Baked Spinach and Spicy Mushroom Rigatoni

A creamy and spicy pasta bake with spinach and mushrooms, perfect for a cozy dinner.

By @thisbrownmom

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 250 g rigatoni
• 250 g button mushrooms chopped
• 150 g king oyster mushrooms
• 1 tbsp butter
• 1 green chilies sliced
• 3 cloves garlic minced
• 1 tsp fresh thyme
• 1 tsp masala
• 0.5 tsp turmeric
• 0 salt to taste
• 0 black pepper to taste
• 0.5 onion chopped
• 1 cloves garlic minced
• 2 cups spinach
• 1 tbsp butter
• 1 tbsp flour
• 250 ml milk
• 0.25 tsp nutmeg
• 0 salt to taste
• 0 black pepper to taste
• 500 ml fresh cream
• 1 vegetable stock knorr cube
• 100 g Parmesan cheese grated
• 250 g rigatoni
• 100 g mozzarella cheese for topping

Instructions

1. Cook the rigatoni according to the package instructions, then drain and set aside.
2. In a pan, melt 1 tablespoon of butter over medium heat. Add chopped button and king oyster mushrooms, sliced chilies, garlic, and thyme. Cook until mushrooms are golden brown.
3. Stir in masala, turmeric, salt, and pepper, and allow to cook through. Remove from pan and set aside.
4. In the same pan, add chopped onion and additional minced garlic. Sauté until translucent. Add spinach and cook until wilted. Push to one side of the pan.
5. Add remaining tablespoon of butter to the cleared side of the pan, then add flour and stir for about 1 minute. Gradually whisk in milk to avoid lumps, then cook until thickened. Season with salt, pepper, and nutmeg.
6. Turn down the heat and stir in fresh cream, vegetable stock, and grated Parmesan until well combined and the cream comes to a gentle simmer.
7. Add cooked rigatoni to the sauce and mix well. Top with the sautéed mushrooms.
8. Transfer the mixture to a baking dish or oven-safe pot. Top with shredded mozzarella cheese.
9. Preheat oven to 180°C (350°F). Bake for 20-25 minutes, or until the cheese is melted and bubbly.