Creamy Mushroom Pasta Bake
User Reviews
5.0
66 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
4
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Calories
1066 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Mushroom Pasta Bake
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Ultra creamy baked combination of rigatoni, roasted mushrooms, baby spinach, thyme, Fontina, and ricotta.
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Ingredients
For the roasted mushrooms
- 1 1/2 pounds baby bella mushrooms quartered
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 tablespoons fresh thyme
- 1/4 cup olive oil
Remaining ingredients
- 1 pound rigatoni
- 3/4 pound ricotta
- 1/2 pound fontina cheese shredded
- 3/4 cup heavy cream
- 8 ounces baby spinach steamed, drained
- 2 cloves garlic paste
- 1/2 cup parmigiano reggiano divided
- 1 pinch nutmeg optional
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Instructions
- Preheat oven to 450f and set one rack to the second-lowest position and the other to the middle of the oven. Toss mushrooms with olive oil, thyme, salt, and pepper. Spread out mushrooms on a baking sheet and roast on the lower rack for 15-20 minutes or until well browned. Don't overcrowd the mushrooms. Use two sheets if necessary.
- Meanwhile, bring a pot of salted water (2 tablespoons kosher salt) to boil and cook the rigatoni until very al dente. About 2 minutes less than package instructions.
- Cook spinach for 30 seconds in boiling water and drain. Once able to handle, squeeze the water out then chop. In a large bowl mix together the spinach, nutmeg, heavy cream, ricotta, Fontina cheese, 1/4 cup Parmigiano Reggiano, garlic, and the roasted mushrooms.
- Add the pasta to the bowl and mix once more. Taste test and adjust salt and pepper to taste. Place contents of the bowl in a 9 by 13 baking dish. Top with the remaining Parmigiano and bake for 15 minutes covered. Covering with parchment paper then foil will prevent sticking.
- After 15 minutes remove covering and bake for 5 minutes more until golden. For even more color broil for the last 1-2 minutes but watch very carefully.
- Wait 15 minutes before serving so that the cheese settles. Enjoy!
Notes
- The recipe makes 4 very large or 6 normal size servings.
- Undercook the pasta by about 2-3 minutes, since it will cook longer in the oven.
- Mozzarella, soft provolone, or swiss can all be substituted for Fontina cheese.
- Make sure to drain the spinach by squeezing the water out. This will prevent the baked pasta from becoming too liquidy.
- Placing parchment paper then foil over the pasta will ensure no sticking.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave.
Nutrition Information
Show Details
Calories
1066kcal
(53%)
Carbohydrates
97.8g
(33%)
Protein
51.3g
(103%)
Fat
55.6g
(86%)
Saturated Fat
27g
(135%)
Cholesterol
151mg
(50%)
Sodium
774mg
(32%)
Potassium
878mg
(25%)
Fiber
6.4g
(26%)
Sugar
7.4g
(15%)
Calcium
808mg
(81%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1066 kcal
% Daily Value*
| Calories | 1066kcal | 53% |
| Carbohydrates | 97.8g | 33% |
| Protein | 51.3g | 103% |
| Fat | 55.6g | 86% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 151mg | 50% |
| Sodium | 774mg | 32% |
| Potassium | 878mg | 19% |
| Fiber | 6.4g | 26% |
| Sugar | 7.4g | 15% |
| Calcium | 808mg | 81% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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