Baked Rigatoni with Mushrooms and Spinach

Enjoy!

Ingredients

• 50 g butter
• 330 ml heavy cream 35% fat content
• 250 g rigatoni
• 250 g white mushrooms cut in four
• ½ clove garlic finely chopped
• 100 g baby spinach (or regular spinach)
• ¼ tsp nutmeg grated
• 200 g cream cheese
• 200 ml vegetable broth
• ¼ bunch parsley finely chopped
• 160-200 g mozzarella grated
• salt
• pepper
• extra virgin olive oil

Instructions

• Preheat the oven to 200° C/390° F Fan.
• Place a large pan over high heat and allow to get very hot. Add 2-3 tablespoons of olive oil and the mushrooms and sauté until golden.
• Add the butter, salt, pepper, garlic, spinach, nutmeg and continue sautéing until the spinach has wilted.
• Lower the heat to medium, add the cream cheese, heavy cream, broth and a little more salt and pepper. Allow the sauce to thicken slightly.
• Add the parsley and remove the pan from the heat.
• Pour the pasta into an ovenproof dish and pour the mushroom sauce over it.
• Sprinkle over the grated mozzarella cheese and bake in the oven for 20-30 minutes.
• Remove from oven, cut and serve.