Spinach and Mushroom Pasta Casserole Recipe
Portobello mushrooms, spinach, cheese and pasta combine to make a casserole your whole family will love!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: American
Keyword: creamy pasta, easy casserole, pasta recipe
Servings: 10
Calories: 312kcal
Skillet
Saucepan
9x13-inch Baking Pan
- 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
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.
Calories: 312kcal | Carbohydrates: 24g | Protein: 12g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 590mg | Potassium: 282mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3839IU | Vitamin C: 2mg | Calcium: 216mg | Iron: 1mg