Fiorentina Baked Pasta
This creamy spinach and mushroom pasta bake is a comforting and satisfying dish that is perfect for a weeknight dinner. With a rich spinach and cheese sauce coating al dente pasta, and topped with golden, melted cheese, this recipe is sure to become a family favorite. The earthy mushrooms add a delicious depth of flavor, making this dish a delightful combination of textures and tastes.
— Constant Cookbook
Ingredients
- 300g pasta (we used penne)
- 1 tbsp olive oil
- 500g chestnut mushrooms , halved or quartered if large
- 2 garlic cloves , chopped
- 350g carton fresh spinach and cheese sauce (or make your own - see 'Try' below)
- 50g vegetarian parmesan -style cheese, (Twineham Grange Italian-style cheese is a good one) , grated
Instructions
- Boil the pasta for 10 mins, drain, then tip back into the pan. Meanwhile, heat grill to medium. Heat the oil in a large frying pan, add the mushrooms, then cook over a high heat for 5 mins until lightly golden. Reduce the heat, add the garlic, then fry for another min until softened. Season and spoon into a large, shallow baking dish.
- Tip the spinach sauce and half the cheese into the pasta, then put back on the heat for a few mins until heated through. Season to taste, then spoon the pasta over the mushrooms in an even layer. Scatter the remaining cheese over the top and grill for about 5 mins until the cheese is golden and the sauce is bubbling.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 566 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 67 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 0.98 milligram of sodium
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