This Mushroom and Spinach Pasta Bake is a wholesome, comforting dinner that’s both satisfying and nutritious.
Packed with protein-rich pasta, fiber-filled spinach, and mushrooms, it’s a light yet hearty meal.
Featuring good fats from olive oil and a touch of mozzarella, it’s low in saturated fat, quick to prepare, and perfect for busy weeknights or easy meal prep.
30-Minute Mushroom and Spinach Pasta Bake
Equipment
- 1 large cast iron skillet
- 1 Pot for boiling pasta
- 1 wooden spoon (or spatula)
Ingredients
- 8 ounces whole wheat penne pasta
- 1 tablespoon olive oil
- 2 –3 teaspoons minced garlic
- 8 ounces sliced mushrooms cleaned and dried
- 2 –3 cups chopped fresh spinach
- 24 ounces pasta sauce about 2.5 cups
- 1 tablespoon dried Italian seasoning
- ½ teaspoon salt
- ½ cup shredded mozzarella cheese
- 4 ounces fresh mozzarella sliced or additional ½ cup shredded
- Fresh oregano for garnish
- Crushed red pepper flakes optional
Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures that your pasta bake will cook evenly and that the cheese melts perfectly on top. While the oven is warming, gather all your ingredients so everything is ready for smooth cooking.
- Cook the Pasta: Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt to the water to enhance the pasta’s flavor. Once boiling, add 8 ounces of whole wheat penne pasta and cook according to the package directions until al dente—firm but cooked through. Once done, drain the pasta thoroughly using a colander and set it aside.
- Prepare the Skillet and Heat Oil: Place a large cast iron skillet over medium heat and add 1 tablespoon of olive oil. Allow the oil to warm for about 30 seconds—it should shimmer but not smoke. Heating the oil properly ensures that the garlic and mushrooms cook evenly without sticking to the pan.
- Sauté the Garlic: Add 2–3 teaspoons of minced garlic to the hot oil. Stir continuously for about 30–60 seconds until the garlic becomes fragrant. Be careful not to burn it, as burnt garlic will taste bitter. This step infuses the oil with flavor that will carry through the entire dish.
- Cook the Mushrooms: Add 8 ounces of sliced mushrooms to the skillet. Spread them out evenly so they cook rather than steam. Stir occasionally for 5–7 minutes, allowing the mushrooms to release their natural juices and soften. Cook until they are golden brown and tender, which gives the dish a rich, earthy flavor.
- Wilt the Spinach: Turn off the heat and add 2–3 cups of chopped fresh spinach to the skillet.Stir quickly to incorporate the spinach with the mushrooms and garlic. The residual heat from the skillet is enough to gently wilt the spinach without overcooking it, preserving its bright green color and nutritional value.
- Combine Pasta and Sauce: Add the drained penne pasta to the skillet. Pour in 24 ounces of your favorite pasta sauce and sprinkle 1 tablespoon of dried Italian seasoning and ½ teaspoon of salt. Gently stir everything together so that the pasta is evenly coated in the sauce and mixed with the mushrooms and spinach.
- Add Mozzarella Cheese: Sprinkle ½ cup of shredded mozzarella cheese over the pasta mixture and stir lightly to distribute it evenly. Then, top the pasta with 4 ounces of fresh mozzarella slices (or an additional ½ cup of shredded mozzarella if preferred). This layering ensures gooey, melty cheese throughout and on top of the bake.
- Bake the Pasta: Transfer the skillet to your preheated oven (or, if using an oven-safe dish, pour the mixture into it). Bake uncovered for about 20 minutes, or until the cheese is melted, bubbly, and slightly golden on top. Baking helps all the flavors meld together beautifully and gives the dish a comforting, warm texture.
- Garnish and Serve: Remove the skillet from the oven and let the pasta bake cool for 2–3 minutes. This allows it to set slightly, making it easier to serve. Garnish with fresh oregano leaves and a pinch of crushed red pepper flakes if desired. Serve warm and enjoy a hearty, healthy, and satisfying vegetarian meal that’s perfect for weeknight dinners or meal prep.
Notes
- For best flavor, use fresh mushrooms and fresh spinach. Baby spinach works beautifully.
- Whole wheat pasta adds fiber and a nutty flavor, but regular pasta works if preferred.
- Use a mix of shredded and fresh mozzarella for a gooey, melty texture.
- Adjust the salt and Italian seasoning according to taste.
- Optional crushed red pepper adds a subtle kick without overwhelming the dish.
- This recipe can easily be doubled for larger gatherings.
- Let the pasta bake cool slightly before serving to make slicing easier.
Chef’s Secrets For Maximum Flavor
The key to making this Mushroom and Spinach Pasta Bake truly irresistible lies in the layering and timing of ingredients.
Sautéing the garlic and mushrooms first allows their flavors to deepen and develop a rich, earthy base.
Wilt the spinach off the heat to retain its vibrant color and nutritional benefits.
Using a combination of shredded and fresh mozzarella ensures a creamy, stringy melt throughout the dish.
Finally, letting the pasta rest for a few minutes after baking helps the sauce thicken slightly and the flavors meld together beautifully.
For an extra flavor boost, try adding a splash of balsamic vinegar to the mushrooms while cooking.
Serving Suggestions For Every Meal
This pasta bake is versatile and pairs wonderfully with a variety of sides.
For a light meal, serve it alongside a crisp green salad with lemon vinaigrette or a simple arugula salad topped with toasted pine nuts.
For a heartier dinner, complement it with roasted vegetables like zucchini, bell peppers, or cherry tomatoes.
A slice of garlic bread or warm focaccia on the side also enhances the comforting Italian vibe.
Garnishing with fresh herbs such as oregano, basil, or parsley elevates both flavor and presentation, making this dish suitable for casual dinners or small gatherings.
Storage Tips For Later Enjoyment
This pasta bake stores exceptionally well and is perfect for meal prep.
Allow it to cool completely before transferring to an airtight container.
It can be refrigerated for up to 3–4 days and reheated in the oven or microwave until warmed through.
For longer storage, freeze individual portions in airtight containers for up to 2 months.
When reheating frozen portions, thaw in the refrigerator overnight for best results and then warm gently to maintain the creamy texture of the cheese.
Avoid overcooking during reheating to prevent the pasta from drying out.
Frequently Asked Questions
1. Can I use other types of pasta?
Absolutely! While whole wheat penne adds fiber and a nutty taste, you can use regular penne, rigatoni, fusilli, or even gluten-free pasta.
Just adjust the cooking time according to package instructions to ensure it’s al dente.
2. Is this recipe suitable for vegans?
This recipe is vegetarian, but to make it vegan, substitute the mozzarella with plant-based cheese and use a dairy-free pasta sauce.
Olive oil still provides the healthy fats, and the mushrooms and spinach remain flavorful.
3. Can I add other vegetables?
Yes! Bell peppers, zucchini, cherry tomatoes, or peas work beautifully.
Add them alongside the mushrooms and spinach, adjusting cooking time depending on the vegetable’s firmness. This increases the fiber and nutrient content without altering the taste drastically.
4. How do I make it less salty or spicy?
Adjust the salt and crushed red pepper to your taste. If your pasta sauce is already salty, reduce the added salt.
Skip the red pepper flakes if you prefer a milder dish. Tasting as you go ensures perfect seasoning.
5. Can this dish be prepared in advance?
Yes! You can assemble the pasta bake up to a day ahead. Store it in the refrigerator without baking, then bake it fresh when ready.
This makes it ideal for busy weeknights or prepping meals for the week.
