Description
Comforting spinach and mushroom pasta casserole brings Italian-inspired warmth to weeknight dinners. Rich layers of creamy sauce, tender pasta, and earthy vegetables create a satisfying meal that beckons you to savor each delicious bite.
Ingredients
Scale
- 12 oz (340 g) pasta, uncooked
- 1 lb (454 g) mushrooms, thinly sliced
- 3 cups baby spinach
- 1 cup mozzarella cheese
- 1 cup light cream or half and half
- 2 tbsps unsalted butter
- 1 tbsp all-purpose flour
- ½ cup vegetable broth or water
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup freshly grated Parmesan cheese
- 2 tbsps chopped fresh parsley leaves
Instructions
- Preheat Preparation: Calibrate oven to 375°F (190°C), positioning rack centrally for uniform heat circulation.
- Pasta Foundation: Cook pasta in generously salted water until perfectly al dente, then drain thoroughly, reserving for later assembly.
- Vegetable Sauté: In a spacious skillet, melt butter and introduce onions and mushrooms, sizzling until mushrooms release moisture and become tender. Incorporate garlic, spinach, Italian seasoning, salt, and pepper, allowing spinach to slightly wilt.
- Sauce Development: Dust flour over vegetable mixture, creating a light roux. Gradually introduce vegetable broth and heavy cream, whisking continuously to create a smooth, velvety sauce. Remove from heat and fold in Parmesan cheese until fully integrated.
- Casserole Assembly: Transfer pasta to a 13 x 9 inch baking dish, coating evenly with the creamy spinach-mushroom sauce. Blanket the surface with mozzarella cheese, ensuring comprehensive coverage.
- Baking Finale: Slide dish into preheated oven, baking 18-20 minutes until cheese transforms into a bubbling, golden landscape. Once removed, sprinkle with fresh parsley and allow 5 minutes resting time for sauce stabilization before serving.
Notes
- Pasta Perfection: Cook pasta just until al dente to prevent mushy texture and maintain a delightful bite in the final dish.
- Moisture Management: Sauté mushrooms thoroughly to release excess water, ensuring a thick and creamy sauce without becoming watery.
- Roux Technique: Cooking flour briefly eliminates raw taste and helps create a smooth, velvety sauce base that thickens perfectly.
- Cheese Melting Magic: Let the casserole rest after baking to allow cheese to set and sauce to stabilize, resulting in a more cohesive and appetizing presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg