Cheesy Spinach & Mushroom Baked Penne al Forno

While Lasagna is made with thin sheets of pasta, Pasta al Forno is made with short cut pasta, such as Penne, Rigatoni, Fusilli or even Farfalle. Having produced a double recipe of Penne all'Arrabbiata earlier in the week, I decided to create a cheesy Penne all'Arrabbiata al Forno with the addition of fresh green spinach, sautéed cremini mushrooms, creamy cottage cheese, grated mozzarella and freshly grated Parmigiano-Reggiano. Assembled in alternating layers much like a lasagna, and baked for half an hour until it's beautifully bubbly and the top is golden brown, this luscious Penne al Forno is comfort food at its best.

Cheesy Spinach & Mushroom Baked Penne Arrabbiata

Serves 4

1/4 cup olive oil

6 cloves garlic, sliced very thin 

3/4 tsp crushed red pepper flakes 

2 tbsp tomato paste

28 oz can San Marzano tomatoes 

1 1/4 tsp salt, divided

1/4 tsp black pepper

1 tsp granulated sugar

16 oz penne

8 oz cremini mushrooms, sliced 

2 tbsp butter

3/4 cup Parmigiano-Reggiano, freshly grated, divided

9 oz mozzarella, 1/3 cubed, 1/3 grated, 1/3 sliced

8 oz cottage cheese or ricotta

5 oz fresh spinach

Fresh basil, for garnish

In a medium saucepan over medium heat, heat oil, tomato paste, garlic, pepper flakes, paprika and a teaspoon of salt, while stirring occasionally. Cook for 6-7 minutes or until you get a deep red coloured sauce. Add the tomatoes, sugar, black pepper, and bring to a simmer, breaking the tomatoes down with a wooden spoon as they cook. Keep cooking, stirring occasionally until thickened, about 10-15 minutes.

In the meantime, cook the penne in salted water according to the package instructions until just 'al dente'. Reserve pasta water in case you need to use it later. Drain the cooked pasta, and add it to the tomato sauce. If needed, adjust the consistency by adding reserved pasta water. Add 1/2 cup Parmigiano-Reggiano cheese and stir a few times until it melts, then add the cubed mozzarella. 

Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms and season with salt and ground pepper, and cook, stirring occasionally, until golden brown, 6 to 8 minutes.

Preheat the oven to 400°F and grease a 2-quart rectangular or oval baking dish with butter, then transfer half the pasta to the prepared dish. Put the cottage cheese in the bowl of a food processor and process until smooth. Add the shredded mozzarella and remaining Parmesan, and pulse two to three times. Combine half the cottage cheese mixture with the fresh spinach. Drop spoonfuls of the spinach mixture over the pasta, then top with the sautéed mushrooms, followed by the remaining pasta, then the last of the plain cottage cheese mixture. Finish with the remaining grated Parmigiano-Reggiano and the sliced mozzarella laid on top. Season with a sprinkle of salt and fresh cracked pepper, then place in the preheated oven.

Bake until bubbly and golden brown on top, about 40-50 minutes. Let stand for 10 minutes, then scatter fresh basil leaves over the top and serve.