Roasted Rotini with Grilled Mushrooms and Creamy Mozzarella Sauce

If you like microphones and cheeses, try Roddini, succulent mushrooms and plenty of fresh mozzarella cheese to make this durable version to make it rich in soil and dirt. Use half and half to get the right balance between thinner milk and thick cream, and still add a creamy flavor to the dish without much fat.

Two cups and a half cups may look like a lot of pasta and mushrooms, but when the dishes are baked, the cheesy cream sauce will absorb the other ingredients. Don't be surprised if you see it bubbling on the pasta and then returning to the plate.

Let the pasta rest for about five minutes after baking, so that any sauce left at the bottom of the plate continues to be absorbed into the pasta and mushrooms. The result is delicious.

Service 4

Ingredients

• 8 ounce dry rotini
• 1 tablespoon of olive oil plus more rape
• 2 cloves of garlic, chopped
• 1 big shooter, sliced
• 12 ounces of crimini mushrooms, sliced
• Sea salt
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 cups and a half cup
• 2 large fresh mozzarella cheese balls [about 8 ounces], cut into small pieces
• 1/2 cup chopped provolone
• 1 teaspoon dried oregano
• Chopped flat leaf parsley for decoration

preparation

1. Preheat the oven to 350 degrees.
2. Cook in boiling brine until 7-8 minutes. drain.
3. Heat the large and deep frying pan over medium heat and add 1 tablespoon of olive oil. Add garlic and parsley and fry for 2 minutes.
4. Add mushrooms and season with salt and pepper. Cook until the mushrooms are soft and most of the juice has been absorbed for 7-8 minutes.
5. Add the spaghetti to the frying pan and add the mushroom mixture.
6. At the same time, use a medium-low fire to melt the butter in the pan. Add in half and then add in a small fire.
7. Reduce the heat to a low temperature and add a few Mozzarella cheese pieces at a time. Cook and stir until it melts for 3-4 minutes. Remove heat and season from salt and pepper.
8. Gently oil a 11 x 7 inch baking tray.
9. Add the Italian cheese sauce to the frying pan, add the pasta-mushroom mixture, and mix well. Pour the mixture into the prepared plate and sprinkle the Protea dry. Sprinkle with dried oregano.
10. Bake for 35-40 minutes until the top begins to brown and most of the sauce has been absorbed. Take it out of the oven and rest for 5 minutes.

For service, it is divided into 4 plates or pasta bowls and decorated with chopped parsley.

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