Ultimate Savory Mushroom and Spinach Conchigliette Bake

Ingredients

• 12 oz (340 g) conchigliette pasta
• Salt (for pasta water)
• 2 tablespoons (30 mL) olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 oz (227 g) cremini mushrooms, sliced
• 4 cups (120 g) fresh spinach, roughly chopped
• ½ teaspoon (2 g) crushed red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup (240 mL) heavy cream
• 1 cup (100 g) shredded mozzarella cheese
• ½ cup (50 g) grated Parmesan cheese
• 1 teaspoon (5 g) dried Italian herbs (oregano, basil, etc.)
• Extra ½ cup (50 g) shredded mozzarella cheese
• Chopped fresh parsley (for garnish, optional)