Description
A rich and creamy mushroom pasta bake featuring roasted Baby Bella mushrooms, tender rigatoni, fresh baby spinach, and a luscious blend of ricotta, Fontina, and Parmigiano Reggiano cheeses. This comforting casserole is infused with fresh thyme and garlic, baked to golden perfection for a hearty and satisfying meal.
Ingredients
Scale
Mushrooms and Seasoning
- 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
Pasta and Cheese Mixture
- 1 pound rigatoni
- 3/4 pound ricotta cheese
- 1/2 pound Fontina cheese, shredded
- 3/4 cup heavy cream
- 8 ounces baby spinach, steamed and drained
- 2 cloves garlic, paste
- 1/2 cup Parmigiano Reggiano, divided
- 1 pinch nutmeg (optional)
Instructions
- Roast Mushrooms: Preheat your oven to 450°F. Position one oven rack in the second-lowest position and another in the middle. Toss the quartered Baby Bella mushrooms with olive oil, fresh thyme, kosher salt, and black pepper. Spread them evenly on a baking sheet without overcrowding—use two sheets if necessary. Roast on the lower rack for 15 to 20 minutes until mushrooms are deeply browned and flavorful.
- Cook Pasta and Prepare Spinach: While mushrooms roast, bring a large pot of water salted with 2 tablespoons kosher salt to a boil. Cook rigatoni until very al dente, about 2 minutes less than package instructions. Meanwhile, briefly cook baby spinach in boiling water for 30 seconds, then drain thoroughly. Once cooled, squeeze out excess water and chop finely.
- Mix Cheese and Vegetable Filling: In a large bowl, combine the steamed chopped spinach, nutmeg if using, heavy cream, ricotta, shredded Fontina cheese, one-quarter cup of Parmigiano Reggiano, and garlic paste. Stir in the roasted mushrooms once ready.
- Combine Pasta and Filling: Add the drained rigatoni to the bowl with the cheese and vegetable mixture. Mix gently but thoroughly to combine all ingredients evenly. Taste and adjust salt and pepper seasoning to preference.
- Assemble and Bake: Transfer the pasta mixture to a 9×13 inch baking dish. Sprinkle the remaining Parmigiano Reggiano evenly on top. Cover the dish tightly first with parchment paper, then with aluminum foil to prevent sticking. Bake on the middle rack for 15 minutes.
- Finish Baking: After 15 minutes, remove the covering and bake uncovered for an additional 5 minutes until the top develops a light golden color. For extra browning and color, broil for 1–2 minutes, watching carefully to prevent burning.
- Rest and Serve: Remove from oven and allow the pasta bake to rest for 15 minutes. This helps the cheese set and makes serving easier. Enjoy your creamy, cheesy mushroom pasta bake warm!
Notes
- This dish is an ultra creamy and comforting baked pasta featuring a blend of roasted Baby Bella mushrooms, fresh spinach, and cheese.
- Roasting mushrooms separately concentrates their flavor and prevents sogginess.
- Cooking rigatoni slightly under al dente ensures it finishes perfectly in the oven without becoming mushy.
- Using parchment paper beneath foil helps prevent cheese sticking and burning during baking.
- Allowing the bake to rest after cooking helps cheese set for cleaner slices and enhanced texture.
- For a vegetarian dish, ensure you use vegetarian-friendly Parmigiano Reggiano or substitute accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 1066 kcal
- Sugar: 7.4 g
- Sodium: 774 mg
- Fat: 55.6 g
- Saturated Fat: 27 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 97.8 g
- Fiber: 6.4 g
- Protein: 51.3 g
- Cholesterol: 151 mg
