Not Too Spicy Baked Macaroni

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 lb elbow macaroni noodles
• 3 tablespoons extra virgin olive oil
• 1/2 lb assorted mushroom, quartered
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (10 ounce) package frozen spinach, thawed and drained of liquid
• 1/2 teaspoon red pepper flakes (more or less to suit your hotness factor!!!)
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese, plus
• 1/3 cup grated parmesan cheese
• 1/4 cup romano cheese, plus
• 1/3 cup romano cheese
• 2 tablespoons butter, softened plus
• 2 tablespoons butter
• 12 ounces mozzarella cheese, cubed
• 1/4 teaspoon ground nutmeg

Recipe

• 1 preheat oven to 350.
• 2 bring a large pot of salted water to a boil.
• 3 add the pasta and cook until tender about 8-10 minutes.
• 4 drain pasta.
• 5 in a large skillet, heat olive oil over medium heat.
• 6 add the mushrooms, onion and garlic.
• 7 cook until mushrooms are tender and onion is golden, about 7 minutes.
• 8 add the tomatoes, spinach and red pepper flakes.
• 9 stir to combine and cook until heated through, about 5 minutes.
• 10 in a small bowl, mix together breadcrumbs, 1/4 cup parmesan, and 1/4 cup romano.
• 11 spread the softened butter in a 13x9 inch glass baking dish and sprinkle half of the breadcrumb mixture inside the dish to coat.
• 12 in a large bowl, combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining parmesan and romano cheeses, and the nutmeg (don't leave the nutmeg out-it has a delicious flavor!).
• 13 spoon into prepared dish and top with remaining bread crumb mixture and dot the top with the remaining butter.
• 14 bake until the top is golden brown, about 35-40 minutes.
• 15 enjoy!