Baked Rigatoni with Ricotta and Mushrooms
Serves 4
15 mins prep
30 mins cook
45 mins total
This baked rigatoni delivers everything you want in a baked pasta — crisp edges, a creamy sauce, and bubbling cheese. It’s like a deconstructed lasagna with an important twist: No red tomato sauce. Instead, caramelized shallots, sautéed mushrooms and a creamy ricotta cheese sauce come together for a dish that feels a little indulgent — perfect for a weeknight or a Saturday night dinner.
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Preheat the oven to 400F.
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.
Whisk 8 ounces whole milk ricotta cheese, ½ cup heavy cream, and ½ cup grated Parmesan cheese in a small bowl until smooth.
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.
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.
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.
