Baked rigatoni with porcini mushrooms and spinach is a rich and comforting dish, perfect for anyone looking for a gourmet yet practical recipe.
This white pasta bake is the ultimate ally for those with a busy schedule: it can be prepped in advance and reheated the following night, retaining its creamy texture and flavor thanks to the oven-baked gratin finish.
The pairing of earthy porcini mushrooms and delicate spinach, bound together by heavy cream and Parmigiano Reggiano, makes this dish an essential “must-have” for fall and winter home cooking.
Bring two pots of salted water to a boil. In the first pot, cook the spinach for about 5-6 minutes. Meanwhile, clean the porcini mushrooms and slice them evenly. Finely mince the shallot and sauté it in a large skillet with the butter and mushrooms for a few minutes.
Drain the spinach and squeeze them thoroughly to remove all excess water, then add them to the skillet with the mushrooms. Deglaze with the dry white wine and let the alcohol evaporate over high heat. Continue cooking over low heat for about 10 minutes.
While the sauce finishes cooking, boil the rigatoni in the second pot. It is crucial to drain the pasta very 'al dente' (around 8 minutes), as it will finish cooking in the oven. After the sauce has simmered for 10 minutes, stir in the cream. Season with salt and pepper, and add a pinch of vegetable bouillon dissolved in 3 tablespoons of hot water to enhance the flavor.
Drain the rigatoni and toss them directly into the pan with the mushroom and spinach sauce. Mix well off the heat until the pasta is perfectly coated. Transfer to a baking dish and sprinkle generously with grated Parmigiano Reggiano. Bake at 400°F (200°C) for 15-20 minutes, using the broiler for the last 5 minutes to get a golden crust.
You can easily substitute porcini mushrooms with cremini mushrooms or a frozen mushroom medley for a more budget-friendly version.
For a bolder, melty flavor, try mixing grated Emmental cheese with the Parmigiano (use a 1:1 ratio, 50g each).
This pasta bake is perfect for meal prep; you can assemble the dish a day in advance and gratin it just before serving.
