Baked Penne with Mushrooms, Spinach & Crispy Prosciutto
Cozy & Comforting
Three Farm Daughters
This hearty dish loses none of its finesse or flair in the oven, doubling as a sophisticated dinner party main when there’s discerning palates at your table. Tangy mascarpone and garlicky mushrooms create an easy stir-through sauce for this bubbly bake, crowned with its crunchy jewels of crisp, umami-packed prosciutto.
Serve with a crisp green salad on the side for an impressive feast everyone will think you spent all day making!
2 boxes Three Farm Daughters Penne
3 tbsp Olive Oil
8 oz Cremini or Baby Portabella Mushrooms, sliced
4 oz Prosciutto slices, torn
3 cloves Garlic, sliced
Pinch ground Nutmeg
6 oz Mascarpone Cheese
1 large bag Baby Spinach
½ cup Chicken Broth, hot
½ cup Parmesan, plus extra to serve
⅓ cup Parsley, roughly chopped
Prepare pasta as directed, reserving 1 cup of the starchy cooking water before draining. Transfer penne to a large greased baking dish and set aside.
Preheat the oven to 350°F.
Heat 1 tbsp oil in a large skillet over medium heat and sizzle prosciutto slices until crisp, about 1 minute per side. Set aside on paper towels. In the same pan, sauté the sliced mushrooms in the prosciutto-infused oil until golden brown, about 6-7 minutes. Add garlic for the final minute and cook until fragrant.
Remove skillet from heat and stir through mascarpone and spinach leaves. Pour over hot chicken broth to wilt the spinach, and loosen sauce with a few spoonfuls of pasta water. Crumble in half the crispy prosciutto pieces and stir to combine. Sprinkle in nutmeg and season to taste.
Pour the creamy mushroom sauce over the pasta waiting in the baking dish, and sprinkle top with Parmesan. Bake for 10-15 minutes until bubbly and golden. Allow to cool for 5 minutes before serving.
To serve, crumble the rest of the prosciutto over the dish and scatter generously with parsley, and extra parmesan on the side.