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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8th Jul, 2008
Too much liquid at the bottom. Lacking in flavour
6th Jul, 2008
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.
17th Jun, 2008
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.
3rd May, 2008
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.
10th Apr, 2008
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
4th Mar, 2008
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.
3rd Mar, 2008
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!
19th Feb, 2008
I used the make it yourself sauce and blended it and would add more mushrooms next time. Absolutely yummy. Went down a treat.
17th Feb, 2008
Yummy! A weekday favourite for all the family.
20th Jan, 2008
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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