Portobello mushrooms, spinach, cheese and pasta combine to make a casserole your whole family will love!
Serves: 10
Spinach and Mushroom Pasta Casserole Recipe
Portobello mushrooms, spinach, cheese and pasta combine to make a casserole your whole family will love!
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
Equipment
- Skillet
- Saucepan
- 9x13-inch Baking Pan
Recipe Details
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Wow. This looks delicious. I will be making this for dinner very soon. :)
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Yum - thank you!
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This looks so delicious!! Taylor http://tspoonfulofsugar.com
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I just made this tonight and it was delish. It was a big hit! It fed 5 people with a small portion for leftovers.
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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
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Delicious, had leftover pasta and sauce, I think I will add chicken for another meal!
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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.
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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?
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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.
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Wondering if anyone has tried making it the day before, leaving it in the fridge and cooking it later?