Creamy Roasted Mushroom & Baked Pasta Casserole Recipe

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Step 1

Step 1 Preheat your oven to 450°F, then in a mixing bowl, add the mushrooms, olive oil, thyme, salt, and pepper, and give them a good toss until well combined. Transfer the mushrooms to a baking sheet, then spread them out in a single layer making sure not to overcrowd the baking sheet and then put it inside the lower rack of the preheated oven for about 15-20 minutes or until nice and brown. While waiting for the mushrooms to roast, place a pot on a stove, then fill it with water along with 2 tablespoons of salt, and bring it to a boil.

Step 2

Step 2 Add the pasta, then let it cook for about 2 minutes or until al dente, and then remove the pasta from the water letting it drain off all the excess. Boil another set of water, then cook the spinach for half a minute, drain off all the water, and once cool to the touch, squeeze it nicely. Chop the squeezed spinach, then put it in a large mixing bowl, and add the nutmeg, heavy cream, ricotta, Fontina, Parmigiano Reggiano, garlic, and roasted mushrooms.

Step 3

Step 3 Add the pasta to the mixing bowl, then give them a good toss until well combined, and season with more salt and pepper to taste if needed. Transfer the mixture to a baking dish, then sprinkle the remaining half of the Parmigiano all over the top, and cover the baking dish. Place it in the preheated oven, then let it bake for about 15 minutes, and uncover before letting it bake for 5 more minutes until nice and golden. Let it rest for about 15 minutes, then serve, and enjoy!

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