Spinach, mushroom and mozzarella risoni bake

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Spinach, mushroom and mozzarella risoni bake
  • salt
  • 350 gram risoni (rice-shaped pasta)
  • 25 gram butter
  • 1 tablespoon olive oil
  • 200 gram swiss brown mushrooms, sliced
  • 4 clove garlic, minced
  • 1 2/3 cup tomato passata
  • 2 teaspoon raw caster sugar
  • 160 gram baby spinach leaves
  • 1/2 bunch basil leaves, torn
  • 110 gram buffalo mozzarella, torn
  • sea salt and cracked black pepper
  • 1/4 cup finely grated parmesan, to serve


Spinach, mushroom and mozzarella risoni bake
  • 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.

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