Baked Rigatoni with Mushrooms and Spinach
User Reviews
4.9
297 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr 5 mins
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
Greek
Baked Rigatoni with Mushrooms and Spinach
Report
A delicious creamy and vegetarian-friendly baked rigatoni recipe with mushrooms and spinach.
Share:
Ingredients
- 50 g butter
- 330 ml heavy cream 35% fat content
- 250 g rigatoni
- 250 g white mushrooms cut in four
- ½ clove garlic finely chopped
- 100 g baby spinach (or regular spinach)
- ¼ tsp nutmeg grated
- 200 g cream cheese
- 200 ml vegetable broth
- ¼ bunch parsley finely chopped
- 160-200 g mozzarella grated
- salt
- pepper
- extra virgin olive oil
Add to Shopping List
Instructions
- Preheat the oven to 200° C/390° F Fan.
- Place a large pan over high heat and allow to get very hot. Add 2-3 tablespoons of olive oil and the mushrooms and sauté until golden.
- Add the butter, salt, pepper, garlic, spinach, nutmeg and continue sautéing until the spinach has wilted.
- Lower the heat to medium, add the cream cheese, heavy cream, broth and a little more salt and pepper. Allow the sauce to thicken slightly.
- Add the parsley and remove the pan from the heat.
- Pour the pasta into an ovenproof dish and pour the mushroom sauce over it.
- Sprinkle over the grated mozzarella cheese and bake in the oven for 20-30 minutes.
- Remove from oven, cut and serve.
Notes
- Chef’s tip: Do not allow the sauce to reduce too much as you will need plenty to pour over the pasta.
- Do not allow the sauce to reduce too much as you will need plenty to pour over the pasta.
Genuine Reviews
User Reviews
Overall Rating
4.9
297 reviews
Excellent
Other Recipes
You'll Also Love
