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To truly appreciate the Creamy Spinach and Mushroom Pasta Bake, it's essential to delve into its key ingredients. Each component contributes not only to the flavor profile but also enhances the dish's nutritional value. Let's break down the essential elements that make this recipe a standout.

Creamy Spinach and Mushroom Pasta Bake

Discover the ultimate comfort food with this Creamy Spinach and Mushroom Pasta Bake recipe! Bursting with rich flavors and creamy textures, it’s perfect for family meals or cozy nights. This dish shines with sautéed onions, garlic, and fresh vegetables, all enveloped in a luscious sauce made from heavy cream and cheese. Easy to prepare, this pasta bake is versatile enough to cater to various dietary needs, making it a favorite for both vegetarians and meat lovers. Dive into this delicious recipe and make it a staple for your dining 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)

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 topping)

Fresh basil leaves, for garnish

Instructions
 

Preheat oven: Start by preheating your oven to 375°F (190°C).

    Cook pasta: In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente. Drain and set aside.

      Sauté vegetables: In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for about 3-4 minutes until translucent. Then add the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are browned.

        Add spinach and season: Stir in the chopped spinach, thyme, salt, black pepper, and optional red pepper flakes. Cook until the spinach is wilted, about 2 minutes.

          Make the sauce: Pour in the heavy cream and vegetable broth, stirring to combine. Bring to a gentle simmer and then mix in 3/4 cup (75g) of grated Parmesan cheese until melted and well combined.

            Combine pasta and sauce: In a large mixing bowl, combine the cooked pasta with the creamy spinach and mushroom sauce, stirring well to coat the pasta evenly.

              Transfer to baking dish: Pour the pasta mixture into a greased 9x13 inch (23x33cm) baking dish, spreading it evenly.

                Add cheese and breadcrumbs: Top with the remaining Parmesan cheese, mozzarella cheese, and if desired, sprinkle breadcrumbs over the top for an added crunch.

                  Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.

                    Garnish and serve: Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

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