Fiorentina baked pasta

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1. Boil the pasta for 10 mins, drain, then tip back into the pan. Meanwhile, heat grill to medium. Heat the oil in a large frying pan, add the mushrooms, then cook over a high heat for 5 mins until lightly golden. Reduce the heat, add the garlic, then fry for another min until softened. Season and spoon into a large, shallow baking dish.
2. Tip the spinach sauce and half the cheese into the pasta, then put back on the heat for a few mins until heated through. Season to taste, then spoon the pasta over the mushrooms in an even layer. Scatter the remaining cheese over the top and grill for about 5 mins until the cheese is golden and the sauce is bubbling.

Make your own sauce

To make your own spinach and cheese sauce, simply defrost, drain and chop two good handfuls frozen spinach and mix with a 250g tub mascarpone and a handful grated parmesan cheese.

Per serving

566 kcalories, protein 24g, carbohydrate 67g, fat 23 g, saturated fat 10g, fibre 4g, salt 0.98 g

Latest comments and suggestions

• ange

  08 November 2007

  ange rated this recipe

  

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• Em's food

  09 November 2007

  Em's food commented on this recipe

  We love this reccipe, I make one change and that is to use my blender for the sauce before I add it to the pasta as my daughter does not like the big bits of Spinach but will eat it when blended.

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• Angie's

  15 November 2007

  Angie's rated and commented on this recipe

  

  Love this tasty recipe. I like to add more mushrooms and garlic than in the recipe.

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• Piggypop

  09 January 2008

  Piggypop commented on this recipe

  This is a wonderful dinner, but don't plan on pudding because there won't be room! I prefer the 'make it yourself' sauce with mascarpone, shame my wasteline suffers!!! Great meal :O)

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• Chris Grant OBE

  18 January 2008

  Chris Grant OBE rated this recipe

  

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• pam1pom

  20 January 2008

  pam1pom rated and commented on this recipe

  

  This is good as a weekday supper, I also add some courgette when I'm frying the mushroom to up our veg intake and reserve a few of the spinach leaves to serve on the side (I make the sauce with fresh spinach).

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• gemcheat

  17 February 2008

  gemcheat commented on this recipe

  Yummy! A weekday favourite for all the family.

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• Maggie's Goo

  19 February 2008

  Maggie's Goo commented on this recipe

  I used the make it yourself sauce and blended it and would add more mushrooms next time. Absolutely yummy. Went down a treat.

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• Hannah

  03 March 2008

  Hannah rated and commented on this recipe

  

  I love this Recipe!! Its a great time saver and tastes great. what ever we have left over (which isn't that much) I take to work and reheat for lunch and tastes just as good! Great recipe!

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• jane_a

  04 March 2008

  jane_a rated and commented on this recipe

  

  We really like this recipe-it's tasty, simple and filling. Serve with a crisp green salad to offset the richness and it's a winner. Any leftovers are great reheated the following day. Excellent.

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• tastytash

  10 April 2008

  tastytash rated and commented on this recipe

  

  Simple, uderstated dinner which is quick and easy to make and great for a mid week meal. A nice twist on carbanora too. I added some bacon to give it a bit more flavour and made the sauce myself. Nothing mind blowing but filling and satisfying!

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• Lynnes

  03 May 2008

  Lynnes commented on this recipe

  Real comfort food. I used wild mushrooms and made my own sauce, for kids I blitz veg such as carrots, broccoli and onion and replace the veg mix with mushrooms and top the pasta with cheddar.

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• jo jo

  17 June 2008

  jo jo commented on this recipe

  Great easy and quick meal for a weeknight. I made the sauce and used fresh spinach instead of frozen. I also added some bacon before i cooked the mushrooms.

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• ecky

  06 July 2008

  ecky rated and commented on this recipe

  

  As the cheese and spinach mixture doesn't have that much taste I increased the mushroom and garlic content. I would make this again. Just one thing - this bake lacks body and tends to come out of the dish in a promscuous mess rather than a satisfying layered unit of goo.

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• Kedgeree

  08 July 2008

  Kedgeree rated and commented on this recipe

  

  Too much liquid at the bottom. Lacking in flavour

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• Swager

  30 July 2008

  Swager rated and commented on this recipe

  

  This was great, I added extra garlic and a small red onion and mixed up the mushroom varieties. Made the cheese and spinach mixture myself and for the cheese topping I added a little cheddar and some mozzerella pearls Great to prepare ahead and just heat up when ready - also great cold with salad the next day.

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• HB

  23 October 2008

  HB rated and commented on this recipe

  

  Blended as suggested and Yum Yum Yum :-)

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Ingredients

• 300g pasta (we used penne)
• 1 tbsp olive oil
• 500g chestnut mushrooms , halved or quartered if large
• 2 garlic cloves , chopped
• 350g carton fresh spinach and cheese sauce (or make your own - see 'Try' below)
• 50g vegetarian parmesan -style cheese, (Twineham Grange Italian-style cheese is a good one), , grated

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 15 mins

Vegetarian

Ingredients

• 300g pasta (we used penne)
• 1 tbsp olive oil
• 500g chestnut mushrooms , halved or quartered if large
• 2 garlic cloves , chopped
• 350g carton fresh spinach and cheese sauce (or make your own - see 'Try' below)
• 50g vegetarian parmesan -style cheese, (Twineham Grange Italian-style cheese is a good one), , grated

Per serving

566 kcalories, protein 24g, carbohydrate 67g, fat 23 g, saturated fat 10g, fibre 4g, salt 0.98 g

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