Fiorentina baked pasta

Fiorentina baked pasta

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(18 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

A quick and creamy pasta bake that can be reheated for lunch the next day - if you manage to have any left!

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
566
protein
24g
carbs
67g
fat
23g
saturates
10g
fibre
4g
sugar
7g
salt
0.98g

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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Method

  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.

Recipe from Good Food magazine, January 2007

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Comments

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marina999uk's picture

I made the sauce. Although I seasoned it well, it ended up bland stodge. Complete waste of time and money!

miss_workaholic's picture
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Tried this tonight and loved it!

ibizafan's picture
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Good and really quick to prepare, I used almost a whole nutmeg, and had no milk in so used a 23p sachet Sainsburys cheese sauce and made with water, and frozen spinach. Used no parmesan (I'm budgeting..) but cheddar from my freezer, and it was actually really nice and warming for a chilly Monday night.

redstar67's picture
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Used creme fraiche with spinach instead of mascapone adding some freshly grated nutmeg and this worked well, and baked it after. Whole family enjoyed this recipe. Quick and easy

schizopear's picture
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very nice pasta dish. i halved the recipe (apart from the garlic!) as there are only two of us but i had to add a few extra mushrooms. i used the 'make your own' sauce but used fresh spinach, wilted quickly in the pan i used to cook the garlic mushrooms. delicious!

arsonfire's picture
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This has got to be the tastiest pasta dish that I have ever made/tasted. I used 320 ml of Marks and Spencer Brue Valley Cheese sauce with some fresh baby spinach finely chopped into it. I only used half the mushrooms too, 250g chestnut mushrooms cut into quarters. I also used 3 rashers of dry cured back bacon, fat removed and chopped into small pieces and cooked this alongside the mushrooms then added the finely sliced garlic (2 cloves) for the last minute. I dont know why people have a lot of liquid in the dish, mine didnt, I merely mixed the cheese sauce into the pasta, poured this over the bacon and mushrooms and then grated a small amount of cheddar cheese over it and grilled for 5 minutes - Deelishus!

alecdykes's picture
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OK I have tried this recipe again to overcome the problem of too much liquid at the bottom of the dish. I have found the following helps. Increase garlic and mushroom content (I used five garlic cloves). After frying the mushrooms, drain off and reserve the mushroom liquor, fry the garlic then sprinkle over two teaspoonfuls flour, after a couple of minutes return liqour to pan until thickens. Then transfer to baking dish. Make sauce from mascarpone and spinach, but ensure that you squeeze as much juice from the spinach before adding (thawing frozen spinach is best for this). The result is a lovely creamy and very tasty bake. This definitely go the thumbs up.

krissyb's picture
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i really enjoyed this, we fried some bacon in with the mushrooms which i really feel added a lot to the dish as personally i would have found it too bland without. we also made the sauce ourselves which is just as easy. will definitely make again, great mid week supper

helenb123's picture
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Blended as suggested and Yum Yum Yum :-)

theswager's picture
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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.

susiem's picture
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Too much liquid at the bottom. Lacking in flavour

alecdykes's picture
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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.

jo_anne_1986's picture

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.

potsnpans's picture

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.

tphotiou's picture
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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!

jane66's picture
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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.

hpemblybum's picture
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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!

magsathome's picture

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

gemcheat's picture

Yummy! A weekday favourite for all the family.

pam1pom's picture
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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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