Baked Pasta with Spinach and Mushrooms

Recipe from the Tasting Table Test Kitchen

Baked Pasta With Spinach And Mushrooms
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Baked Pasta with Spinach and Mushrooms from the Tasting Table Test Kitchen
Servings
4
Servings
Ingredients
  • 1 pound spinach (not baby spinach), tough stems removed
  • ¼ cup olive oil, divided
  • ½ pound mixed wild mushrooms or button mushrooms, stems discarded and caps coarsely chopped
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon chopped garlic
  • 1 tablespoon chopped shallot
  • 1 teaspoon chopped fresh thyme leaves or ½ teaspoon dried thyme
  • ½ cup dry white wine
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup grated Parmigiano-Reggiano cheese, divided
  • 1 pound pasta (such as gemelli or penne) cooked according to package instructions
  • Freshly ground black pepper
Directions
  1. Preheat the oven to 400°. Place the spinach and ½ cup of water in a microwave-proof bowl and cover with plastic wrap. Microwave on high for 2 to 3 minutes or until the spinach is wilted and cooked through. Transfer the spinach to a colander. When the spinach is cool enough to handle, squeeze it to remove as much water as possible, then roughly chop and set aside.
  2. In a large, ovenproof skillet, heat 2 tablespoons of olive oil until shimmering. Add the chopped mushrooms and season with ½ teaspoon of salt. Cook the mushrooms over mediumhigh heat, stirring occasionally, until they soften and begin to brown, about 5 minutes.
  3. Add the remaining 2 tablespoons of olive oil to the pan along with the garlic, shallots, cooked spinach, thyme and remaining ½ teaspoon of salt. Cook until the garlic and shallots are fragrant, about 2 minutes, then transfer the mixture to a bowl. Add the wine to the pan and cook until it reduces by half, scraping up any browned bits. Pour the wine over the mushroom mixture and set aside. Clean the sauté pan and return it to medium heat.
  4. Add the butter to the skillet. When it has melted, sprinkle the flour into the pan and stir constantly, cooking until the mixture is lightly browned, about 2 minutes. Whisk in the milk and bring to a simmer, whisking, until thickened, about 3 minutes. Whisk in ½ cup of the Parmigiano-Reggiano, then stir in the mushroom mixture. Add the cooked pasta to the sauce and toss to coat. Top the pasta with the remaining ½ cup of grated Parmigiano-Reggiano.
  5. Transfer the skillet to the oven and bake until the sauce bubbles, about 25 minutes. Remove from the oven and letcool for 5 minutes before serving.
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