A pan, your oven, an oven-proof dish and an appetite. That’s all you need for this pasta bake, Chef, we’ll do the rest! A golden dome of cheese & panko crumbs hides a beautiful medly of al dente rigatoni pasta, mushrooms, earthy spinach, tangy sun-dried tomato & fresh thyme, covered in a homemade cheese bechamel sauce.
Garlic, Spinach & Mushroom Pasta Bake
Garlic, Spinach & Mushroom Pasta Bake
with rigatoni pasta
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Button Mushrooms
- Cake Flour
- Cheesy Panko
- Fresh Thyme
- Full Cream UHT Milk
- Garlic Clove/s
- Garlic Cloves
- Grated Mozzarella & Cheddar Cheese
- Rigatoni Pasta
- Spinach
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter
- Paper Towel
AL DENTE PASTA
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until very al dente, 10-15 minutes. Note that the pasta will finish cooking when baked in the oven. Drain, reserving some of the pasta water, and toss through a drizzle of olive oil.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil; use the oil from the sun-dried tomatoes if you prefer. When hot, fry the mushrooms until golden, 4-5 minutes (shifting occasionally). In the final 2 minutes, add the garlic and the thyme. Mix through the sun-dried tomatoes and the Spinach. Place a lid on and continue cooking until the spinach is slightly wilted, 1-2 minutes. Remove from the pan and season.
CHEESY SAUCE
Return the pan to medium heat. Add 20g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. Loosen with 100ml [200ml]|#7DA0D7 of the reserved pasta water and add the mixed cheese.
MIX & BAKE
In an oven-proof dish, mix together the pasta, the béchamel, the sautéed mushroom mix and seasoning. Top with the cheesy panko crumbs. Roast in the hot oven until the golden and crispy, 6-10 minutes.
DELISH!
Grab a plate and a generous helping of the cheesy pasta bake. Dinner is ready, Chef!
Rigatoni Pasta - 100g
Button Mushrooms - 125g
Garlic Clove/s - 1
Fresh Thyme - 3g
Sun-dried Tomatoes - 30g
Spinach - 50g
Cake Flour - 15ml
Full Cream UHT Milk - 100ml
Grated Mozzarella & Cheddar Cheese - 20g
Cheesy Panko - 50ml
AL DENTE PASTA
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until very al dente, 10-15 minutes. Note that the pasta will finish cooking when baked in the oven. Drain, reserving some of the pasta water, and toss through a drizzle of olive oil.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil; use the oil from the sun-dried tomatoes if you prefer. When hot, fry the mushrooms until golden, 4-5 minutes (shifting occasionally). In the final 2 minutes, add the garlic and the thyme. Mix through the sun-dried tomatoes and the Spinach. Place a lid on and continue cooking until the spinach is slightly wilted, 1-2 minutes. Remove from the pan and season.
CHEESY SAUCE
Return the pan to medium heat. Add 20g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. Loosen with 100ml [200ml]|#7DA0D7 of the reserved pasta water and add the mixed cheese.
MIX & BAKE
In an oven-proof dish, mix together the pasta, the béchamel, the sautéed mushroom mix and seasoning. Top with the cheesy panko crumbs. Roast in the hot oven until the golden and crispy, 6-10 minutes.
DELISH!
Grab a plate and a generous helping of the cheesy pasta bake. Dinner is ready, Chef!
Rigatoni Pasta - 200g
Button Mushrooms - 250g
Garlic Clove/s - 2
Fresh Thyme - 5g
Sun-dried Tomatoes - 60g
Spinach - 100g
Cake Flour - 30ml
Full Cream UHT Milk - 200ml
Grated Mozzarella & Cheddar Cheese - 40g
Cheesy Panko - 100ml
AL DENTE PASTA
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until very al dente, 10-15 minutes. Note that the pasta will finish cooking when baked in the oven. Drain, reserving some of the pasta water, and toss through a drizzle of olive oil.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil; use the oil from the sun-dried tomatoes if you prefer. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). In the final 2-3 minutes, add the garlic and the thyme. Mix through the sun-dried tomatoes and the Spinach. Place a lid on and continue cooking until the spinach is slightly wilted, 1-2 minutes. Remove from the pan and season.
CHEESY SAUCE
Return the pan to medium heat. Add 60g [80g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. Loosen with 300ml [400ml]|#7DA0D7 of the reserved pasta water and add the mixed cheese.
MIX & BAKE
In an oven-proof dish, mix together the pasta, the béchamel, the sautéed mushroom mix and seasoning. Top with the cheesy panko crumbs. Roast in the hot oven until the golden and crispy, 8-12 minutes.
DELISH!
Grab a plate and a generous helping of the cheesy pasta bake. Dinner is ready, Chef!
Rigatoni Pasta - 300g
Button Mushrooms - 375g
Garlic Cloves - 3
Fresh Thyme - 8g
Sun-dried Tomatoes - 90g
Spinach - 150g
Cake Flour - 45ml
Full Cream UHT Milk - 300ml
Grated Mozzarella & Cheddar Cheese - 60g
Cheesy Panko - 150ml
AL DENTE PASTA
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until very al dente, 10-15 minutes. Note that the pasta will finish cooking when baked in the oven. Drain, reserving some of the pasta water, and toss through a drizzle of olive oil.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil; use the oil from the sun-dried tomatoes if you prefer. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). In the final 2-3 minutes, add the garlic and the thyme. Mix through the sun-dried tomatoes and the Spinach. Place a lid on and continue cooking until the spinach is slightly wilted, 1-2 minutes. Remove from the pan and season.
CHEESY SAUCE
Return the pan to medium heat. Add 60g [80g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. Loosen with 300ml [400ml]|#7DA0D7 of the reserved pasta water and add the mixed cheese.
MIX & BAKE
In an oven-proof dish, mix together the pasta, the béchamel, the sautéed mushroom mix and seasoning. Top with the cheesy panko crumbs. Roast in the hot oven until the golden and crispy, 8-12 minutes.
DELISH!
Grab a plate and a generous helping of the cheesy pasta bake. Dinner is ready, Chef!
Rigatoni Pasta - 400g
Button Mushrooms - 500g
Garlic Cloves - 4
Fresh Thyme - 10g
Sun-dried Tomatoes - 120g
Spinach - 200g
Cake Flour - 60ml
Full Cream UHT Milk - 400ml
Grated Mozzarella & Cheddar Cheese - 80g
Cheesy Panko - 200ml
Frequently Asked Questions
What is the preparation time for Garlic, Spinach & Mushroom Pasta Bake?
The preparation time for Garlic, Spinach & Mushroom Pasta Bake with rigatoni pasta is between 25 and 45 minutes.
What is the total time required to make Garlic, Spinach & Mushroom Pasta Bake with rigatoni pasta?
The total time required to make Garlic, Spinach & Mushroom Pasta Bake with rigatoni pasta is between 40 and 60 minutes.
How many servings does Garlic, Spinach & Mushroom Pasta Bake provide?
4 servings
What are the main ingredients in Garlic, Spinach & Mushroom Pasta Bake?
Button Mushrooms, Cake Flour, Cheesy Panko, Fresh Thyme, Full Cream UHT Milk, Garlic Clove/s, Garlic Cloves, Grated Mozzarella & Cheddar Cheese, Rigatoni Pasta, Spinach, Sun-Dried Tomatoes
What is the nutritional information of Garlic, Spinach & Mushroom Pasta Bake?
Calories: 681, Carbs: 106 grams, Fat: grams, Protein: 32.8 grams, Sugar: 19.3 grams, Salt: 759 grams
How do I prepare Garlic, Spinach & Mushroom Pasta Bake?
DELISH!: Grab a plate and a generous helping of the cheesy pasta bake. Dinner is ready, Chef! MIX & BAKE: In an oven-proof dish, mix together the pasta, the béchamel, the sautéed mushroom mix and seasoning. Top with the cheesy panko crumbs. Roast in the hot oven until the golden and crispy, 6-10 minutes. CHEESY SAUCE: Return the pan to medium heat. Add 20g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. Loosen with 100ml [200ml]|#7DA0D7 of the reserved pasta water and add the mixed cheese. FRY THE VEGGIES: Place a pan over medium heat with a drizzle of oil; use the oil from the sun-dried tomatoes if you prefer. When hot, fry the mushrooms until golden, 4-5 minutes (shifting occasionally). In the final 2 minutes, add the garlic and the thyme. Mix through the sun-dried tomatoes and the spinach. Place a lid on and continue cooking until the spinach is slightly wilted, 1-2 minutes. Remove from the pan and season. AL DENTE PASTA: Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until very al dente, 10-15 minutes. Note that the pasta will finish cooking when baked in the oven. Drain, reserving some of the pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Garlic, Spinach & Mushroom Pasta Bake?
Button Mushrooms, Cake Flour, Cheesy Panko, Fresh Thyme, Full Cream UHT Milk, Garlic Clove/s, Garlic Cloves, Grated Mozzarella & Cheddar Cheese, Rigatoni Pasta, Spinach, Sun-Dried Tomatoes
How many calories does Garlic, Spinach & Mushroom Pasta Bake have?
681 calories
How much fat content does Garlic, Spinach & Mushroom Pasta Bake have?
grams
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