Servings
Font
Back
0 from 66 votes

Creamy Mushroom Pasta Bake

Ultra creamy baked combination of rigatoni, roasted mushrooms, baby spinach, thyme, Fontina, and ricotta.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4
Calories: 1066 kcal
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.