Spicy Baked Macaroni

Name: Spicy Baked Macaroni
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 to 10 servings
Ingredients: Salt; 1 pound elbow macaroni pasta; 3 tablespoons extra-virgin olive oil; 1/2 pound assorted mushrooms, quartered; 1 onion, chopped; 2 cloves garlic, chopped; 1 (14.5-ounce) can diced tomatoes; 1 (10-ounce) package frozen spinach, thawed and drained of excess liquid; 1/2 teaspoon red pepper flakes; 1/2 cups bread crumbs; 1/4 cup grated Parmesan, plus 1/3 cup; 1/4 cup Romano, plus 1/3 cup; 2 tablespoons butter, softened, plus 2 tablespoons; 12 ounces mozzarella cubed (about 2 cups); 1/4 teaspoon freshly ground nutmeg

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Awards Party

Spicy Baked Macaroni

0 Reviews

Level: Easy
Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

422

Total Fat

19

Saturated Fat

9

Carbohydrates

43

Dietary Fiber

4

Sugar

4

Protein

19

Cholesterol

44

Sodium

476

Total: 1 hr 30 min
Prep: 30 min
Cook: 1 hr

Level: Easy
Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

422

Total Fat

19

Saturated Fat

9

Carbohydrates

43

Dietary Fiber

4

Sugar

4

Protein

19

Cholesterol

44

Sodium

476

Total: 1 hr 30 min
Prep: 30 min
Cook: 1 hr

Ingredients

Salt

1 pound elbow macaroni pasta

3 tablespoons extra-virgin olive oil

1/2 pound assorted mushrooms, quartered

1 onion, chopped

2 cloves garlic, chopped

1 (14.5-ounce) can diced tomatoes

1 (10-ounce) package frozen spinach, thawed and drained of excess liquid

1/2 teaspoon red pepper flakes

1/2 cups bread crumbs

1/4 cup grated Parmesan, plus 1/3 cup

1/4 cup Romano, plus 1/3 cup

2 tablespoons butter, softened, plus 2 tablespoons

12 ounces mozzarella cubed (about 2 cups)

1/4 teaspoon freshly ground nutmeg

Directions

Preheat the oven to 350 degrees F.
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 skillet, 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 bread crumbs, 1/4 cup Parmesan, and 1/4 cup 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.