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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piggypop's picture

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)

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

emma67's picture

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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