Indulge in a comforting, creamy pasta bake that perfectly blends earthy mushrooms and sweet peas, making it a delightful way to feed your loved ones tonight!

1

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

2

Cook the rigatoni according to package instructions until al dente, usually about 9-11 minutes. Drain and set aside.

3

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until it’s translucent, about 5 minutes.

4

Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their moisture and are tender, about 7-10 minutes.

5

Stir in the peas and cook for an additional 2-3 minutes until the peas are heated through.

6

In a large mixing bowl, combine the cooked rigatoni, sautéed vegetables, salt, pepper, and basil. Then add the heavy cream and half of the grated parmesan cheese. Stir until everything is evenly coated.

7

Transfer the mixture to a greased baking dish and sprinkle the remaining parmesan cheese on top.

8

Bake in the preheated oven for about 20 minutes or until the top is golden brown and bubbly.

9

Remove from the oven and allow to cool slightly before serving.

4

• Add spinach for extra greens and nutrients.
• Top with breadcrumbs mixed with melted butter for added crunch.
• Incorporate different types of cheese such as mozzarella or goat cheese for varied flavors.

• Ensure to stir the pasta mixture well to prevent any sticking.
• For a richer flavor, you can add white wine to the sautéed vegetables before adding the cream.
• Allow the dish to sit for a few minutes after baking to help set up for easier serving.

• fat: 15 grams
• protein: 15 grams
• calories: 450
• carbohydrates: 65 grams

This dish is a delightful combination of carbohydrates from the pasta and protein from the cheese and cream, along with beneficial vegetables that provide vitamins and minerals.

• Istra2014
• Toscana - Kemang