Food Network: Spicy Baked Macaroni

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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.