Description
Baked Penne with Mushrooms & Spinach is a hearty, vegetarian pasta casserole featuring tender penne tossed with sautéed mushrooms, fresh spinach, and a creamy, cheesy béchamel sauce, all baked to golden perfection.
Ingredients
Scale
- 12 oz (340g) penne pasta
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 10 oz (280g) mushrooms, sliced (button or cremini)
- 5 oz (140g) baby spinach
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon nutmeg
- Salt and black pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the penne according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 4 minutes.
- Add garlic and mushrooms. Sauté until mushrooms are browned and tender, about 6–8 minutes.
- Stir in spinach and cook until wilted. Season with salt and pepper. Remove from heat.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly add milk, whisking constantly until smooth. Simmer until thickened, about 5 minutes.
- Stir in nutmeg, salt, and pepper. Remove from heat and mix in half of the mozzarella and all of the Parmesan cheese until melted.
- In a large bowl, combine cooked pasta, mushroom-spinach mixture, and béchamel sauce. Mix well and transfer to the prepared baking dish.
- Top with remaining mozzarella. Bake for 20–25 minutes or until bubbly and golden on top.
- Let rest for 5 minutes before serving.
Notes
- Use whole wheat or gluten-free pasta for dietary needs.
- Add red pepper flakes for a touch of heat.
- You can prepare it ahead and bake just before serving.
- Pairs well with a fresh green salad or garlic bread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 40mg
Keywords: baked penne, mushroom pasta bake, spinach pasta, vegetarian casserole, creamy baked pasta