Baked Pasta with Mushrooms
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.
