Baked Rigatoni with Mushrooms and Spinach
A delicious creamy and vegetarian-friendly baked rigatoni recipe with mushrooms and spinach.
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
- 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
Chef’s tip: Do not allow the sauce to reduce too much as you will need plenty to pour over the pasta.
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