Creamy Mushroom Pasta Bake
A creamy, cheesy pasta bake loaded with roasted mushrooms, fresh spinach, and melted Fontina and ricotta. This fiber- and protein-rich dish is easy to prepare, perfect for weeknight dinners, and makes delicious leftovers.
Equipment
- 1-Large pot
- 1 Baking sheet
- 1 9×13-inch baking dish
- Measuring Cups and Spoons
- Mixing bowl
- Wooden spoon or spatula
Ingredients
For the Roasted Mushrooms:
- 1 ½ pounds baby Bella mushrooms quartered
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 tablespoons fresh thyme
- ¼ cup olive oil
For the Pasta Bake:
- 1 pound rigatoni
- ¾ pound ricotta cheese
- ½ pound Fontina cheese shredded
- ¾ cup heavy cream
- 8 ounces baby spinach steamed and drained
- 2 cloves garlic minced or paste
- ½ cup Parmigiano Reggiano divided
- 1 pinch nutmeg optional
Instructions
- Preheat the Oven for Roasting: Start by preheating your oven to 450°F (230°C). Position one oven rack in the second-lowest slot and another in the center of the oven. This dual-rack setup ensures your mushrooms roast evenly while your pasta bake cooks to a golden perfection. Preheating the oven fully is key to achieving beautifully caramelized mushrooms.
- Prepare the Mushrooms for Roasting: Place 1 ½ pounds of quartered baby Bella mushrooms in a large mixing bowl. Drizzle with ¼ cup olive oil and sprinkle with 1 teaspoon kosher salt, 1 teaspoon freshly cracked black pepper, and 3 tablespoons fresh thyme. Toss the mushrooms thoroughly so that each piece is evenly coated with oil and seasoning. This step ensures maximum flavor and even browning during roasting.
- Roast the Mushrooms to Perfection: Spread the seasoned mushrooms in a single layer on a baking sheet. Avoid overcrowding; if necessary, use two sheets to allow the mushrooms space to roast rather than steam. Place the baking sheet on the lower rack of the oven and roast for 15–20 minutes, tossing halfway through, until the mushrooms develop a deep golden-brown color and a rich, earthy aroma.
- Cook the Pasta Al Dente: While the mushrooms are roasting, bring a large pot of water to a rolling boil. Add 2 tablespoons of kosher salt to the water for flavor. Cook 1 pound of rigatoni for about 2 minutes less than the package instructions indicate, so the pasta remains very al dente. Undercooking slightly allows the pasta to finish cooking in the oven without becoming mushy. Drain and set aside.
- Prepare the Spinach for the Bake: Quickly blanch 8 ounces of baby spinach in boiling water for 30 seconds. Immediately drain and squeeze out any excess water using a clean kitchen towel or paper towels. This step prevents your pasta bake from becoming watery. Once drained, roughly chop the spinach into bite-sized pieces and set aside for mixing.
- Make the Creamy Cheese Mixture: In a large mixing bowl, combine ¾ pound ricotta cheese, ½ pound shredded Fontina, ¾ cup heavy cream, 2 cloves of garlic paste, and a pinch of nutmeg if using. Add ¼ cup Parmigiano Reggiano for depth of flavor. Stir gently to create a creamy, smooth mixture. Fold in the roasted mushrooms and chopped spinach, distributing all ingredients evenly for consistent flavor in every bite.
- Combine Pasta and Creamy Mixture: Add the drained rigatoni to the bowl containing the cheese and vegetable mixture. Using a wooden spoon or spatula, gently toss the pasta until every piece is coated in the creamy sauce. Taste the mixture and adjust salt and pepper as needed to ensure the flavors are balanced before baking.
- Assemble the Pasta Bake: Transfer the pasta mixture into a 9×13-inch baking dish. Smooth the top with a spatula and sprinkle the remaining ¼ cup Parmigiano Reggiano evenly over the surface. Cover the dish with parchment paper first, then foil to prevent sticking and retain moisture during baking.
- Bake the Pasta: Place the baking dish on the center oven rack. Bake for 15 minutes covered, allowing the flavors to meld and the cheese to begin melting. After 15 minutes, remove the foil and parchment paper and continue baking for an additional 5 minutes to achieve a lightly golden surface.
- Optional Broiling for Extra Color: For a richer, browned top, broil the pasta for 1–2 minutes at the end of baking. Keep a close eye to prevent burning, as the sugars in the cheese can brown quickly under high heat.
- Rest Before Serving: Remove the pasta from the oven and let it rest for 15 minutes. This allows the cheese to set slightly, making it easier to serve and giving the flavors time to meld beautifully.
- Serve and Enjoy: Scoop generous portions onto plates or bowls and enjoy the creamy, cheesy, mushroom-packed pasta bake. This dish pairs wonderfully with a light green salad or a crisp white wine for a complete, comforting meal.
Notes
- The recipe yields 4 very generous servings or 6 moderate portions, making it perfect for family dinners or meal prep.
- Slightly undercook the pasta by 2–3 minutes before baking. This ensures the rigatoni maintains a firm texture and absorbs the creamy sauce without becoming mushy.
- If Fontina isn’t available, mozzarella, provolone, or Swiss cheese work well as substitutes, each lending a slightly different flavor profile.
- Properly draining spinach is crucial; excess water can make the bake soggy. Always squeeze out liquid before adding to the mixture.
- Covering the dish with parchment paper and foil prevents sticking and keeps the pasta moist while baking.
