Pasta with spinach & mushroom sautéed in butter and garlic then baked in parmesan cream sauce. This creamy pasta casserole is packed full of flavor and makes a delicious quick weeknight dinner!
A 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.
What You Will Need
To make this pasta bake you will need:
- Uncooked pasta (any type will work!)
- Light Cream or Half & Half
- Parmesan and Mozzarella Cheese
- Seasoning and a few other pantry staples
I sautéed onions, garlic, mushrooms, and spinach then incorporated flour to form a roux.
Next, stir in the 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! This pasta with spinach and mushrooms comes together in under 30 minutes and stores can be prepped ahead of time and frozen.
How to Freeze and Reheat
To Refrigerate: The pasta will last up to 4 days in the refrigerator in an air-tight container.
To Freeze: You can freeze in an oven-safe casserole dish or foil pan then toss it into the oven to re-heat.
Creamy Spinach and Mushroom Pasta Bake
- 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
- Pre-heat oven to 375F.In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Set aside.
- 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.
- 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.
- Pour cooked pasta into a large 13×9 baking dish. Top with spinach mushroom cream sauce. Drizzle with mozzarella cheese. Bake for 18-20 minutes or until bubbly.
Could I use a different type of cheese, like Monterey Jack instead of mozza?
The recipe is awesome, but you really need to add the boiling and pasta cook time to your total time. That doubles the 25 minute total. This is posted as an easy weeknight meal and the difference between 25 minutes and and almost an hour make all the difference.
Delicious! Used frozen spinach and a mixture of button and swiss mushrooms. Could very easily adapt to add cooked roast chicken or bacon. Easy to make vegan also. Thanks for the dinner inspiration tonight 🙂
This was so yummy! I used double cream and added fresh basil too. I added sauce in between layers of pasta before cooking which was nice as it stayed very saucy! Also the part where the flour is added, I did in a separate pan adding the vegetable broth, cream and parmesan then mixed into the mushrooms.
Delish. Add a bit of ricotta to the pasta before adding the sauce. Tasted like a veggie baked ziti of sorts. I would make and mix in a little more sauce then the recipe calls for if you plan on baking/reheating. Thanks for the recipe !
Made this today. I added shredded rotisserie chicken, sliced carrots and frozen peas. Can’t wait until dinner
Photos are Awesome !!! Thank You For Sharing this Recipe !!! This Recipe is Look So Fresh, Healthy and Delicious to Prepare. Nice Blog to Follow while Preparing Recipes.
Thank you for taking the time to leave a positive review!
Was looking for a vegetarian pasta dish with cream sauce as I ran out of tomato sauce. I can’t express enough how delicious this was! I couldn’t find vegetable broth so used the water and was still delicious. I’m so excited to eat the leftovers tonight. Thank you for a great recipe!
Tamela Bynon says
Was delicious, family devoured it. Clarify your directions, that the mozzarella is shredded, and the chopped parsley disappeared from the instructions. I just sprinkled on top after it came out of oven for fresh herb flavor. Was concerned how the flour was going to get browned with all the wet spinach and mushrooms already in the pan, but it worked out OK. I also tempered the cream with some of the hot pan broth before pouring it all into the hot broth/pan. We added can of salmon, as I was out of tuna. Would have been delicious meatless, too. Thanks, this recipe is a keeper as we like our pasta casseroles not swimming in sauce.
This looks delicious. Could you use frozen spinach in this recipe?
This was very yummy! ! I only had a little mozzarella , so used thin slices of deli provolone cheese on top.
Can you make ahead of time and keep in fridge overnight before cooking?
Absolutely! it will be perfectly fine over-night.
Lori Ellwood says
I make this often it’s amazingly so yummy. I want to make 2 pans for Christmas. Can I freeze ahead? if so do I freeze it before or after it’s baked? Thanks!
Happy you are enjoying this dish, Lori! To freeze, follow the recipe to step 4 and freeze after sprinkling on the mozzarella before it’s baked. Then when ready, thaw and pop in the oven to bake!
Enjoyed this dish so much! Do you know if it would freeze well?
Good reCIPE THAT i CHANGED SLIGHTLY BY OMITTING CREAM AND USING RICOTTA CHEESE INSTEAD AND A LITTLE PLAIN YOGURT. aLSO MIXED THE PASTA AND SAUCE TOGETHER BEFORE BAKING. tOPPED WITH SHREDDED CHEDDAR.AND BROWNED UNDER BROILER.
btw PARSLEY IS NOT SHOWN AS USED IN THE DIRECTIONS.
DeliciOus! SUBSTITUTEd light sour cream for cream and Chicken stOck ILO veggie. UsEd egg noodles. This recipe is a keeper! Thank you!
ANNE MARIE says
JUST MADE THIS. IT WAS SCRUMPTIOUS!!! THANK YOU!
ANNE MARIE says
JUST MADE THIS. IT WAS SCRUMPTIOUS!!!
Patricia DeVito says
It’s in the oven. Smells delicious. Some warm bread on the side. Perfect snow day dish. Thank you for sharing
Thanks for the feedback, Patricia! Enjoy 🙂
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.
Thanks for the feedback! Glad you enjoyed the pasta 🙂
Looks wonderful but how many serving are in the 13×9″ pan? It tells us that there are 413 calories per serving.
Christie Millette says
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 says
Tried recipe last evening, very delicious!
Making it now and realize there is no oven temp setting… going with the standard 350 and hoping it doesn’t dry out.
I got too lost in the recipe! just added the temp. Pre-heat the oven to 375F before doing anything else.
This pasta bake looks so creamy and packed with flavor! Loving the spinach and all the cheese 🙂 Pinning!