Fiorentina baked pasta

Fiorentina baked pasta

  • 1
  • 2
  • 3
  • 4
  • 5
(18 ratings)

Prep: 5 mins Cook: 15 mins

Easy

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

  • Vegetarian

Nutrition: per serving

  • kcal566
  • fat23g
  • saturates10g
  • carbs67g
  • sugars7g
  • fibre4g
  • protein24g
  • salt0.98g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 300g pasta (we used penne)
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g chestnut mushroom, halved or quartered if large
  • 2 garlic clove, 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
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (23)

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
5

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.

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…