1.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.
2.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.
3.Add passata and caster sugar; bring to a simmer then remove from heat. Add risoni, spinach and basil, and season with salt and pepper.
4.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.