This isn't your grandma's pasta bake. Sure, it has the warmth, and maybe even the love of Grandma's (that's an ingredient only you can provide). But does Grandma add rich marsala wine, umami-packed mushrooms, and not one but two cheeses? Yeah, she loves you, but does she love you this much? (Yeah, she does. Call your grandma!)
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You Will Need
Medium Oven-Safe Casserole Dish
Large Non-Stick Pan
Before You Cook
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 12-13 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Peel and mince shallot.
Cook the Mushrooms
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and cook undisturbed until lightly browned, 3-4 minutes.
Then stir often until soft, 2-3 minutes.
Add shallot, garlic, ¼ tsp. salt, and a pinch of pepper. Cook until fragrant, 1-2 minutes.
Add marsala wine and bring to a simmer. Once simmering, cook until evaporated, 3-4 minutes.
Finish the Pasta Mixture
Stir pasta cooking water and vegetable base into pan and return to a simmer.
Once simmering, add pasta, spinach, butter, and Parmesan. Stir occasionally until slightly thickened, 5-6 minutes.
Remove from burner and season with a pinch of salt and pepper.
Bake the Pasta
Transfer pasta mixture to prepared casserole dish. You may also use a cast iron skillet.
Top pasta mixture with Swiss cheese. Broil until cheese is browned and bubbling, 2-3 minutes.
Remove from broiler.
Plate dish as pictured on front of card. Bon appétit!
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