Description
This comforting Mushroom and Spinach Pasta Bake is the ultimate weeknight savior. Combining hearty whole wheat penne, savory sautéed mushrooms, and iron-rich spinach in a robust tomato sauce, this dish is topped with a layer of gooey, melted mozzarella. It is a quick, one-skillet meal that is perfect for busy families looking for a wholesome, vegetable-packed dinner that everyone will love.
Ingredients
8 ounces whole wheat penne pasta
1 Tablespoon olive oil
2–3 teaspoons minced garlic
8 ounces sliced mushrooms
2–3 cups chopped spinach
24 ounces pasta sauce
1 Tablespoon dried Italian seasoning
1/2 teaspoon salt
1/2 cup shredded mozzarella
4 ounces fresh mozzarella
Fresh oregano for garnish
Crushed red pepper (optional)
Instructions
Preheat your oven to 375 degrees F.
Cook the penne pasta in a large pot of boiling salted water until al dente, then drain.
In a large oven-safe skillet, heat the olive oil over medium heat.
Add the sliced mushrooms and cook until browned and tender.
Stir in the minced garlic and cook until fragrant.
Add the chopped spinach and cook until just wilted.
Pour in the pasta sauce, Italian seasoning, and salt, stirring to combine.
Add the cooked pasta to the sauce mixture and toss to coat thoroughly.
Top the pasta mixture with the shredded and fresh mozzarella cheese.
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the cheese is bubbling and golden.
Garnish with fresh oregano and optional crushed red pepper before serving.
Notes
Ensure you use an oven-safe skillet, preferably cast iron, for the best crust. You can add extra vegetables like bell peppers or zucchini if desired. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 9g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 30mg