Spinach and Mushroom Pasta Casserole Recipe

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Published: May 28, 2015Updated: May 6, 2021Author: Kristen Hills
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Spinach and Mushroom Pasta Casserole Recipe

Portobello mushrooms, spinach, cheese and pasta combine to make a casserole your whole family will love!

spinach and mushroom pasta casserole
Serves: 10

Spinach and Mushroom Pasta Casserole Recipe

Portobello mushrooms, spinach, cheese and pasta combine to make a casserole your whole family will love!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
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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

Course: Main Course
Cuisine: American

 

Delicious Spinach and Mushroom Pasta Casserole from SixSistersStuff.com

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  1. Erin @ Miss Scrambled Egg says:
    May 28, 2015
    Wow. This looks delicious. I will be making this for dinner very soon. :)
    Reply
  2. Liz says:
    May 28, 2015
    Yum - thank you!
    Reply
  3. Taylor says:
    May 29, 2015
    This looks so delicious!! Taylor http://tspoonfulofsugar.com
    Reply
  4. Dawn says:
    May 31, 2015
    I just made this tonight and it was delish. It was a big hit! It fed 5 people with a small portion for leftovers.
    Reply
  5. Carla says:
    June 3, 2015
    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
    Reply
  6. Cheryl says:
    July 6, 2015
    Delicious, had leftover pasta and sauce, I think I will add chicken for another meal!
    Reply
  7. Mark says:
    February 29, 2016
    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.
    Reply
  8. Chris J says:
    September 28, 2016
    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?
    Reply
    • Cyd says:
      September 28, 2016
      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.
      Reply
  9. Namitha Mani says:
    August 8, 2018
    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.
    Reply
    • Cyd says:
      August 8, 2018
      Hi Namitha, You just made our whole week! Thanks for you sweet comment. We love to hear from our readers. Have a wonderful day!
      Reply
  10. Kathryn Sibayan says:
    September 13, 2018
    Wondering if anyone has tried making it the day before, leaving it in the fridge and cooking it later?
    Reply
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