Finely chopped onion and fry the garlic in the oil. Add chopped stalks of the mushrooms, and a few minutes later and diced tomato. Finally added and frozen spinach, seasoned with salt and pepper and stew for about 10 minutes During this time Gorgonzola crushing it with a fork with 1-2 tbsp of cream. Caps of the mushrooms, sprinkle with salt and pepper and fill with the mixture of gorgozola and cream. In lightly greased tray spread the pasta (not boiled) and spinach stuffing on them. Top placed stuffed mushroom caps. All pour the rest of the cream. If necessary add water to cover the pasta. Bake at 200 C for 20-30 minutes.