Ingredients:

  • 12 oz (340 g) conchigliette pasta
  • Salt (for pasta water)
  • 2 tablespoons (30 mL) olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 8 oz (227 g) cremini mushrooms, sliced
  • 4 cups (120 g) fresh spinach, roughly chopped
  • ½ teaspoon (2 g) crushed red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 cup (240 mL) heavy cream
  • 1 cup (100 g) shredded mozzarella cheese
  • ½ cup (50 g) grated Parmesan cheese
  • 1 teaspoon (5 g) dried Italian herbs (oregano, basil, etc.)
  • Extra ½ cup (50 g) shredded mozzarella cheese
  • Chopped fresh parsley (for garnish, optional)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Boil water in a large pot, add salt. Cook conchigliette until al dente, about 8-10 minutes. Drain and set aside.
  3. In a skillet, heat olive oil over medium heat. Sauté onion until translucent, about 5 minutes.
  4. Add garlic and mushrooms; cook until mushrooms are browned, about 5-7 minutes.
  5. Stir in spinach, red pepper flakes, salt, and pepper; cook until wilted.
  6. In a mixing bowl, combine heavy cream, mozzarella, Parmesan, and Italian herbs.
  7. In a large mixing bowl, combine cooked pasta with sautéed mushroom and spinach mixture. Pour cream sauce over pasta and mix until well combined.
  8. Transfer mixture to the baking dish and spread evenly. Top with additional mozzarella.
  9. Bake in preheated oven for 20-25 minutes until golden and bubbly.
  10. Garnish with fresh parsley if desired and serve hot.