Description
This Creamy Mushroom Pasta Bake combines tender rigatoni with roasted Baby Bella mushrooms, creamy ricotta, fontina, and Parmigiano Reggiano cheeses, along with sautéed spinach and fragrant garlic. Baked to golden perfection, this comforting casserole is rich, flavorful, and perfect for a cozy family dinner.
Ingredients
Scale
Mushroom and Herb Mixture
- 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, garlic paste
- 1/2 cup Parmigiano Reggiano, divided
- 1 pinch nutmeg (optional)
Instructions
- Roast Mushrooms: Preheat your oven to 450°F and arrange one rack in the second-lowest position and another in the middle. Toss the quartered mushrooms with olive oil, fresh thyme, kosher salt, and black pepper until evenly coated. Spread the mushrooms in a single layer on a baking sheet, avoiding overcrowding. Roast on the lower rack for 15 to 20 minutes until the mushrooms are well browned and caramelized. Use two baking sheets if needed for even roasting.
- Cook Pasta: While the mushrooms roast, bring a large pot of water to a boil, adding 2 tablespoons kosher salt for seasoning. Cook the rigatoni until very al dente, about 2 minutes less than the package directions recommend. Drain the pasta when ready, and set aside.
- Prepare Spinach and Mix Cheeses: Briefly cook the baby spinach by boiling it for 30 seconds, then drain thoroughly. Once cool enough to handle, squeeze out all remaining moisture and chop finely. In a large mixing bowl, combine the chopped spinach, nutmeg if using, heavy cream, ricotta, shredded fontina, 1/4 cup of the Parmigiano Reggiano, garlic paste, and the roasted mushrooms. Mix well to form a creamy mixture.
- Combine Pasta and Cheese Mixture: Add the cooked rigatoni to the bowl with the mushroom-cheese mixture and gently mix until all pasta pieces are evenly coated. Taste the mixture and adjust salt and pepper to your preference. Transfer the combined mixture into a 9×13-inch baking dish, spreading evenly.
- Bake Covered: Sprinkle the remaining 1/4 cup of Parmigiano Reggiano over the top. Cover the baking dish with parchment paper and then aluminum foil to prevent sticking and retain moisture. Bake in the preheated oven on the middle rack for 15 minutes until bubbly and heated through.
- Finish Baking and Broil: Remove the parchment and foil covering, then continue baking uncovered for an additional 5 minutes to develop a golden crust. For an even more appealing golden top, broil the pasta bake for 1 to 2 minutes at the end, watching carefully to avoid burning.
- Rest and Serve: Allow the pasta bake to rest for 15 minutes after removing it from the oven. This resting time helps the cheeses settle and the flavors to meld. Serve warm and enjoy your creamy mushroom pasta bake!
Notes
- Do not overcrowd mushrooms when roasting to ensure they brown evenly.
- Cooking rigatoni al dente prevents the pasta from becoming mushy after baking.
- Covering the dish during the initial baking keeps the pasta moist and prevents the top from drying out.
- Use fresh thyme for the best herb flavor; dried can be substituted but reduce quantity to 1 tablespoon.
- Broiling at the end adds a lovely golden finish but requires close monitoring to avoid burning.
- Resting the dish before serving allows the cheese to set for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: Creamy Mushroom Pasta Bake, baked rigatoni, vegetarian pasta casserole, mushroom pasta recipe, baked pasta with spinach and cheese
