This Cheesy Spinach and Mushroom Pasta Bake is a delightful dish that brings together the rich flavors of garlic, creamy sauce, and fresh vegetables. The combination of tender pasta, earthy mushrooms, and vibrant spinach creates a comforting meal that’s perfect for any night of the week.
The garlic cream sauce is the star of the show, enveloping every piece of pasta in a velvety texture. Topped with a golden layer of cheese, this bake is not only satisfying but also makes for great leftovers. Let’s dive into this easy recipe and discover how to create this mouthwatering dish!
Ingredients
INGREDIENTS
- 8 oz pasta (penne or rigatoni)
- 2 cups fresh spinach
- 8 oz mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté until golden brown, about 5-7 minutes.
- Add minced garlic to the skillet and cook for an additional minute until fragrant.
- Stir in the fresh spinach and cook until wilted. Season with salt, pepper, oregano, and red pepper flakes if using.
- In a mixing bowl, combine the cooked pasta, sautéed vegetables, heavy cream, mozzarella, and half of the Parmesan cheese. Mix until well combined.
- Transfer the pasta mixture to a greased baking dish. Top with the remaining Parmesan cheese and extra mozzarella if desired.
- Bake in the preheated oven for 20-25 minutes until bubbly and golden on top. Allow to cool slightly before serving.
Notes
Tip: Add a sprinkle of fresh basil or parsley on top before serving for added freshness!
For a little extra flavor, consider sautéing the mushrooms with a splash of white wine before adding them to the pasta. You can also add cooked chicken or sausage for added protein.
If you’re looking for a lighter version, substitute half of the pasta with zucchini noodles or whole grain pasta. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.
