Creamy Spinach Mushroom Pasta Bake

Welcome to the ultimate comfort food experience with this Creamy Parmesan Spinach & Mushroom Pasta Bake. Combining tender pasta, earthy mushrooms, vibrant spinach, and a rich, velvety cheese sauce, this dish is guaranteed to become a household favorite.

Why You Will Love This Recipe

This Creamy Parmesan Spinach & Mushroom Pasta Bake is the epitome of comfort food done right. It comes together with simple, wholesome ingredients and delivers restaurant-quality flavor straight from your oven. Whether you are feeding a hungry family on a busy weeknight or looking for a reliable dish to bring to a potluck, this pasta bake never fails to impress. Plus, the combination of melted mozzarella and sharp Parmesan creates an irresistible golden crust on top that everyone will fight over.

Ingredients

• 1 pound penne or rigatoni pasta
• 3 tablespoons unsalted butter
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 3 cups fresh baby spinach
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1.5 cups freshly grated Parmesan cheese
• 1.5 cups shredded mozzarella cheese, divided
• 1/2 teaspoon Italian seasoning
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Step-by-Step Instructions

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain.
3. Melt the butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook until browned and moisture has evaporated, about 5 to 7 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant. Add the fresh baby spinach and cook just until wilted. Remove the mixture from the skillet and set aside.
5. In the same skillet, melt another tablespoon of butter over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
6. Slowly pour in the whole milk and heavy cream while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer until thickened.
7. Reduce the heat to low and stir in the Parmesan cheese, half of the mozzarella cheese, Italian seasoning, salt, and black pepper until the sauce is completely smooth and melted.
8. Add the cooked pasta, mushrooms, and spinach directly into the cheese sauce, tossing gently until everything is evenly coated.
9. Transfer the pasta mixture into the prepared baking dish and top with the remaining mozzarella cheese.
10. Bake uncovered for 20 to 25 minutes, or until the cheese is melted, bubbly, and golden brown on top. Garnish with fresh parsley before serving.

Expert Tips / Pro Tips

For the best texture and flavor, always grate your own Parmesan and mozzarella cheese rather than buying pre-bagged shredded cheese. Pre-bagged cheese contains anti-caking agents that prevent a smooth melt. Additionally, make sure to cook your pasta one to two minutes shy of al dente, as it will continue to cook and absorb liquid while baking in the oven. To get that gorgeous golden-brown crust on top, switch your oven to broil for the final two minutes of baking, keeping a close eye so it does not burn.

Variations & Substitutions

You can easily customize this pasta bake to suit your dietary preferences and what you have in your refrigerator. Swap the regular pasta for your favorite whole wheat, gluten-free, or chickpea pasta to boost the fiber and protein content. If you want to add some extra protein, diced grilled chicken, Italian sausage, or cooked shrimp make fantastic additions. You can also substitute kale or Swiss chard if you do not have fresh spinach on hand.

Serving Suggestions

This rich and decadent pasta bake pairs wonderfully with lighter side dishes to balance the meal. Serve it alongside a crisp green garden salad tossed in a tangy vinaigrette and some warm, crusty garlic bread to soak up any leftover sauce. A glass of sparkling water with a twist of lemon or a light-bodied red wine makes a delightful beverage pairing.

Storage, Freezing & Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat individual portions, simply microwave them in 30-second intervals until warm, stirring occasionally. You can also freeze this pasta bake before or after baking. If freezing unbaked, wrap the dish tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Nutrition Information

FAQ

Can I make this pasta bake ahead of time?

Yes, you can assemble the entire pasta bake a day in advance. Cover it tightly and store it in the refrigerator until you are ready to bake. You may need to add an extra 5 to 10 minutes to the baking time since it is starting from cold.

What is the best type of mushroom to use?

Cremini mushrooms, also known as baby bellas, work best because they have a deeper, richer flavor than white button mushrooms. However, portobellos or wild mushrooms can also be used.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw it completely and squeeze out as much excess liquid as possible using a clean kitchen towel before adding it to the dish.

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Creamy Spinach Mushroom Pasta Bake

A comforting, rich, and cheesy pasta bake loaded with fresh spinach and earthy mushrooms, baked to golden perfection.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian-American

Calories: 485

Ingredients Method Notes

Ingredients

  

Pasta and Produce

• 16 oz penne pasta cooked al dente
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms sliced
• 3 cloves garlic minced
• 5 oz baby spinach fresh

Sauce and Cheese

• 3 tbsp all-purpose flour
• 2 cups whole milk warmed
• 1 cup vegetable broth
• 1.5 cups shredded mozzarella cheese divided
• 0.75 cup grated parmesan cheese
• 0.5 tsp salt or to taste
• 0.25 tsp black pepper
• 0.25 tsp nutmeg optional

Method

 

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
3. In a large skillet, melt the butter and olive oil over medium-high heat. Add the sliced mushrooms and sauté for about 5 minutes until browned and tender.
4. Add the minced garlic and baby spinach to the skillet, cooking for another 2 minutes until the spinach is wilted. Remove the mixture from the skillet and set aside.
5. In the same skillet, melt another tablespoon of butter over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
6. Slowly pour in the warm milk and vegetable broth while whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 4 to 5 minutes.
7. Stir in 1 cup of mozzarella cheese, the parmesan cheese, salt, black pepper, and nutmeg until the cheeses are completely melted and the sauce is smooth.
8. Add the cooked pasta and the mushroom-spinach mixture into the creamy cheese sauce, tossing gently until everything is evenly coated.
9. Transfer the pasta mixture into the prepared baking dish and sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top.
10. Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown on top. Let cool for 5 minutes before serving.

Notes

For an extra crispy topping, you can mix 1/2 cup of panko breadcrumbs with a tablespoon of melted butter and sprinkle it over the cheese before baking.