Ingredients Jump to Instructions ↓

  1. 1 pound elbow macaroni pasta

  2. 3 tablespoons extra-virgin olive oil

  3. 1/2 pound assorted mushrooms, quartered

  4. 1 onion , chopped

  5. 2 cloves garlic, chopped

  6. 1 (14 1/2-ounce) can diced tomatoes

  7. 1 (10-ounce) package frozen spinach, thawed and drained of excess liquid

  8. 1/2 teaspoon red pepper flakes

  9. 1/2 cups bread crumbs

  10. 1/4 cup grated Parmesan, plus

  11. 1/3 cup 1/4 cup Romano , plus

  12. 1/3 cup 2 tablespoons butter, softened, plus

  13. 2 tablespoons 12 ounces mozzarella cubed (about 2 cups)

  14. 1/4 teaspoon freshly ground nutmeg

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic . Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach , and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes. In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan , and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat. In a large bowl combine the vegetable mixture with the cooked macaroni , cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg . Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter . Bake until the top is golden brown, about 30 to 40 minutes.


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