Spinach and Mushroom Pasta Casserole Recipe
Portobello mushrooms, spinach, cheese and pasta combine to make a casserole your whole family will love!
Serving10
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