Spinach, mushroom and mozzarella risoni bake
Spinach, mushroom and mozzarella risoni bake
Ingredients
Spinach, mushroom and mozzarella risoni bake
- salt
- 350 g risoni (rice-shaped pasta)
- 25 g butter
- 1 tbsp olive oil
- 200 g swiss brown mushrooms, sliced
- 4 cloves garlic, minced
- 1 2/3 cups tomato passata
- 2 tsp raw caster sugar
- 160 g baby spinach leaves
- 1/2 bunch basil leaves, torn
- 110 g buffalo mozzarella, torn
- sea salt and cracked black pepper
- 1/4 cup finely grated parmesan, to serve
Steps
Spinach, mushroom and mozzarella risoni bake
- Preheat oven to 200°C (180°C fan-forced). Bring saucepan of salted water to boil. Add risoni and cook for 7 minutes until al dente. Drain well and rinse under cold water.
- Heat butter and olive oil in frying pan over medium-high heat. Saute mushrooms for 5 minutes until turning golden. Stir through garlic and cook for a further 2 minutes.
- Add passata and caster sugar; bring to a simmer then remove from heat. Add risoni, spinach and basil, and season with salt and pepper.
- Top with mozzarella and bake in preheated oven for 15 minutes until cheese is melted and golden. Remove from oven, sprinkle with parmesan and serve.