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Portobello mushrooms, spinach, cheese and pasta combine to make a casserole your whole family will love!
Spinach and Mushroom Pasta Casserole Recipe
Portobello mushrooms, spinach, cheese and pasta combine to make a casserole your whole family will love!
Serving
Ingredients
- 8 ounces Penne Pasta, uncooked
- 2 Tablespoons vegetable oil
- 1 cup portobello mushrooms, sliced
- ½ cup butter
- ¼ cup flour
- 1 teaspoon minced garlic
- ½ teaspoon dried basil
- 2 cups milk
- 2 cups shredded mozzarella cheese
- 10 ounces frozen spinach, thawed and drained
- ¼ cup soy sauce
Instructions
- Preheat oven to 350 degrees F.
- Lightly grease a 9x13-inch baking dish.
- Cook pasta according to al dente package directions and drain.
- Heat oil in saucepan over medium heat. Add mushrooms and saute for 1 minute and set them aside.
- Melt butter in the saucepan. Whisk in flour, garlic and basil. Gradually mix in milk until thickened.
- Stir in one cup cheese until melted. Remove saucepan from heat and stir in cooked pasta, mushrooms, spinach and soy sauce.
- Transfer to prepared baking dish and top with remaining cheese.
- Bake for 20 minutes, or until heated through and cheese is melted.
Nutrition
Calories: 312 kcal · Carbohydrates: 24 g · Protein: 12 g · Fat: 19 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 47 mg · Sodium: 590 mg · Potassium: 282 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 3839 IU · Vitamin C: 2 mg · Calcium: 216 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Wow. This looks delicious. I will be making this for dinner very soon. 🙂
Yum – thank you!
This looks so delicious!!
Taylor
http://tspoonfulofsugar.com
I just made this tonight and it was delish. It was a big hit! It fed 5 people with a small portion for leftovers.
I was wondering if you ever try to add meat to the recipe like chicken maybe? I wonder if it will give it another taste thank you
Delicious, had leftover pasta and sauce, I think I will add chicken for another meal!
Made this tonight and was all looking good until the soy sauce was added. 1/4 cup is way too much and could even be left out. All that we could smell and taste was soy sauce. 1 tbs would have be plenty.
I’m curious about the soy sauce. I read the recipe and thought it looked pretty good until I saw soy sauce was included. I’ll try anything, but is there a huge difference if it is omitted?
You should be fine to leave out the soy sauce if you don’t want it in the recipe. You may need to check it in case it gets too dry. Add a little liquid of your choice.
I just want to say thank you. This is probably one of the first recipes I tried when I began cooking (just two years ago) and its never failed to come out perfect.
I’ve made this dish a total of about 5 times. Experimented a little and added sausages in for some meat.
It’s my go to dish. I believe this is the dish that gave me confidence that I can cook. Lol. So thank you.
Hi Namitha, You just made our whole week! Thanks for you sweet comment. We love to hear from our readers. Have a wonderful day!
Wondering if anyone has tried making it the day before, leaving it in the fridge and cooking it later?