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Creamy Spinach and Mushroom Pasta Bake is a delightful dish that perfectly marries comfort and nutrition. It’s an ideal meal for family dinners, potlucks, or any occasion where you want to impress without too much effort. This dish features a rich, creamy sauce enveloping tender pasta, fresh spinach, and earthy mushrooms, creating a comforting experience that is hard to resist.

Creamy Spinach and Mushroom Pasta Bake

Looking for an easy weeknight dinner that feels like a warm embrace? This Creamy Spinach and Mushroom Pasta Bake combines tender pasta with savory mushrooms and fresh spinach, all enveloped in a luscious creamy sauce. It's perfect for family gatherings or cozy brunches, bringing a touch of spring to your table. Quick to prepare and oh-so-comforting, this dish is a must-try. Save this recipe for later and enjoy a delightful meal tonight!
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Ingredients
  

12 oz (340g) penne pasta

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

8 oz (225g) mushrooms, sliced (cremini or button)

4 cups fresh spinach (about 5 oz / 140g)

1 teaspoon dried Italian herbs (oregano, basil)

1/4 teaspoon red pepper flakes (optional for heat)

Salt and pepper to taste

2 cups heavy cream

1 cup ricotta cheese

1 cup grated Parmesan cheese, divided

1 cup shredded mozzarella cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish to prevent sticking.

    Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.

      Sauté the Vegetables: In a large skillet, pour in the olive oil and heat it over medium heat. Add the diced onion and sauté for about 3-4 minutes, until the onion becomes translucent. Next, stir in the minced garlic and continue cooking for another minute until fragrant.

        Add the Mushrooms: Introduce the sliced mushrooms to the skillet. Sauté for approximately 5-7 minutes, or until the mushrooms are tender and have released their moisture.

          Incorporate the Spinach: Now add the fresh spinach, dried Italian herbs, and red pepper flakes (if using) to the skillet. Cook for 2-3 minutes until the spinach has wilted down. Season the mixture with salt and pepper to taste.

            Make the Creamy Sauce: In a large mixing bowl, combine the heavy cream, ricotta cheese, and 1/2 cup of the grated Parmesan cheese. Whisk together until the mixture is smooth. Gently fold in the sautéed vegetable mixture along with the cooked pasta, ensuring everything is well coated in the creamy sauce.

              Assemble the Bake: Transfer the pasta mixture into the prepared baking dish, spreading it out evenly. Top with the remaining grated Parmesan and the shredded mozzarella, ensuring an even layer to achieve a lovely cheesy crust.

                Bake: Place the baking dish into the preheated oven and bake for 25-30 minutes. The dish is ready when the cheese is bubbly and has turned a golden brown.

                  Garnish and Serve: Once baked, remove the dish from the oven and allow it to cool for a few minutes to set. Before serving, generously garnish with freshly chopped parsley for a pop of color and added freshness.

                    Prep Time, Total Time, Servings: 20 min | 50 min | Serves 6-8

                      - Presentation Tips: Consider serving the pasta bake directly from the dish, using a large spoon to scoop individual portions onto plates. For added flair, place a sprig of parsley on top of each serving. Enjoy!