Creamy Mushroom Spinach 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
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tablespoon all-purpose flour
  • ½ cup vegetable broth (or water)
  • 1 cup light cream (or half and half)
  • ¼ 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. Sprinkle with mozzarella cheese. Bake for 18-20 minutes or until bubbly.


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