Name: Fiorentina baked pasta
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 300g pasta (we used penne); 1 tbsp olive oil; 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

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Fiorentina baked pasta

Fiorentina baked pasta

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.2 out of 5.23 ratingsRate

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A quick and creamy pasta bake that can be reheated for lunch the next day - if you manage to have any left!

Vegetarian

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Cheesy garlic baguette

A star rating of 4.5 out of 5.32 ratings

Ingredients

Nutrition

Units:

MetricUS

300g pasta

(we used penne)
1 tbsp olive oil
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

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Nutrition: per serving

kcal566
fat23g
saturates10g
carbs67g
sugars7g
fibre4g
protein24g
salt0.98g

low

Method

step 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.
step 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.

RECIPE TIPS

MAKE YOUR OWN SAUCE

To make your own spinach and cheese sauce, simply defrost, drain and chop two good handfuls frozen spinach and mix with a 250g tub mascarpone and a handful grated parmesan cheese.

Recipe from Good Food magazine, January 2007

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A star rating of 4.2 out of 5.23 ratings

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