Not Too Spicy Baked Macaroni Recipe

Name: Not Too Spicy Baked Macaroni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb elbow macaroni noodles; 3 tablespoons extra virgin olive oil; 12 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; ½ teaspoon red pepper flakes (more or less to suit your hotness factor!!!); ½ cup breadcrumbs; ¼ cup grated parmesan cheese, plus; ⅓ cup grated parmesan cheese; ¼ cup romano cheese, plus; ⅓ cup romano cheese; 2 tablespoons butter, softened plus; 2 tablespoons butter; 12 ounces mozzarella cheese, cubed; ¼ teaspoon ground nutmeg

Servings: persons

1 lb elbow macaroni noodles
3 tablespoons extra virgin olive oil
12 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
½ teaspoon red pepper flakes (more or less to suit your hotness factor!!!)
½ cup breadcrumbs
¼ cup grated parmesan cheese, plus
⅓ cup grated parmesan cheese
¼ cup romano cheese, plus
⅓ cup romano cheese
2 tablespoons butter, softened plus
2 tablespoons butter
12 ounces mozzarella cheese, cubed
¼ teaspoon ground nutmeg

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
).
14
Spoon into prepared dish and top with remaining bread crumb mixture and dot the top with the remaining butter.
15
Bake until the top is golden brown, about 35-40 minutes.
16
Enjoy!

1427

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb elbow macaroni noodles, 3 tablespoons extra virgin olive oil, 12 lb assorted mushroom, quartered, 1 onion, chopped, and more.

Yes, Not Too Spicy Baked Macaroni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Not Too Spicy Baked Macaroni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions