Wild Oven Pasta

For the wild oven pasta, place the Barilla Piccolini in boiling, salted water and cook for 3 min. Lift pasta out of water, toss on a flat plate with a little olive oil and let cool.

Put the tomatoes briefly in boiling water, rinse with cold water, skin, halve, seed and cut into small cubes. Cut mushrooms into small pieces and chop onions and parsley separately.

Sauté onions, mushrooms, pine nuts and spinach in olive oil. Add whipped cream and mix. Then add pasta, 50g Parmesan cheese, a pinch of nutmeg, parsley and diced tomatoes, mix and season with salt and pepper.

Lightly oil the baking dish and pour in the pasta. Sprinkle the remaining parmesan cheese on top. Bake the pasta casserole in the oven preheated to 200° for about 12 minutes. Arrange the pasta and serve.

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