A delightful pasta bake combining creamy cheese, fresh spinach, and a hint of herbs for a comforting meal.
Preheat your oven to 180°C (350°F).
Ensure the oven is fully preheated for even cooking.
Cook the macaroni according to package instructions, then drain and set aside.
Cook the pasta al dente as it will continue cooking in the oven.
In a skillet, melt 1 tablespoon of butter over medium heat. Add the onion and garlic, cooking until fragrant.
Stir frequently to prevent burning.
Add the mushrooms, thyme, basil, and tarragon to the skillet. Cook until the mushrooms are tender.
Allow the mushrooms to release their moisture for better flavor.
In a saucepan, melt the remaining butter. Stir in the flour and cook for 2 minutes.
Stir constantly to avoid lumps.
Gradually add the milk, whisking until smooth. Cook until the sauce thickens.
Keep stirring to prevent the sauce from sticking.
Stir in the salt, pepper, Parmesan cheese, and Dijon mustard into the sauce.
Taste and adjust seasoning as needed.
Combine the cooked macaroni with half of the sauce and transfer to a greased baking dish.
Spread the mixture evenly for consistent baking.
Mix the spinach, ricotta, and mushroom mixture with the remaining sauce. Spread over the macaroni.
Ensure the topping is evenly distributed.
Sprinkle the remaining Parmesan cheese on top and bake for 25 minutes, until bubbly and golden.
Let the casserole rest for a few minutes before serving.
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