Prep 25 mins
Cook 1 hr
This recipe is so good-its from Giada on the Food Network and if you've never tried one of her recipes, this is the one to try!! It makes a big dish, enough for 8-10 servings and they'll all come back for more!!!
- 1 lb elbow macaroni noodles
- 3 tablespoons extra virgin olive oil
- 1⁄2 lb assorted mushroom, quartered
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (10 ounce) package frozen spinach, thawed and drained of liquid
- 1⁄2 teaspoon red pepper flakes (more or less to suit your hotness factor!!!)
- 1⁄2 cup breadcrumbs
- 1⁄4 cup grated parmesan cheese, plus
- 1⁄3 cup grated parmesan cheese
- 1⁄4 cup romano cheese, plus
- 1⁄3 cup romano cheese
- 2 tablespoons butter, softened plus
- 2 tablespoons butter
- 12 ounces mozzarella cheese, cubed
- 1⁄4 teaspoon ground nutmeg
- Preheat oven to 350.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until tender about 8-10 minutes.
- Drain pasta.
- In a large skillet, heat olive oil over medium heat.
- Add the mushrooms, onion and garlic.
- Cook until mushrooms are tender and 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 breadcrumbs, 1/4 cup Parmesan, and 1/4 cup Romano.
- Spread the softened butter in a 13x9 inch glass baking dish and sprinkle half of the breadcrumb 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 (Don't leave the nutmeg out-it has a delicious flavor!).
- Spoon into prepared dish and top with remaining bread crumb mixture and dot the top with the remaining butter.
- Bake until the top is golden brown, about 35-40 minutes.