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Baked Mushroom Rigatoni Recipe
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Baked Mushroom Rigatoni Recipe

There's nothing quite as comforting as a bubbling baked pasta on a chilly night. This rigatoni number certainly delivers on the cozy factor - and then some! Loaded up with a medley of earthy mushrooms and spun together with the rich, velvety Porcini Tomato Sauce by Italian Harvest, each bite warms you from the inside out.


  • 1 jar Porcini Tomato Sauce
  • 1 lb rigatoni pasta
  • 1 lb mixed mushrooms (shiitake, oyster, cremini), sliced
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1⁄4 cup dry white wine
  • 2 cups baby spinach
  • 1 cup shredded Italian cheese blend
  • Fresh basil and parsley, chopped


  1. Preheat oven to 375°F.
  2. In a skillet, sauté mushrooms, garlic and onions in olive oil for 5 minutes. Deglaze pan with white wine. Simmer for 2 minutes.
  3. Meanwhile, cook rigatoni according to package directions until al dente.
  4. Add Porcini Tomato Sauce and spinach to mushroom mixture. Wilt spinach.
  5. Drain pasta and mix together with sauce in a baking dish. Top with shredded cheese.
  6. Bake for 20 minutes until hot and bubbly.
  7. Garnish with chopped fresh basil and parsley. Enjoy this vegetarian baked pasta loaded with mushrooms!

The Star Ingredient

With packages of rigatoni and an array of mushrooms, recreating this at home is simple. Just be sure to pick up that jar of Porcini Tomato Sauce from our online market

This tomato sauce comes spiked with bits of meaty porcini and cremini mushrooms, lending it an ultra savory, almost umami taste. Italian Harvest perfects that sweet and tangy tomato sauce then takes it over the top with those slivers of dehydrated mushrooms, rehydrating as the sauce simmers to infuse it with extra fungi dimension.

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