Baked Spinach and Mushroom Rigatoni

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It’s been a cold start to spring here and we were craving a nice hot casserole.  I found a recipe that intrigued me in a magazine, but about an hour before dinner time I realized that this “baked” casserole was actually cooked in a slow cooker and took 4 hours.  PAH.  So I winged it.

Preheat your oven to 350°F and find yourself a large 9 x 13″ baking dish.

Quarter a red onion and slice it up.

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Wrangle yourself about 1lb mixed mushrooms and slice them.  I found these handy mixed packages at the grocery store.

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Crack open a 28oz can of diced tomatoes.

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Defrost 2 10oz blocks of frozen spinach.

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Also, grate up about 1 cup mozzarella cheese.

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Boil up a pot of salted water and cook 1lb rigatoni.  When it’s cooked (it can be on the al dente side), drain it and set it aside.

Now, haul out a frying pan, add some oil and butter to it, and sauté your onions until softened and starting to brown. Mix that with a few teaspoons minced garlic.

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Dip those out and do the same for your mushrooms.

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Now you line up your ingredients.

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Mix them all up, except for the cheese.

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Now here’s the thing.  This recipe actually called for you to add about 4 cups ricotta cheese at this point.  I even bought the ricotta.  But I forgot.  So there wasn’t any.  So I leave it up to you whether you want to add it or not.  But you probably should.  Mine ended up feeling like it needed more sauce.

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Plop your pasta mix in your casserole dish and sprinkle the top with mozzarella.

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Bake for 30 minutes, until cheese is melted and everything is bubbly.  Serve with a sprinkle of parmesan cheese.

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