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Baked Rigatoni with Mushrooms and Spinach

A delicious creamy and vegetarian-friendly baked rigatoni recipe with mushrooms and spinach.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Course: Main Course
Cuisine: Greek

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

Instructions

    Cup of Yum
  1. Preheat the oven to 200° C/390° F Fan.
  2. 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.
  3. Add the butter, salt, pepper, garlic, spinach, nutmeg and continue sautéing until the spinach has wilted.
  4. 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.
  5. Add the parsley and remove the pan from the heat.
  6. Pour the pasta into an ovenproof dish and pour the mushroom sauce over it.
  7. Sprinkle over the grated mozzarella cheese and bake in the oven for 20-30 minutes.
  8. 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.