewy under liquid.technique8-10 minutes
- ✓Slice mushrooms to a uniform 5mm thickness so they release their water content evenly during baking; mushrooms are 90% water by weight and uneven cuts cause some pieces to turn mushy while others stay raw.ingredient5mm thickness
- ✓Use a 3:1 ratio of liquid to dry pasta by volume when baking pasta covered, since the sealed environment traps steam and reduces evaporation compared to stovetop cooking, requiring less liquid than package directions suggest.technique3:1 ratio
- ✓Grate Comté rather than slicing it and fold half in before baking with the remainder reserved for the final 5 minutes uncovered, because Comté's low moisture content (around 40%) lets it melt smoothly into sauce but browns quickly if overexposed to dry heat.ingredient40% moisture
- ✓Remove the foil or lid during the last 5-7 minutes of the 30-minute bake at 200°C to let surface starches and cheese proteins undergo Maillard browning, creating a crisp top layer that contrasts the creamy interior.timing5-7 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
3
people
Level
beginner
Share this recipe
One Pot Pasta with Mushrooms, Bacon, and Comté
Dive into this delightful one-pot wonder that combines tender coquillettes with earthy mushrooms and crispy bacon, all enveloped in a gooey layer of rich Comté cheese. It’s a cozy dish that’s as simple to make as it is to enjoy—perfect for a busy weeknight or a relaxed weekend feast. Get ready to savor every creamy, cheesy bite!
📝 Ingredients
Serves 3🥩Meat & Seafood(1)
- 70g de lardons de bacon (2.47 oz)
🥛Dairy & Eggs(2)
- 2 poignées de comté
- 15 cl de crème semi épaisse (5.07 fl oz)
🫙Pantry Staples(1)
- 250 ml de bouillon de légumes (8.45 fl oz)
📦Other(2)
- 150g de coquillettes (5.29 oz)
- 200g de champignons (7.06 oz)
👨🍳 Instructions
- 1
Combine all ingredients in a baking dish.
- 2
Cover and bake for 30 minutes at 200 degrees Celsius.
💡 Pro Tips
- ✓Render bacon lardons separately in the baking dish first at 375°F (190°C) for 8-10 minutes before adding other ingredients, since rendering fat before baking prevents rubbery, underrendered bacon that stays chewy under liquid.technique8-10 minutes
- ✓Slice mushrooms to a uniform 5mm thickness so they release their water content evenly during baking; mushrooms are 90% water by weight and uneven cuts cause some pieces to turn mushy while others stay raw.ingredient5mm thickness
- ✓Use a 3:1 ratio of liquid to dry pasta by volume when baking pasta covered, since the sealed environment traps steam and reduces evaporation compared to stovetop cooking, requiring less liquid than package directions suggest.technique3:1 ratio
- ✓Grate Comté rather than slicing it and fold half in before baking with the remainder reserved for the final 5 minutes uncovered, because Comté's low moisture content (around 40%) lets it melt smoothly into sauce but browns quickly if overexposed to dry heat.ingredient40% moisture
- ✓Remove the foil or lid during the last 5-7 minutes of the 30-minute bake at 200°C to let surface starches and cheese proteins undergo Maillard browning, creating a crisp top layer that contrasts the creamy interior.timing5-7 minutes