Baked Rigatoni & Creamy Tomato Sauce with Spinach, Mushrooms, & Fresh Mozzarella Cheese
(from castro15’s recipe box)
Categories: Pasta
Ingredients
- 11/4 lbs Fresh Rigatoni Pasta
- 1 14-Ounce Can Whole Peeled Tomatoes
- 1/2 lb Fresh Mozzarella Cheese
- 6 oz Cremini Mushrooms
- 2 cloves Garlic
- 1/2 lb Spinach
- 2 Tbsps Tomato Paste
- 1 Shallot
- 1/4 cup Grated Pecorino Cheese
- 1/4 cup Heavy Cream
Directions
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Preheat the oven to 475°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the mushroom stems; quarter the caps. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Tear the mozzarella cheese into bite-sized pieces.
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Add the pasta to the pot of boiling water; cook 5 to 6 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
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While the pasta cooks, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the shallot and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
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Add the tomato paste to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the tomatoes and heavy cream; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly reduced in volume. Turn off the heat.
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To the pot of cooked pasta, add the finished sauce, spinach, and half the reserved pasta cooking water. Stir until the pasta is thoroughly coated and the spinach has wilted. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.
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Transfer the finished pasta to a baking dish. Top with the mozzarella cheese and half the pecorino cheese. Bake 9 to 11 minutes, or until the cheese has melted and the sauce has slightly thickened. Remove from the oven and top with the remaining pecorino cheese. Let stand for at least 2 minutes before serving. Enjoy!