Pasta casseroles are a comforting classic, but when you add the earthy richness of mushrooms, they become something truly special. This dish combines the hearty satisfaction of pasta with the deep, savory flavors of perfectly roasted mushrooms, all enveloped in a creamy, cheesy sauce. It’s an ideal choice for a family dinner, a cozy weekend meal, or any time you crave a dish that’s both indulgent and comforting. With layers of tender pasta, velvety cheeses, and aromatic herbs, this mushroom pasta casserole is a delightful twist on a beloved favorite, perfect for sharing with loved ones.
Ingredients:
– 1 ½ pounds Baby Bella mushrooms, quartered
– 1 teaspoon kosher salt
– 1 teaspoon black pepper
– 3 tablespoons fresh thyme
– ¼ cup olive oil
– 1 pound rigatoni
– ¾ pound ricotta
– ½ pound Fontina cheese, shredded
– ¾ cup heavy cream
– 8 ounces baby spinach, steamed and drained
– 2 cloves garlic, made into a paste
– ½ cup Parmigiano Reggiano, divided
– 1 pinch nutmeg (optional)
Instructions:
1. **Preheat and Prepare:**
Preheat your oven to 450°F. Position one oven rack on the second-lowest slot and another in the middle. While the oven heats, toss the quartered Baby Bella mushrooms with olive oil, fresh thyme, kosher salt, and black pepper in a bowl until they are evenly coated.
2. **Roast the Mushrooms:**
Spread the seasoned mushrooms on a baking sheet, ensuring they are not overcrowded. Roast on the lower rack of the oven for 15-20 minutes, or until the mushrooms are well browned. If needed, use two sheets to avoid overcrowding, which helps the mushrooms roast rather than steam.
3. **Cook the Rigatoni:**
As the mushrooms roast, bring a large pot of salted water (add 2 tablespoons of kosher salt) to a boil. Add the rigatoni and cook until it’s very al dente, about 2 minutes less than the package instructions suggest. Drain the pasta, reserving a bit of the cooking water.
4. **Prepare the Spinach:**
In the same pot of boiling water, cook the spinach for about 30 seconds, just until wilted. Drain the spinach and, once it’s cool enough to handle, squeeze out any excess water. Chop the spinach and set it aside.
5. **Mix the Filling:**
In a large mixing bowl, combine the chopped spinach with heavy cream, ricotta, shredded Fontina cheese, ¼ cup of the Parmigiano Reggiano, garlic paste, and the roasted mushrooms. Add a pinch of nutmeg for a subtle warmth, if desired. Taste and adjust the seasoning with salt and pepper as needed.
6. **Assemble the Dish:**
Add the cooked rigatoni to the bowl with the spinach and mushroom mixture, stirring to coat the pasta evenly. Transfer the contents to a 9×13-inch baking dish. Sprinkle the remaining ¼ cup of Parmigiano Reggiano on top.
7. **Bake:**
Cover the dish with parchment paper, followed by a layer of foil (this will prevent the cheese from sticking). Bake in the middle rack of the oven for 15 minutes. After 15 minutes, remove the covering and bake for an additional 5 minutes, or until the top is golden. For an extra crispy top, broil for the last 1-2 minutes, but keep a close eye to prevent burning.
8. **Serve:**
Allow the baked rigatoni to rest for about 15 minutes before serving. This lets the cheese set, making for easier serving and an even creamier texture. Enjoy your delicious, cheesy creation!
Enjoy.