Description

This Creamy Mushroom Pasta Bake is a rich and comforting dish that combines roasted Baby Bella mushrooms, tender rigatoni, fresh baby spinach, and a luscious blend of ricotta, Fontina, and Parmigiano Reggiano cheeses. Enhanced with aromatic thyme and garlic, baked to golden perfection, it’s an ultra-creamy, flavorful meal perfect for family dinners or special occasions.

Ingredients

Scale

Mushrooms and Seasoning

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

1 pound rigatoni
2 tablespoons kosher salt (for boiling water)

Cheese and Dairy

3/4 pound ricotta cheese
1/2 pound Fontina cheese (shredded)
3/4 cup heavy cream
1/2 cup Parmigiano Reggiano (divided)

Vegetables and Flavorings

8 ounces baby spinach (steamed, drained, and chopped)
2 cloves garlic (paste)
1 pinch nutmeg (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Roast Mushrooms: Preheat your oven to 450°F, positioning one rack to the second-lowest level and another in the middle. Toss the quartered Baby Bella mushrooms with olive oil, fresh thyme, kosher salt, and black pepper. Spread them evenly on a baking sheet, ensuring they are not overcrowded—use two sheets if needed. Roast on the lower rack for 15-20 minutes until the mushrooms are deeply browned.
Cook Rigatoni: While the mushrooms roast, bring a large pot of water to a boil with 2 tablespoons kosher salt. Add the rigatoni and cook until very al dente—approximately 2 minutes less than the package instructions recommend. Drain and set aside.
Prepare Spinach: Cook the baby spinach by boiling for 30 seconds, then drain thoroughly. Once cool enough to handle, squeeze out any excess water and chop finely.
Mix Baking Ingredients: In a large bowl, combine the chopped spinach, nutmeg (if using), heavy cream, ricotta cheese, shredded Fontina, 1/4 cup Parmigiano Reggiano, garlic paste, and the roasted mushrooms. Stir well to create a creamy filling.
Combine Pasta and Filling: Add the cooked rigatoni to the bowl with the cheese and vegetable mixture. Mix thoroughly to ensure the pasta is coated evenly. Taste and adjust salt and pepper if needed.
Assemble and Bake: Transfer the pasta mixture into a 9×13-inch baking dish. Evenly sprinkle the remaining 1/4 cup Parmigiano Reggiano on top. Cover the dish with parchment paper followed by foil to prevent sticking, and bake on the middle rack for 15 minutes.
Finish Baking and Broiling: After 15 minutes, remove the coverings and bake uncovered for an additional 5 minutes to achieve a golden top. For extra color, broil for 1-2 minutes at the end, watching carefully to prevent burning.
Rest Before Serving: Allow the pasta bake to rest for 15 minutes before serving so the cheese can settle and the flavors meld beautifully. Enjoy your creamy mushroom pasta bake!

Notes

This dish offers an ultra-creamy and comforting combination of roasted mushrooms, tender rigatoni, fresh baby spinach, aromatic thyme, and a rich blend of cheeses including Fontina and ricotta.
To avoid sogginess, do not overcrowd the mushrooms when roasting; use multiple baking sheets if necessary.
Covering the casserole with parchment and foil while baking keeps the top from sticking and ensures even cooking.
Baking and finishing with a broil step add beautiful golden color and enhance flavor complexity.
Allowing the bake to rest before serving lets the cheese meld and improves texture.

Nutrition

Serving Size: 1 serving
Calories: 1066 kcal
Sugar: 7.4 g
Sodium: 774 mg
Fat: 55.6 g
Saturated Fat: 27 g
Unsaturated Fat: 23 g
Trans Fat: 0 g
Carbohydrates: 97.8 g
Fiber: 6.4 g
Protein: 51.3 g
Cholesterol: 151 mg