Baked Pasta with Creamy Mushrooms

Baked Pasta with Creamy Roasted Mushrooms

INGREDIENTS

MUSROOMS:

Toss all ingredients together and roast mushrooms at 450F for 20 minutes

  • 3/4 pounds (12 ounces) Baby Bella mushrooms quartered
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh thyme
  • 1 ounce olive oil

PASTA:

  • 1/2 pound rigtatoni
  • 6 ounces ricotta
  • 1/4 pound shredded fontina cheese
  • 1/4 cup heavy cream
  • 4 ounces baby spinach, steamed,
  • 1 clove garlic paste
  • 1/4 cup parmigiano
  • 1 pinch nutmeg

METHOD:

  • Bring half gallon of water to a boil with 1 tablespoon of salt.
  • Cook sponge in boiling water for  30 seconds and drain.
  • In a large mixing bowl combine all other ingredients, including mushrooms.
  • Cook pasta just before  2 minutes fully cooked and add to the glass oven dish. Cover with additional parmigiana cheese.
  • Bake for 15 minutes covered, then another 5 minutes uncovered, use broiler for a few seconds if not to your liking but be sure to watch it!
  • Allow to rest at least 10 minutes.