Fiorentina baked pasta

A quick and creamy pasta bake that can be reheated for lunch the next day – if you manage to have any left!

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 566
  • fat 23g
  • saturates 10g
  • carbs 67g
  • sugars 7g
  • fibre 4g
  • protein 24g
  • salt 0.98g


  • 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


Make your own sauce
To 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.


  1. 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.

  2. 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.

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