4.58 from 14 votes

Creamy Spinach and Mushroom Pasta Bake

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


  • 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 13x9 baking dish. Top with spinach mushroom cream sauce. Drizzle with mozzarella cheese. Bake for 18-20 minutes or until bubbly.