Creamy Spinach and Mushroom Pasta Bake

Pasta with spinach and mushrooms sautéed in butter and garlic then baked in parmesan cream sauce.Creamy Spinach and Mushroom Pasta BakeA pasta casserole is the perfect weeknight dish because it’s warm and comforting and feeds the entire family. This spinach and mushroom pasta is creamy and full of flavor thanks to my favorite garlic parmesan cream sauce. I sautéed onions, garlic, mushrooms and spinach then added cream and parmesan and mixed the cream sauce in with the pasta, topped with mozzarella cheese and baked until bubbly. The result is a creamy, hearty pasta that is sure to please the entire family!Creamy Spinach and Mushroom Pasta BakeCreamy Spinach and Mushroom Pasta Bake Creamy Spinach and Mushroom Pasta Bake Creamy Spinach and Mushroom Pasta BakeCreamy Spinach and Mushroom Pasta BakeThis pasta with spinach and mushrooms comes together in under 30 minutes and stores can be prepped ahead of time and frozen. I like to use the 14 Piece Glass Bake, Serve & Store Set OXO glass bakeware because it’s made of thermal shock resistant borosilicate glass, which means the Bakeware can go from freezer to oven or microwave without cracking – both lines can withstand up to 250 degrees Fahrenheit of temperature change so you can freeze a casserole or any other dish then toss it into the oven!Creamy Spinach and Mushroom Pasta Bake

4.84 from 6 votes
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Creamy Spinach and Mushroom Pasta Bake

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 -6
Author Layla

Ingredients

  • 12 oz pasta uncooked
  • 2 tablespoons unsalted butter
  • 1 small onion diced
  • 1 pound mushrooms of choice thinly sliced
  • 2 cloves garlic minced
  • 3 cups baby spinach
  • 1 teaspoon italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tablespoon all-purpose flour
  • 1/2 cup vegetable broth or water
  • 1 cup light cream or half and half
  • 1/4 cup freshly grated Parmesan
  • 1 cup mozzarella cheese
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  1. Pre-heat oven to 375F.

    In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Set aside.

  2. Melt butter in a large skillet over medium heat. onion and mushrooms, cook for 2-3 minute or until the mushrooms are soft and tender. Add garlic, spinach, italian seasoning, and salt + pepper. cook for another minute.

  3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth and then cream, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in parmesan just before turning off heat.
  4. Pour cooked pasta into a large 13x9 baking dish. Top with spinach mushroom cream sauce. Drizzle with mozzarella cheese. Bake for 18-20 minutes or until bubbly.

Creamy Spinach and Mushroom Pasta Bake Nutritional FactsPIN RECIPECreamy Spinach and Mushroom Pasta BakeDisclosure: I received a OXO 14-Piece Glass Bake, Serve & Store set to try out and let you guys know how they are and I couldn’t be happier with my new set! 

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    Comments

    Karen

    DeliciOus! SUBSTITUTEd light sour cream for cream and Chicken stOck ILO veggie. UsEd egg noodles. This recipe is a keeper! Thank you!

    ANNE MARIE

    JUST MADE THIS. IT WAS SCRUMPTIOUS!!! THANK YOU!

    ANNE MARIE

    JUST MADE THIS. IT WAS SCRUMPTIOUS!!!

    Patricia DeVito

    It’s in the oven. Smells delicious. Some warm bread on the side. Perfect snow day dish. Thank you for sharing

      Layla

      Thanks for the feedback, Patricia! Enjoy 🙂

    Eb

    Really delicious. Chopped the spinach. I thickened the broth and cream with arrowroot since I’m gluten free. Topped with asiago. Nice subtle nuttiness with the spinach. Thanks for the inspiration. I think it would be good with chopped up ham too.

      Layla

      Thanks for the feedback! Glad you enjoyed the pasta 🙂

    Patricia

    Looks wonderful but how many serving are in the 13×9″ pan? It tells us that there are 413 calories per serving.

    Christie Millette

    This was delicious! We used portobellos instead of button, subbed cashew milk for the cream, and added a bit of thyme. My husband had 3 servings, and he’s a meat eater.

    Veronica Williams

    Tried recipe last evening, very delicious!

    Anonymous

    Making it now and realize there is no oven temp setting… going with the standard 350 and hoping it doesn’t dry out.

      Layla

      I got too lost in the recipe! just added the temp. Pre-heat the oven to 375F before doing anything else.

    Medha

    This pasta bake looks so creamy and packed with flavor! Loving the spinach and all the cheese 🙂 Pinning!