Description
Creamy Spinach and Mushroom Pasta Casserole delivers comfort and elegance in one delightful dish. Mediterranean-inspired ingredients blend seamlessly with rich, velvety textures you’ll savor from first bite to last.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) pasta, uncooked
- 1 pound (454 grams) mushrooms, thinly sliced
- 3 cups baby spinach
- 1 cup mozzarella cheese
- 1 cup light cream or half and half
Aromatics and Seasonings:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley leaves
Cooking Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- ½ cup vegetable broth or water
Instructions
- Warm the oven to 375 degrees Fahrenheit (190 degrees Celsius), positioning the rack in the center position for optimal heat distribution.
- Submerge pasta in a generously salted large pot of boiling water, cooking according to package guidelines until al dente. Thoroughly drain the pasta and reserve for subsequent assembly.
- In a spacious skillet, melt unsalted butter over medium heat. Introduce diced onions and sliced mushrooms, sautéing for 2-3 minutes until mushrooms become tender and release their moisture.
- Add minced garlic, baby spinach, Italian seasoning, kosher salt, and freshly ground black pepper to the skillet. Continue cooking for an additional minute, allowing the spinach to slightly wilt.
- Sprinkle flour over the vegetable mixture, stirring continuously for approximately 1 minute to eliminate raw flour taste and create a light golden roux.
- Gradually stream vegetable broth into the skillet, whisking consistently to prevent lumps. Incorporate heavy cream, maintaining constant movement until the sauce smooths and thickens.
- Remove the skillet from heat, folding in grated Parmesan cheese until fully integrated and creating a luxurious, creamy consistency.
- Transfer the cooked pasta into a 13 x 9 inch (33 x 23 centimeters) baking dish, ensuring an even distribution.
- Pour the spinach and mushroom cream sauce over the pasta, gently mixing to guarantee complete coating of the noodles.
- Distribute shredded mozzarella cheese evenly across the top of the casserole.
- Slide the baking dish into the preheated oven, baking for 18-20 minutes until the cheese melts, bubbles, and develops a delicate golden hue.
- After removing from the oven, garnish with freshly chopped parsley. Allow the casserole to rest for 5 minutes before serving to help the sauce set.
Notes
- Prep ahead by cooking pasta and chopping vegetables in advance to streamline the cooking process.
- Select fresh, high-quality mushrooms like cremini or shiitake for enhanced flavor and texture.
- Customize the dish by adding protein like cooked chicken or crispy bacon for extra heartiness.
- Use room temperature ingredients to ensure smooth sauce consistency and even melting of cheese.
- Substitute vegetable broth with chicken broth for a richer taste if preferred.
- Allow the casserole to rest for 5-10 minutes after baking to help it set and make serving easier.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 380 cal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 65 mg