Casserole - GourmetDaniela

Casserole

Porcini mushrooms and chopped shallots being cooked in a pan.

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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…

28/02/2026

(5 / 5)

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