Spicy baked macaroni

Make dinner for a crowd special by serving this classic in individual ramekins.

  • Preparation Time30 mins
  • Cooking Time60 mins
  • Serves8
  • DifficultyEasy
350g mozzarella cubed
2 tbsp butter, softened, plus 2 tbsp
60g Pecorino Romano, plus 80g
60g grated Parmesan, plus 80g
30g bread crumbs
1/2 tsp red pepper flakes
300g frozen spinach, thawed and drained of excess liquid
400g can diced tomatoes
2 cloves garlic, chopped
1 onion, chopped
225g assorted mushrooms, quartered
3 tbsp extra-virgin olive oil
450g elbow macaroni pasta
1/4 tsp freshly ground nutmeg
Preheat the oven to 180°C/Gas 4.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large frying pan, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the 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 the breadcrumbs, 60g Parmesan, and 60g Pecorino Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb 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. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes.

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