Fiorentina baked pasta
By Good Food
A quick and creamy pasta bake that can be reheated for lunch the next day – if you manage to have any left!
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Prep:5 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 566
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fat 23g
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saturates 10g
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carbs 67g
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sugars 7g
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fibre 4g
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protein 24g
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salt 0.98g
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
Tip
Make your own sauceTo make your own spinach and cheese sauce, simply defrost, drain and chop two good handfuls frozen spinach and mix with a 250g tub mascarpone and a handful grated parmesan cheese.
Method
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.
