Baked Tortiglioni with Leek Saffron Cream, Golden Mushrooms, and Thyme Parmesan Crust

Name: Baked Tortiglioni with Leek Saffron Cream, Golden Mushrooms, and Thyme Parmesan Crust
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Italiana
Ingredients: 11.3 oz dried tortiglioni; 10.6 oz leek; 8.8 oz cremini or white mushrooms; 3 cloves garlic; 1 cup heavy cream; 3/4 cup whole milk; 5.3 oz low-moisture mozzarella; 3/4 cup grated Parmesan cheese; 1/3 cup breadcrumbs; 2 tbsp butter; 2 tbsp olive oil; 2 tbsp fresh thyme; 1 pinch saffron threads; 1/4 cup dry white wine; 1/4 tsp nutmeg; 1 1/4 tsp salt; 1/2 tsp black pepper

An original, comforting Italian baked pasta: tortiglioni coated in a silky leek, garlic, cream, and saffron sauce, tossed with golden mushrooms, mozzarella, and a crisp thyme-Parmesan topping.

25 minPrep

35 minCook

60 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g dried tortiglioni (or pasta corta similar)
300 g leek (solo the parte blanca and verde clara, sliced finas)
250 g cremini or white mushrooms (thinly sliced)
3 cloves garlic (chopped finely)
250 ml heavy cream
180 ml whole milk
150 g low-moisture mozzarella (grated)
70 g grated Parmesan cheese (divided)
40 g breadcrumbs
30 g butter
30 ml olive oil (divided)
6 g fresh thyme (solo the leaves, divided)
0.2 g saffron threads
60 ml dry white wine
1 g nutmeg (freshly grated if possible)
8 g salt (or to taste, divided)
2 g black pepper (or to taste, divided)

Nutrition facts

per serving

672 kcal

Calories

24 g

Protein

58 g

Carbs

37 g

Fat

4 g

Fiber

54 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairySulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish with 1 teaspoon of the olive oil.
2
Bring a large pot of water to a boil and add about 1 teaspoon of the salt. Cook the tortiglioni 2 minutes less than the package directions so it stays very al dente. Reserve 120 ml / 1/2 cup of the pasta water, then drain the pasta and toss it with a drizzle of olive oil to prevent sticking.
3
While the pasta cooks, heat a large skillet over medium-high heat with 1 tablespoon of the olive oil. Add the sliced mushrooms and brown them, stirring minimally, for 5 to 7 minutes until they release their moisture. Add a pinch of salt and some of the black pepper, stir, and transfer to a plate.
4
In the same skillet, reduce to medium heat and add the butter with the remaining olive oil. Add the leek and cook for 6 to 8 minutes, stirring, until soft and lightly sweet. Add the garlic and cook 30 seconds more.
5
Add the dry white wine and scrape the bottom of the skillet. Cook for 1 to 2 minutes so the alcohol evaporates. Stir in the cream, milk, saffron, nutmeg, half of the grated Parmesan, and half of the thyme. Simmer gently for 3 to 4 minutes until slightly thickened. Adjust with the remaining salt and more black pepper to taste.
6
Return the mushrooms to the skillet. Add the cooked tortiglioni and toss well. If needed, add some of the reserved pasta water so the sauce becomes silky and coats all the pasta.
7
Transfer the mixture to the baking dish. Scatter the mozzarella over the top.
8
In a small bowl, combine the breadcrumbs with the remaining Parmesan and the remaining thyme. Sprinkle this crust evenly over the pasta.
9
Bake for 12 to 15 minutes at 220 °C / 425 °F, until bubbling around the edges. If you want a deeper golden top, broil for 1 to 2 more minutes, watching closely.
10
Let rest for 5 minutes before serving so the cream can settle and the crust stays crisp.

Chef tips

For deeper flavor, brown the mushrooms in batches so they caramelize instead of steaming. If the sauce thickens too much before baking, loosen it with a little more pasta water.

Substitutions

You can use penne rigate or rigatoni instead of tortiglioni. Mild Gruyere or fontina can replace the mozzarella. If you prefer not to use wine, replace it with the same amount of milk or mild vegetable broth.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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