Baked Rigatoni with Mushrooms and Spinach
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Greek
Baked Rigatoni with Mushrooms and Spinach
Description
This baked rigatoni recipe combines rigatoni pasta tossed with a luscious sauce of butter, cream cheese, heavy cream, and vegetable broth, flavored with sautéed white mushrooms, garlic, wilted spinach, and grated nutmeg. The mushrooms are cooked until golden and tender, providing depth and an earthy note. Spinach is wilted just before mixing, maintaining its color and slight texture.
The sauce is finished with fresh parsley for brightness and thickened gently so it coats the pasta well. Mozzarella cheese is sprinkled on top before baking to create a melty, golden crust. The dish is baked until hot and bubbling, creating a rich, creamy texture with a nicely browned cheese topping.
Ideal as a main course, this dish offers a satisfying vegetarian pasta option with multiple layers of flavor and creamy consistency. It pairs well with simple side salads or steamed vegetables.
Chef’s tip advises avoiding over-reducing the sauce before baking to keep enough moisture for coating the pasta thoroughly.
Ingredients
- 50 g butter
- 330 ml heavy cream 35% fat content
- 250 g rigatoni pasta
- 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 parsley finely chopped, bunch
- 160-200 g mozzarella cheese grated
- salt
- black pepper
- extra virgin olive oil
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
- Prevent the sauce from reducing too much before baking; you want enough sauce to coat all the pasta.
- Use fresh parsley added at the end to keep its fresh flavor.
User Reviews
Overall Rating
4.9
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