Creamy Mushroom Spinach Pasta Bake (Printable)
Tender mushrooms and spinach baked in rich creamy sauce with golden cheese.
# What You'll Need:
→ Pasta
01 - 10.5 oz penne or rigatoni
→ Vegetables
02 - 9 oz cremini or button mushrooms, sliced
03 - 5 oz fresh spinach, washed
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
→ Sauce
06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 1 2/3 cups whole milk
09 - 1/2 cup heavy cream
10 - 1 tsp Dijon mustard
11 - 1/4 tsp ground nutmeg
12 - Salt and freshly ground black pepper, to taste
→ Cheese
13 - 3 oz grated Parmesan cheese, divided
14 - 4 oz shredded mozzarella cheese
→ Garnish
15 - Chopped fresh parsley
# How to Make It:
01 - Preheat the oven to 400°F. Lightly grease a 2-quart baking dish.
02 - Cook the pasta in salted boiling water until just al dente. Drain and set aside.
03 - Heat a large skillet over medium heat. Add 1 tbsp butter, the onion, and mushrooms. Sauté for 6–8 minutes until mushrooms are golden and onions are soft. Add garlic and cook for 1 minute more.
04 - Add the spinach to the skillet and cook until just wilted. Remove the vegetable mixture from the pan and set aside.
05 - In the same skillet, melt the remaining 1 tbsp butter. Stir in the flour and cook for 1 minute. Gradually whisk in milk and cream, stirring constantly. Bring to a gentle simmer until the sauce thickens, about 3–4 minutes.
06 - Stir in mustard, nutmeg, half the Parmesan, and season with salt and pepper.
07 - Combine the cooked pasta, mushroom-spinach mixture, and sauce in a large bowl. Fold in half the mozzarella.
08 - Transfer the mixture to the prepared baking dish. Top evenly with remaining mozzarella and Parmesan.
09 - Bake for 20–25 minutes until golden and bubbly. Let cool for 5 minutes, then garnish with parsley if desired. Serve hot.
# Expert Advice:
01 -
- It comes together in under an hour and feeds four people without fussing over multiple pans.
- The creamy sauce clings to every piece of pasta while the mushrooms turn silky and the spinach hides just enough to feel like a secret vegetable bonus.
02 -
- Don't skip the nutmeg—I made this dish flat and forgettable the first time I left it out, and adding it later didn't fix what was already mixed in.
- Cook your pasta to al dente, not soft, because it keeps its structure in the oven instead of turning mushy as it bakes.
03 -
- Always taste your sauce before it hits the baking dish so you can fix the seasoning while it's still flexible.
- If your sauce seems too thick, thin it with a splash of milk, and if it's too thin, simmer it another minute or two—patience with the sauce means success in the oven.