Spinach and Mushroom Pasta Bake
Indulge in the ultimate comfort food with this creamy Spinach and Mushroom Pasta Bake, a delightful fusion of earthy cremini mushrooms, tender baby spinach, and al dente penne pasta, all enveloped in a rich, homemade béchamel sauce. Topped with gooey mozzarella and a hint of Parmesan, this baked dish comes out of the oven golden, bubbling, and irresistibly cheesy. Perfect for busy weeknights or cozy gatherings, this recipe delivers mouthwatering flavor while sneaking in nutritious greens. Quick to prepare and easy to customize with optional spices like nutmeg or red pepper flakes, this vegetarian pasta bake is sure to become a household favorite. Serve with a crisp side salad or warm garlic bread for a complete meal that’s both hearty and satisfying.
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Recipe Information
Ingredients
- 300 grams Penne pasta
- 150 grams Baby spinach
- 250 grams Cremini mushrooms
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 50 grams Parmesan cheese, grated
- 120 grams Mozzarella cheese, shredded
- 1 tablespoon Olive oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 0.25 teaspoon Nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the penne pasta until al dente according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes until softened and lightly browned. Stir in the baby spinach and cook for another 2-3 minutes until wilted. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually pour in the milk, whisking constantly to prevent lumps. Cook the béchamel sauce for 4-5 minutes, stirring frequently, until thickened.
Stir in the grated Parmesan cheese, a pinch of nutmeg (if using), 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Adjust seasoning to taste.
In a large mixing bowl, combine the cooked pasta, mushroom and spinach mixture, and the béchamel sauce. Mix until everything is evenly coated.
Transfer the mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top. Optionally, sprinkle red pepper flakes for extra heat.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Let the pasta bake cool for 5 minutes before serving. Enjoy your creamy Spinach and Mushroom Pasta Bake with a side salad or garlic bread!
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 4425 mg | 192% | |
| Total Carbohydrate | 274.6 g | 100% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 31.0 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 2218 mg | 171% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2602 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
