Archie Johnson
Course: Main Course Cuisine: Italian Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Calories: 433kcal
Let’s get started!
– ¼ cup Extra-virgin olive oil – ¼ cup Grated Parmesan and shaved Parmesan, for topping – 12 oz Dried rotini – 1 cup Packed roughly chopped fresh spinach – 5.2 oz Round block of Boursin garlic and herb cheese
– 1 pint Cherry tomatoes – 8 oz Sliced cremini mushrooms – ¼ tsp Crushed red pepper flakes – 4 Cloves garlic minced – Coarse salt and pepper, to taste
1. Preheat your oven to 400°F. 2. Arrange cherry tomatoes, mushrooms, and garlic in a greased 9×13 baking dish. 3. Drizzle with olive oil, sprinkle with salt, pepper, and red pepper flakes, then toss to coat.
3. Create space in the center for the Boursin cheese round, surrounded by the tomatoes and mushrooms. 4. Bake for 30 minutes until tomatoes burst, mushrooms roast, and cheese melts. 5. Meanwhile, cook pasta in salted boiling water until al dente.
7. Drain, reserving 1 cup of cooking liquid. 8. Once baked, add spinach to the dish, stirring until wilted and combining with the melted cheese to form a sauce. 9. Add drained pasta to the pan, tossing and adjusting consistency with reserved pasta water as needed