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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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: creamy pasta, easy casserole, pasta recipe
Servings: 10
Calories: 312kcal

Equipment

  • Skillet
  • Saucepan
  • 9x13-inch Baking Pan

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: 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