Ingredients
- 2 tablespoons olive oil
- 2 small yellow onions, finely chopped
- 4 garlic cloves, minced
- 500 g cremini mushrooms, sliced
- sea salt and pepper, to taste
- 2 teaspoons Italian seasoning blend
- 3–4 handfuls baby spinach (or frozen spinach, thawed and squeezed dry)
- 2 cups vegetable broth or chicken broth (500 ml)
- 1 x 340 g jar premade pasta sauce (your favourite brand)
- 250 g dry penne pasta
- 150 g cherry or mini roma tomatoes
- Pinch red pepper flakes (optional)
- 250 g ricotta cheese
- 1/2 cup freshly grated parmesan (50 g)
- 2 x 100 g balls fresh mozzarella cheese
- Chopped flat-leaf parsley, to garnish
Instructions
- Preheat oven to 200°C / 400°F (180°C fan-assisted).
- Sauté the aromatics & mushrooms: In a large ovenproof skillet (Ø 28–30 cm), heat the olive oil over medium heat. Add the onions, garlic, and mushrooms. Cook for a couple minutes, then season generously with salt, pepper, and Italian seasoning. Cook, stirring occasionally, until the mushrooms release their liquid and soften, about 7–8 minutes.
- Add the spinach & liquids: Stir in the fresh spinach and let it wilt slightly. Pour in the broth and pasta sauce, then add the dry pasta and cherry tomatoes. Sprinkle in a pinch of red pepper flakes, if using. Stir well and bring to a gentle simmer.
- Assemble the dish: Turn off the heat and dot the ricotta over the pasta mixture. Arrange the mozzarella slices evenly on top, then sprinkle with Parmesan.
- Bake: Cover with a lid (or aluminum foil) and transfer to the oven. Bake for 25 minutes.
- Broil & finish: Remove the lid and let the cheese turn golden, about 2–3 minutes under the broiler (optional).
- Serve: Garnish with fresh parsley. Serve hot and enjoy!
Nutrition
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 180°C / 350°F until warmed through, or microwave individual portions.