Fiorentina baked pasta

Fiorentina baked pasta

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(18 ratings)

Prep: 5 mins Cook: 15 mins


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
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  • 300g pasta (we used penne)



    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 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



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


  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.

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Comments, questions and tips

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16th Dec, 2012
I made the sauce. Although I seasoned it well, it ended up bland stodge. Complete waste of time and money!
19th May, 2012
Tried this tonight and loved it!
18th Oct, 2011
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.
13th Oct, 2010
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
8th Aug, 2010
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!
14th Nov, 2009
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!
27th May, 2009
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.
7th Jan, 2009
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
23rd Oct, 2008
Blended as suggested and Yum Yum Yum :-)
30th Jul, 2008
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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