Autumn Mushroom Bake
Rate this recipe

Must Login

Serves  6  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
508
Fat
17.1g
Saturated Fat
7.7g
Carbs
63.5g
Sugars
3.6g
Protein
27.8g
Fibre
4.2g
Sodium
0.57g
Ingredients
300 g mushrooms, sliced
1 an onion, chopped
2 garlic cloves, crushed
1 tbsp dried rosemary
2 tbsp olive oil
Salt and black pepper
180 ml chicken stock
450 g fusilli
300 g Ricotta
200 g frozen spinach, thawed and drained
150 g Parmesan, grated
Method
  1. Preheat the oven to 180ºC/160ºC fan/gas mark 4. Toss the mushrooms, onion, garlic and rosemary with the olive oil on a roasting tray and season with salt and pepper. Pour the stock around the mushrooms, cover with tin foil and cook for 20 minutes until softened.
  2. Bring a large saucepan of water to the boil and cook the pasta for 7-9 minutes, until it is just al dente. Drain and set aside.
  3. Mix together the Ricotta and spinach and season with salt and pepper.
  4. Layer one-third of the cooked pasta onto the bottom of a baking dish. Top with half of the mushrooms and 50g of Parmesan. Spread over half of the Ricotta mixture. Repeat again and finish with a final layer of pasta. Reserve 50g of Parmesan.
  5. Cover and bake for 30 minutes. Sprinkle over the remaining Parmesan and bake, uncovered, for another 10-15 minutes until the top is golden brown. Allow to rest for 10 minutes before serving.