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Ingredients
- Rigatoni pasta: 200 g (7 oz)
- Porcini mushrooms (fresh or frozen): 100 g (3.5 oz), sliced
- Fresh spinach: 200 g (7 oz)
- Heavy cream: 100 ml (3.5 fl oz)
- Grated Parmigiano Reggiano: 100 g (1 cup)
- Shallot: 1/2, finely chopped
- Unsalted butter: 1 small knob (approx. 1 tbsp)
- Dry white wine: 1/4 cup (approx. 60 ml)
- Vegetable bouillon: 1 pinch
- Salt and black pepper: to taste
Baked Rigatoni with Porcini Mushrooms and Spinach
A rich and comforting Italian pasta bake featuring earthy porcini mushrooms and fresh spinach, topped with a crispy Parmigiano crust. Perfect…
