ROUND 2 RECIPE - SPINACH AND MUSHROOM PASTA
Provided by Sandra Lee
Time 15m
Yield 2 servings
Number Of Ingredients 24
Steps:
- In a large skillet over medium heat, add the canola oil. When it is hot, add the mushrooms, season with salt and pepper, and cook until they are lightly browned and have given up their liquid, about 5 minutes. Add the reserved onions, Italian seasoning, red pepper flakes, and garlic and cook for 1 minute. Stir in the reserved spinach and cook until warmed through, about 2 minutes. Toss in the pasta and cook until it is warmed through, about 2 minutes. At the last minute, stir in the basil, cheese, and olive oil. Serve immediately.
- Preheat the oven to 350 degrees F.
- In a large bowl, beat together 1 egg with a generous pinch of salt and pepper. Whisk in 1 tablespoon canola oil. Add half the spaghetti (reserve the other half for another use). Toss it well to coat and press it into a 9-inch deep dish pie pan to form a crust.
- In a skillet over medium-high heat, add the remaining oil. When it is hot, add the onion and cook until it is softened, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat and set aside (reserve half the cooked onions for another use).
- In a large bowl, whisk together the remaining 2 eggs, milk, Italian seasoning, and salt and pepper, to taste. Stir in the cheese, spinach (reserve 3/4 cup spinach for another use), and remaining half of the cooked onions. Pour the mixture on top of the spaghetti pie crust, top with tomato slices, and sprinkle with Parmesan. Place onto a baking sheet and bake until the pie is set and golden brown, 30 to 35 minutes. Remove and let rest for 10 minutes before slicing.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Dik Tat
[email protected]This recipe is a great way to use up leftover spinach and mushrooms. I usually have a bunch of these vegetables in my fridge, so it's nice to have a recipe that I can use them up in.
Mrizwan Rizwan Khan
[email protected]I'm not sure what went wrong, but my sauce turned out grainy. I think I overcooked the spinach. I'll definitely try this recipe again, but I'll be more careful next time.
info and tricks
[email protected]This recipe is a great base for a variety of different dishes. I've used it to make lasagna, stuffed shells, and even a quiche. It's always a hit with my family and friends.
Anumodu173 Anumodu173
[email protected]This recipe is a bit too rich for my taste. I usually use half the amount of cream and it's still plenty creamy. I also add some chopped sun-dried tomatoes for a pop of flavor.
MD:joy Hossen
[email protected]I'm not a big fan of mushrooms, but I love this recipe. The spinach and artichoke hearts are a great combination, and the sauce is creamy and flavorful. I always make a double batch so I can have leftovers for lunch the next day.
Tinu ola
[email protected]This recipe is a lifesaver on busy weeknights. It's quick and easy to make, and my whole family loves it. I always keep the ingredients on hand so I can make it at a moment's notice.
Victoria Bogetto
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. I usually add some extra vegetables, like zucchini or bell peppers, to make it even healthier.
Thandi Norah
[email protected]This was the worst pasta dish I have ever had. The sauce was bland and the spinach and mushrooms were mushy. I would not recommend this recipe to anyone.
Jacqueline Knauff
[email protected]This recipe was easy to follow, but the results were not as good as I had hoped. The sauce was too thin and the spinach and mushrooms were not cooked evenly. I would not recommend this recipe.
Elijah Mekonen
[email protected]This dish was a bit too rich for my taste. The sauce was very creamy and heavy. I would recommend using less cream or milk, or adding some vegetables to lighten it up.
Eita
[email protected]This recipe was a bit too bland for my taste. I added some extra garlic and Parmesan cheese, and it was much better. I would recommend this recipe, but I would suggest adding some extra seasonings.
OLIVEFX TRADER
[email protected]I'm not a huge fan of spinach, but this dish was surprisingly good. The sauce was creamy and flavorful, and the spinach and mushrooms were cooked perfectly. I would definitely make this again.
Tshiamo Mapheto
[email protected]This recipe was easy to follow and the results were delicious. I used fresh spinach and mushrooms, and the sauce was creamy and flavorful. I would definitely make this again.
Mariana Candrea
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the creamy sauce and the combination of spinach and mushrooms. I would highly recommend this recipe.
Roshan Sapkota
[email protected]This spinach and mushroom pasta was a hit with my family! The creamy sauce was rich and flavorful, and the spinach and mushrooms added a nice texture and flavor. I will definitely be making this again.