Food Network: Spicy Baked Macaroni

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Spicy Baked Macaroni
Recipe courtesy Giada De Laurentiis

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

Instructions
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.