Baked Spinach and Spicy Mushroom Rigatoni
A delightful and creamy baked pasta dish featuring spinach, spicy mushrooms, and a rich sauce that combines milk, fresh cream, and flavorful spices.
By @thisbrownmom
Cook time: 45 minutes
Servings: 4
Ingredients
- 1 tbsp butter
- 250 g button mushrooms chopped
- 150 g king oyster mushrooms chopped
- 2 green chilies sliced
- 3 cloves garlic minced
- 1 tsp thyme fresh
- 1 tsp masala
- 0.5 tsp turmeric
- 0 salt
- 0 black pepper
- 0.5 medium onion chopped
- 1 cloves garlic minced
- 2 cups spinach fresh
- 250 g rigatoni
- 1 tbsp butter
- 1 tbsp flour
- 250 ml milk
- 0 salt
- 0 black pepper
- 0.25 tsp nutmeg
- 500 ml fresh cream
- 1 vegetable stock knorr
- 100 g Parmesan cheese grated
- 250 g rigatoni
- 0 mushroom mixture sautéed
- 100 g mozzarella cheese shredded
Instructions
- Preheat the oven to 180°C (350°F).
- In a pan, melt 1 tablespoon of butter over medium heat. Add the chopped button and king oyster mushrooms, sliced chilies, garlic, and thyme. Cook until mushrooms are golden brown, about 5-7 minutes.
- Stir in the masala, turmeric, salt, and pepper, and allow to cook through for 2-3 more minutes. Remove from the pan and set aside.
- In the same pan, add the chopped onion and minced garlic. Sauté until translucent, about 5 minutes. Add spinach and cook until wilted, then push to one side of the pan.
- Meanwhile, cook rigatoni according to package instructions.
- Add the remaining 1 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.
- 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.
- Add the cooked rigatoni to the sauce and mix well. Top with the sautéed mushrooms.
- Transfer the mixture to a baking dish or oven-safe pot. Top with shredded mozzarella cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.