30-Minute Mushroom and Spinach Pasta Bake
A quick and hearty vegetarian pasta bake featuring mushrooms, spinach, and melty mozzarella. Ready in just 30 minutes, this fiber-rich, protein-packed meal is perfect for weeknight dinners or meal prep.
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.
