This Baked Penne with Mushrooms & Spinach recipe is a cozy, comforting dish that’s perfect for a hearty weeknight dinner or a family gathering. With tender pasta, earthy mushrooms, and fresh spinach all wrapped in a creamy sauce and baked to perfection, this dish will have your taste buds dancing.

It’s the ultimate blend of creamy, savory, and slightly tangy flavors, making it a fantastic vegetarian meal that’s filling and full of flavor. Plus, it’s easy to customize to your liking whether you want to add more veggies, a different type of cheese, or even some protein, it’s a dish that never disappoints.

Why You’ll Love Baked Penne with Mushrooms & Spinach

• Creamy and Comforting: The blend of mozzarella and ricotta cheese makes it rich and indulgent, while the spinach and mushrooms keep things fresh and balanced.
• Vegetarian-Friendly: A meatless dish that’s still filling and satisfying—perfect for Meatless Mondays or anyone looking to add more plant-based meals to their diet.
• One-Dish Meal: Everything gets baked in one dish, making cleanup a breeze.
• Customizable: You can easily make this dish your own by adding extra veggies, using gluten-free pasta, or even tossing in some grilled chicken for added protein.

Ingredients

Here’s everything you’ll need to make this creamy and flavorful baked penne:

For the Pasta:

• 1 pound penne pasta
• Salt (for pasta water)

For the Veggies:

• 1 tablespoon olive oil
• 2 cups mushrooms, sliced (button or cremini work great)
• 3 cloves garlic, minced
• 4 cups fresh spinach (about 4 ounces)
• Salt and pepper, to taste

For the Sauce:

• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese (divided)
• 1/2 cup grated Parmesan cheese
• 1 egg (optional, for added richness)
• 1/2 cup milk (or cream for extra creaminess)
• 1 teaspoon dried Italian seasoning (or fresh basil/oregano)
• Salt and pepper, to taste

For the Topping:

• 1/2 cup mozzarella cheese, shredded (for topping)
• Fresh basil or parsley for garnish (optional)

Instructions

Step 1: Cook the Pasta

Start by cooking the penne according to the package instructions, making sure to salt the water generously. Once cooked, drain the pasta, reserving about 1/2 cup of pasta water, and set it aside.

Step 2: Sauté the Vegetables

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they release their moisture and become golden brown. Add the minced garlic and sauté for another 1-2 minutes until fragrant.

Once the garlic is fragrant, add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Season with salt and pepper to taste, then set the skillet aside.

Step 3: Prepare the Sauce

In a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella, Parmesan cheese, and milk (or cream). If you want a richer sauce, you can whisk in an egg. Add the dried Italian seasoning, salt, and pepper, and mix everything together until smooth and creamy.

Step 4: Combine Pasta, Veggies, and Sauce

Add the cooked penne to the sauce mixture, followed by the sautéed mushrooms and spinach. Stir everything together to evenly coat the pasta with the creamy sauce. If the mixture seems too thick, add a little reserved pasta water to loosen it up.

Step 5: Bake the Penne

Transfer the pasta mixture into a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella cheese on top, making sure to cover the surface evenly.

Step 6: Bake

Preheat your oven to 375°F (190°C). Bake the penne uncovered for 25-30 minutes, or until the cheese is bubbly and golden brown. For an extra crispy top, you can broil it for 1-2 minutes at the end, but keep an eye on it to prevent burning.

Step 7: Serve and Enjoy

Once the baked penne is done, remove it from the oven and let it rest for a few minutes. Garnish with fresh basil or parsley, and serve hot with a side of garlic bread or a simple salad.

Nutrition Facts

(Per serving, based on 6 servings):

• Calories: 380
• Protein: 17g
• Carbs: 43g
• Fat: 18g
• Fiber: 4g

Preparation Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Tips and Variations

• Add Protein: For a heartier meal, you can add grilled chicken, turkey sausage, or even crumbled bacon.
• Make It Vegan: Use plant-based ricotta, mozzarella, and Parmesan alternatives to make this dish vegan-friendly.
• Different Vegetables: Feel free to add other veggies like zucchini, bell peppers, or even artichokes to the mix for extra flavor.
• Gluten-Free Option: Swap out the regular penne for gluten-free pasta to make this dish suitable for those with gluten sensitivities.
• Make Ahead: You can prepare the casserole in advance and store it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.

FAQ’s

1. Can I use frozen spinach?
   Yes! Frozen spinach works well, but make sure to thaw and drain it completely before using.
2. Can I use a different type of pasta?
   Absolutely! You can use rigatoni, ziti, or any other pasta shape you prefer.
3. Can I freeze this baked penne?
   Yes! After baking, let it cool completely, then cover it tightly with plastic wrap and foil. It can be frozen for up to 3 months. Reheat it in the oven until heated through.
4. What if I don’t have ricotta cheese?
   You can substitute ricotta with cottage cheese, cream cheese, or mascarpone for a different but still creamy texture.
5. Can I make this in a slow cooker?
   Yes! Cook the pasta and sauté the vegetables, then mix everything together and cook in the slow cooker on low for 2-3 hours, or until the cheese is melted and bubbly.

Conclusion

Baked Penne with Mushrooms & Spinach is a comforting, satisfying, and versatile dish that’s sure to please everyone at the table. It’s the perfect balance of creamy, cheesy goodness and fresh, earthy flavors. Whether you’re serving it for dinner or bringing it to a potluck, this baked penne will be a hit every time.

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