Baked Rigatoni with Ricotta and Mushrooms

Ingrédients

• 1/2 pound rigatoni pasta (or other tubular shape)
• 8 ounces whole milk ricotta cheese
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons extra virgin olive oil
• 1 cup thinly sliced shallots (or onion)
• 2 smashed and chopped garlic cloves
• 10 ounces button or cremini mushrooms (thickly sliced)
• Kosher salt and freshly ground black pepper
• 4 ounces baby spinach
• 2 cups shredded mozzarella cheese

Préparation

1. 1

   Preheat the oven to 400F.

2. 2

   Bring a pot of water to a boil, then add a few big pinches of salt. Cook ½ pound rigatoni pasta for exactly half the amount of time directed on the package, about 7-8 minutes. Drain the pasta and set aside.

3. 3

   Whisk 8 ounces whole milk ricotta cheese, ½ cup heavy cream, and ½ cup grated Parmesan cheese in a small bowl until smooth.

4. 4

   Choose a large, deep skillet (12-inches) and place it over medium-high heat. Add 2 tablespoons extra virgin olive oil and 1 cup thinly sliced shallots. Cook until the shallots begin to turn golden brown, stirring frequently. Add 2 smashed and chopped garlic cloves and cook until you can smell the garlic.

5. 5

   Add the sliced mushrooms, a big pinch of salt and freshly ground black pepper. Cook until they look tender and release their liquid 5-7 minutes. Put 4 ounces baby spinach on top of the mushrooms. Lower the heat to medium and cover the pan. Cook until the spinach leaves are wilted, which should take less than 5 minutes. Stir the spinach into the mushrooms.

6. 6

   Add the cooked pasta and combine evenly. Spoon dollops of the ricotta cheese mixture in blobs over the pasta. Sprinkle 2 cups shredded mozzarella cheese evenly on top. Transfer the pan to the oven and bake 20-25 minutes, until the cheese is melted, the sauce is bubbling, and the pasta along the edge of the pan is golden brown. Serve hot.