Mushroom, Rosemary & Spinach Pasta Bake

Ingredients

• 2 tablespoons olive oil for topping
• Olive oil for sauteing
• Salt and cracked black pepper
• 500g Rigatoni
• 1 medium onion, diced
• 3 large garlic cloves, diced
• 2 teaspoons finely diced fresh rosemary leaves / 1 teaspoon dried
• 200g White Sliced Meadow Mushrooms, sliced
• 200g Small portobello Meadow Mushrooms, sliced
• 120g baby spinach
• 300g mascarpone
• ¾ cup milk
• 1 ½ cups finely grated parmesan cheese
• 1 cup panko breadcrumbs