Spinach and Mushroom Pasta Bake

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Do you love pasta dishes? Do you also love dishes that are hearty and filling? If so, then this Spinach and Mushroom Pasta Bake is the perfect dish for you! It’s made with simple ingredients that you likely have on hand, and it’s SO easy to make. Plus, it’s ridiculously delicious. I guarantee that once you try it, you’ll want to make this dish over and over again. Trust me – it’s THAT good! 🙂

This recipe for Spinach and Mushroom Pasta Bake is a great way to use up leftover pasta. It’s a simple dish that can be made in under 50 minutes, and it’s perfect for a weeknight dinner.

The pasta is baked with creamy Alfredo sauce, fresh mushrooms, and shredded spinach. It’s hearty, healthy, and delicious! You’ll love this easy pasta bake recipe. Give it a try today!

It can be made almost entirely in the skillet, and has a creamy, alfredo-like sauce that is rich in cheese, flavor, and veggies.

 I’m a huge Giada fan, and this pasta bake was adapted from her Creamy Spinach and Mushroom Lasagna. I’ve played with her recipe a lot in the past, but the base has always been her white sauce.

For my pasta bake, I cut down her sauce to serve two, changed the lasagna to regular pasta, and made a couple of other prep and ingredient changes I think you might enjoy. 

The list of ingredients for this dish may seem long, but you probably already have most of them at home. I always have everything for this dish except for the spinach and mushrooms, which I prefer to always buy fresh.

Still, what I love about this recipe is that it truly is a base. If you don’t have spinach and mushrooms at home, you can always use other vegetables on hand, like sweet peppers, broccoli, or even zuccini. Go nuts!

 A couple of ingredients here are optional. The basil is optional because I’ve had it both with and without, and it’s still delicious.

The chicken is also something you can add in if you’d like, which I often do. I can’t count the number of days that I’ve gotten to dinner, only to realize that I haven’t eaten any protein all day. 

And yes, we can thank my mac & cheese addiction for that.

What to serve with Spinach and Mushroom Pasta Bake

Spinach and Mushroom Pasta Bake is a rich and hearty dish that is perfect for a cold winter night. The combination of mushrooms, spinach, and cheese is both flavorful and satisfying.

While this dish can be enjoyed on its own, it can also be paired with a variety of sides.

  • For a simple yet effective pairing, try serving Spinach and Mushroom Pasta Bake with a green salad and garlic bread.
  • The crisp greens will help to cut through the richness of the dish, while the bread will provide a welcome crunch.
  • If you’re looking for something heartier, try serving Spinach and Mushroom Pasta Bake with roasted potatoes or a simple vegetable soup.

No matter what you choose to serve with it, Spinach and Mushroom Pasta Bake is sure to be a hit!

How to make Spinach and Mushroom Pasta Bake

  1. Preheat oven to 350 degrees.
  2. Cook noodles in a 1.5 quart saucepan according to package directions, with a pinch of salt when adding noodles to the pot.
  3. Melt the butter and oil in an oven-safe cast-iron or nonstick skillet over medium heat (cast-iron skillet preferred). Add mushrooms, toss with a pinch of salt and pepper, and saute until water has mostly evaporated and mushrooms are cooked through, about 12 minutes. Remove mushrooms from skillet, drain excess oil from the pan, and give it a quick wipe with a paper towel. (It doesn’t need to be clean – there should still be some of the oil/butter mixture coating the pan.) Whisk in the cream, milk, and flour, and continue whisking until brought to just under a boil. Reduce to low. Sprinkle in both cheeses by the handful, whisking until melted before adding more. Continue to whisk until mixture is smooth.
  4. Remove from heat. Stir in basil, garlic, and spinach. Add salt and pepper to taste. Add mushrooms, pasta, and chicken (if desired), and toss. Top with more cheese. (I sprinkle about 2 tbsp of each cheese, but the combination is up to you!) Drizzle very lightly with olive oil and bake on center rack for 20 minutes. Remove from oven and let sit 5 minutes to set. Dig in!
Yield: 2

Spinach and Mushroom Pasta Bake

Spinach and Mushroom Pasta Bake

Looking for an easy and delicious weeknight meal? This Spinach and Mushroom Pasta Bake is perfect! It's healthy, flavorful, and takes just 50 minutes to make. Plus, it's a great way to use up any leftover pasta you have lying around. So give this recipe a try tonight!

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients

  • 1 cup uncooked penne, bow-tie, or other short noodles
  • 1 tbsp extra virgin olive oil, plus more for drizzling
  • 1 tbsp unsalted butter
  • 5-6 oz (about 2 cups) sliced white button or crimini mushrooms
  • Kosher salt
  • freshly ground black pepper
  • ¾ cup heavy cream, room temperature
  • ⅔ cup whole milk, room temperature
  • 2 tbsp all-purpose flour
  • ¾ cup shredded mozzarella, plus more for topping
  • ¾ cup shredded parmesan, plus more for topping
  • 2 tbsp freshly chopped basil (optional)
  • 2 garlic cloves, finely chopped
  • 5 oz baby spinach, coarsely chopped
  • 1 cup grilled chicken, cubed (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook noodles in a 1.5 quart saucepan according to package directions, with a pinch of salt when adding noodles to the pot.
  3. Melt the butter and oil in an oven-safe cast-iron or nonstick skillet over medium heat (cast-iron skillet preferred). Add mushrooms, toss with a pinch of salt and pepper, and saute until water has mostly evaporated and mushrooms are cooked through, about 12 minutes. Remove mushrooms from skillet, drain excess oil from the pan, and give it a quick wipe with a paper towel. (It doesn't need to be clean - there should still be some of the oil/butter mixture coating the pan.) Whisk in the cream, milk, and flour, and continue whisking until brought to just under a boil. Reduce to low. Sprinkle in both cheeses by the handful, whisking until melted before adding more. Continue to whisk until mixture is smooth.
  4. Remove from heat. Stir in basil, garlic, and spinach. Add salt and pepper to taste. Add mushrooms, pasta, and chicken (if desired), and toss. Top with more cheese. (I sprinkle about 2 tbsp of each cheese, but the combination is up to you!) Drizzle very lightly with olive oil and bake on center rack for 20 minutes. Remove from oven and let sit 5 minutes to set. Dig in!

Nutrition Information

Yield 2 Serving Size 1
Amount Per Serving Calories 1109Total Fat 67gSaturated Fat 37gTrans Fat 1gUnsaturated Fat 26gCholesterol 287mgSodium 1251mgCarbohydrates 60gFiber 5gSugar 10gProtein 69g

FAQ and Tips

Here are some frequently asked questions about Spinach and Mushroom Pasta Bake:

What kind of mushrooms should I use?

Any type of mushroom will work in this recipe. For a more robust flavor, use portobello or shiitake mushrooms. However, white button mushrooms or cremini mushrooms are also delicious (and more budget friendly).

Can I use frozen spinach?

Yes! In fact, using frozen spinach is a great way to save time. Just be sure to thaw the spinach before adding it to the pasta bake. Otherwise, your dish will be watery.

Do I have to use Parmesan cheese?

No, you can substitute any type of hard cheese in this recipe. However, Parmesan pairs best with the other flavors in the dish.

Can I use a different type of pasta for Spinach and Mushroom Pasta Bake?

Yes, you can use any type of pasta you like. Just make sure to cook the pasta according to the package directions before adding it to the bake.

Do I have to use a cream sauce? Can I use a tomato-based sauce instead?

You can use either a cream sauce or a tomato-based sauce. If you are using a tomato-based sauce, you may want to add an extra tablespoon of tomato paste to the recipe to thicken it up.

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