忌廉蘑菇菠菜焗意粉
用自製蒜蓉青醬製成的忌廉芝士蘑菇菠菜焗意粉，靈感來自 Boston Pizza 的經典食譜——做法更清淡，全家大細都喜歡！
Boston Pizza Copycat – Lighter Version
Also known in our house as "The Pasta Bake," as this one-of-a-kind creation has earned its special spot on our dinner table!
This creamy mushroom and spinach pasta bake is my take on the beloved Boston Pizza classic—lighter, fresher, and (dare I say?) even more addictive. It's rich but balanced, indulgent but not heavy, and absolutely loaded with flavour from sautéed mushrooms, garlic, and tender spinach all wrapped up in a creamy, cheesy sauce.
But what really sets this pasta apart? It's the one dish that makes even picky eaters fall completely in love with it.
My son Ryan—who usually nibbles like a bird—devours this pasta. I mean truly devours. Whether we ordered it from Boston Pizza or I made it from scratch, he'd go back for seconds, thirds… and sometimes fifths. I've seen him eat more of this than I ever imagined his little stomach could handle. He once had it for breakfast, lunch, and dinner—and I didn't even mind, because it's filled with veggies, whole ingredients, and joy.
And he's not the only one. At get-togethers, whenever I make this pasta, I see the kids come back for seconds and thirds. Adults rave about it too—creamy, garlicky, mushroomy comfort that hits all the right notes without weighing you down.
Whether you call it Mushroom Spinach Bake or Paradise Pasta, this dish earns its place in your regular dinner rotation. It's family-friendly, crowd-pleasing, and perfect for prepping ahead. And as a bonus: it reheats like a dream.
Why You'll Love It
- Inspired by Boston Pizza's famous Mushroom & Spinach Bake
- Made lighter for everyday comfort without compromise
- Vegetarian-friendly and packed with umami
- Kid-tested, adult-approved
- Freezer-friendly and great for make-ahead meals
If you've been searching for a creamy pasta recipe that satisfies everyone at the table, this is the one.
材料
- 意粉及蔬菜：
- 10 安士（285克）通心粉（penne）
- 2 茶匙（10 毫升）橄欖油 *（比傳統做法少油，但炒菜已經夠用）*
- 2–3 瓣蒜頭，切碎
- 8 安士（225克）白蘑菇或栗蘑，切片
- 70克（2.5 安士）嫩菠菜，約半包標準 5 安士裝
- 鹽及黑胡椒適量
- 忌廉蒜蓉青醬汁：
- 1 湯匙（15 克）牛油
- 2 湯匙（15 克）普通麵粉
- ¾ 杯（180 毫升）10% 鮮忌廩
- 1 杯（240 毫升）低鈉雞湯
- ½ 杯（120 毫升）1% 或 2% 牛奶
- ⅓ 杯羅勒青醬 *（自製或買現成的都可以）*
- ¼ 杯（25 克）現磨巴馬臣芝士
- ½ 茶匙洋蔥粉 *（可不加）*
- ¾ 茶匙乾牛至
- 少許肉豆蔻粉
- 焗製芝士拼配：
- 1 杯（225 克）薄餅馬蘇里拉芝士 *（高水分，已刨絲）*
- ½ 杯（55 克）刨絲 Provolone 芝士 *（買唔到的話，可以加多啲 Gouda 代替）*
- ½ 杯（55 克）刨絲 Gouda 芝士
- 2 湯匙（15 克）巴馬臣芝士
做法
意粉與蔬菜
1第一步
將通心粉放入加了鹽的沸水中，煮至剛好彈牙（al dente）即可，瀝乾備用。切記唔好煮過頭——入爐之後仲會繼續熟㗎！
忌廉蒜香青醬
2第二步
用大平底鑊以中大火加熱橄欖油，放入蘑菇炒至出水並微微上色，大約需要 7–10 分鐘。用少少鹽和黑胡椒調味。加入牛油，待其溶化。篩入麵粉，炒一分鐘去除麵粉的生味。加入蒜蓉，炒大約 15–20 秒至香味散出即可。
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第三步
慢慢地將鮮忌廩、雞湯和牛奶逐少倒入鑊中，一邊倒一邊不停攪拌，直至醬汁變稠，大約需要 3–5 分鐘。最後一分鐘放入菠菜，讓它稍為收縮。拌入青醬、巴馬臣芝士、洋蔥粉和肉豆蔻粉，試一下味道，按個人口味加鹽和黑胡椒調整。加入煮熟瀝乾的通心粉，拌勻令每條粉都裹上醬汁。
組合與焗製
4第四步
預熱焗爐至 400°F（200°C）。將意粉混合物倒入已塗油的 9x13 吋（23x33 厘米）焗盤中，均勻地鋪上芝士拼配。不加蓋，焗約 20 分鐘，至表面滋滋冒泡並微微金黃。如果想上色更深，可以開上火（broil）燒多一會兒。
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第五步
預先準備好放咗雪櫃的焗意粉重新加熱： 焗之前先喺室溫放置 30 分鐘，讓食物稍微回溫——如果直接從雪櫃拎出嚟焗，中間可能未夠熱，但表面已經過焦。預熱焗爐至 400°F（200°C）。用錫紙密封焗盤，蒸氣會令食物均勻受熱，保持濕潤。加蓋焗 15–20 分鐘，直至中間夠熱（如有溫度計，內部溫度約 160°F / 71°C）。揭開錫紙，再焗 5–7 分鐘，讓芝士溶化並輕微上色。想要金黃焦脆的芝士表面，可以最後開上火（broil）燒 1–2 分鐘——但要守住，唔好燒焦咋！總共需時 20–27 分鐘，視乎入爐時食物有幾凍——越凍就要焗耐啲，回到室溫就快啲好。
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