Baked Rigatoni with Ricotta and Mushrooms

1 Preheat the oven to 400F.
0 Bring a pot of water to a boil, then add a few big pinches of salt. Cook [wprm-ingredient text="½ pound rigatoni pasta" uid="4"] for exactly half the amount of time directed on the package, about 7-8 minutes. Drain the pasta and set aside.
5 Whisk [wprm-ingredient text="8 ounces whole milk ricotta cheese" uid="5"], [wprm-ingredient text="½ cup heavy cream" uid="8"], and [wprm-ingredient text="½ cup grated Parmesan cheese" uid="6"] in a small bowl until smooth.
2 Choose a large, deep skillet (12-inches) and place it over medium-high heat. Add [wprm-ingredient text="2 tablespoons extra virgin olive oil" uid="0"] and [wprm-ingredient text="1 cup thinly sliced shallots" uid="1"]. Cook until the shallots begin to turn golden brown, stirring frequently. Add [wprm-ingredient text="2 smashed and chopped garlic cloves" uid="10"] and cook until you can smell the garlic.
3 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 [wprm-ingredient text="4 ounces baby spinach" uid="3"] 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.
4 Add the cooked pasta and combine evenly. Spoon dollops of the ricotta cheese mixture in blobs over the pasta. Sprinkle [wprm-ingredient text="2 cups shredded mozzarella cheese" uid="7"] 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.