Creamy Spinach and Mushroom Pasta Bake
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!
Servings 6
Calories 412kcal
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
- 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.
Nutrition
Serving: 1serving | Calories: 412kcal | Carbohydrates: 50g | Protein: 17g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 481mg | Potassium: 518mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2042IU | Vitamin C: 9mg | Calcium: 196mg | Iron: 2mg