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Once your creamy spinach and mushroom pasta mixture is fully prepared, it’s time to transfer it to a baking dish. This step is crucial for ensuring that the pasta bakes evenly, resulting in a delightful texture throughout. Begin by choosing a suitable baking dish, ideally one that is about 9x13 inches for optimal cooking.

Creamy Spinach and Mushroom Pasta Bake

Discover the ultimate comfort food with this Creamy Spinach and Mushroom Pasta Bake! Rich, satisfying, and bursting with flavor, this dish features perfectly cooked penne pasta enveloped in a creamy sauce enriched with sautéed mushrooms and vibrant spinach. Not only is it delicious, but it also packs a nutritious punch with the health benefits of its wholesome ingredients. Perfect for family dinners or gatherings, this pasta bake is sure to become a favorite. Enjoy the cozy feeling it brings to your table!
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Ingredients
  

8 ounces (225g) penne pasta

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

8 ounces (225g) mushrooms, sliced (cremini or button)

4 ounces (115g) fresh spinach, chopped

1 teaspoon dried thyme

Salt and black pepper, to taste

1/2 teaspoon red pepper flakes (optional, for a bit of heat)

1 cup (240ml) heavy cream

1 cup (240ml) vegetable broth

1 cup (100g) grated Parmesan cheese, divided

1 cup (100g) shredded mozzarella cheese

1/2 cup (60g) breadcrumbs (optional, for a crunchy topping)

Fresh basil leaves, for garnish

Instructions
 

Preheat oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s ready for the pasta bake.

    Cook pasta: In a large pot filled with boiling salted water, cook the penne pasta according to the package instructions until al dente (usually about 8-10 minutes). Once cooked, drain and set aside.

      Sauté vegetables: In a large skillet over medium heat, pour in the olive oil. When the oil shimmers, add the finely chopped onion and sauté for approximately 3-4 minutes until it becomes soft and translucent. Next, add the minced garlic and sliced mushrooms; cook for an additional 5-7 minutes until the mushrooms are browned and tender.

        Add spinach and season: Stir in the chopped spinach along with the dried thyme, salt, black pepper, and optional red pepper flakes. Cook for about 2 minutes, or until the spinach has wilted down significantly.

          Make the sauce: Slowly pour in the heavy cream and vegetable broth while stirring to combine. Bring the mixture to a gentle simmer, then add 3/4 cup (75g) of the grated Parmesan cheese. Stir continuously until the cheese is melted and the sauce is smooth.

            Combine pasta and sauce: In a large mixing bowl, add the drained pasta to the creamy spinach and mushroom sauce. Stir gently but thoroughly to coat the pasta evenly with the sauce.

              Transfer to baking dish: Pour the pasta mixture into a greased 9x13 inch (23x33 cm) baking dish, spreading the pasta and sauce evenly across the dish.

                Add cheese and breadcrumbs: Sprinkle the remaining Parmesan cheese and shredded mozzarella cheese over the top. If you like a crunchy texture, you can also add breadcrumbs evenly across the top.

                  Bake: Carefully place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbling and the top turns a lovely golden brown.

                    Garnish and serve: Once baked, take the dish out of the oven and allow it to cool for a few minutes. Just before serving, adorn the top with fresh basil leaves for a burst of color and flavor.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6 servings

                        - Presentation Tips: For an impressive presentation, serve individual portions and garnish each plate with a sprinkle of additional Parmesan and a basil leaf. Pair with a crisp green salad for a delightful meal!