Creamy Mushroom Pasta Bake
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 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
Description
Creamy Mushroom Pasta Bake centers on roasted baby bella mushrooms seasoned with fresh thyme, kosher salt, and black pepper, roasted until browned for depth of flavor. Rigatoni pasta is cooked very al dente to account for oven baking. The baking dish features a creamy filling made from ricotta and fontina cheeses, heavy cream, steamed and well-drained spinach, garlic paste, and a touch of nutmeg. Parmigiano Reggiano cheese is folded in and sprinkled on top before baking.
The bake is cooked covered in the oven to marry the flavors and melt the cheeses, resulting in a creamy, cheesy casserole with tender pasta and earthy mushrooms. The preparation ensures the pasta absorbs the creamy sauce without becoming watery, aided by squeezing moisture from the spinach before mixing.
This dish works well as a filling main for vegetarians or a comforting side dish. It benefits from roasting mushrooms separately to develop robust flavor and from using quality cheeses for richness. The thyme and nutmeg add aromatic depth without overwhelming the other ingredients.
Leftovers can be stored refrigerated for up to three days and reheated gently. Alternative cheese options include mozzarella, soft provolone, or Swiss. Using parchment paper then foil on top during baking can prevent sticking and over-browning.
Ingredients
For the roasted mushrooms
- 1 1/2 pounds baby bella mushroom quartered
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 tablespoons thyme fresh
- 1/4 cup olive oil
Remaining ingredients
- 1 pound rigatoni pasta
- 3/4 pound ricotta cheese
- 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
- 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
- Undercook pasta by 2-3 minutes since it will continue cooking in the oven.
- Drain and squeeze out moisture from spinach thoroughly to avoid excess liquid in the bake.
- Substitute fontina cheese with mozzarella, soft provolone, or Swiss if preferred.
- Covering the dish with parchment paper then foil during baking helps prevent sticking.
- Store leftovers for up to 3 days and reheat in the microwave before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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