Save to Pinterest A comforting, umami-rich pasta bake featuring savory miso, sweet maple syrup, and a creamy sauce, all baked to golden perfection.
The first time I made this miso maple pasta bake, the aroma in my kitchen reminded me of cozy evenings with friends gathered around the table. The creamy, sweet-savory combination had everyone asking for seconds.
Ingredients
- Pasta: 350 g (12 oz) penne or rigatoni
- Butter: 2 tbsp unsalted
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- White miso paste: 2 tbsp
- Maple syrup: 2 tbsp
- Milk: 500 ml (2 cups) whole
- Vegetable broth: 200 ml (3/4 cup plus 2 tbsp)
- Soy sauce: 1 tbsp
- Black pepper: 1/2 tsp freshly ground
- Gruyère or cheddar cheese: 120 g (1 cup), grated
- Parmesan cheese: 40 g (1/3 cup), grated
- Panko breadcrumbs: 60 g (1 cup)
- Olive oil: 1 tbsp
- Parsley (optional): 2 tbsp, chopped
Instructions
- Prep the oven and dish:
- Preheat oven to 200°C (400°F). Grease a large baking dish.
- Boil the pasta:
- Cook pasta in salted boiling water 2 minutes less than package instructions. Drain and set aside.
- Make the sauce base:
- In a saucepan, melt butter over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 minute.
- Add miso and maple:
- Stir in miso paste and maple syrup, cooking 1 minute until fragrant.
- Finish the sauce:
- Gradually whisk in milk, broth, soy sauce, and pepper. Simmer while stirring until slightly thickened, 5-7 minutes.
- Add cheese:
- Remove from heat. Stir in Gruyère (or cheddar) and half the Parmesan until melted.
- Combine pasta and sauce:
- Add drained pasta. Mix to coat evenly and transfer to baking dish.
- Make topping:
- Toss panko with olive oil and remaining Parmesan in a bowl. Sprinkle over pasta.
- Bake and serve:
- Bake 20 minutes until golden and bubbling. Let sit 5 minutes before serving. Garnish with parsley if desired.
Save to Pinterest This dish quickly became a family favorite for Sunday dinners, especially when paired with a crisp salad. Even picky eaters came back for another helping, making it a memorable meal for everyone.
Required Tools
Large pot, saucepan, baking dish, whisk, and mixing bowls make preparation easy and foolproof.
Allergen Information
Contains wheat (pasta, panko), milk (butter, cheese, milk), and soy (miso, soy sauce). Always double-check your ingredients.
Nutritional Information
Each serving provides approximately 540 calories, 20 g total fat, 72 g carbohydrates, and 19 g protein.
Save to Pinterest Serve piping hot from the oven for ultimate comfort. Save leftovers for a delicious next-day lunch.
Ask About This Recipe
- → Can I use other pasta shapes?
Yes! Penne or rigatoni work well, but any short pasta, such as fusilli or farfalle, will soak up the sauce beautifully.
- → Is the dish suitable for vegetarians?
Absolutely. All main ingredients are vegetarian-friendly, and you can easily adapt for vegan preferences by choosing plant-based substitutes.
- → What can I add for extra vegetables?
Try sautéed mushrooms, spinach, or even roasted bell peppers. These additions boost both nutrition and flavor complexity.
- → How do I make it gluten-free?
Substitute gluten-free pasta and gluten-free breadcrumbs to prepare a version suitable for gluten intolerance.
- → What cheese is best for this bake?
Gruyère offers nutty depth, while sharp cheddar provides bold flavor. Blend with Parmesan for a balanced, savory topping.
- → Can leftovers be reheated?
Yes, store any extra in an airtight container. Reheat in the oven to maintain crispy topping, or microwave for convenience.