Creamy Mushroom Spinach Pasta (Print version)

Oven-baked pasta with creamy sauce, mushrooms, spinach, and melted cheese for a comforting meal.

# Ingredient List:

→ 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 (optional)

15 - Chopped fresh parsley

# How To Make It:

01 - Preheat oven to 400°F. Lightly grease a 2-quart baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - In a large skillet over medium heat, melt 1 tbsp butter. Sauté onion and mushrooms for 6 to 8 minutes until mushrooms are golden and onion is soft. Add garlic and cook for an additional minute.
04 - Add 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 remaining 1 tbsp butter. Stir in flour and cook for 1 minute. Gradually whisk in milk and cream, stirring continuously. Simmer gently until sauce thickens, about 3 to 4 minutes.
06 - Stir in Dijon mustard, ground nutmeg, half of the Parmesan cheese, and season with salt and pepper.
07 - In a large bowl, combine cooked pasta, sautéed vegetables, and sauce. Fold in half the shredded mozzarella cheese.
08 - Transfer mixture to prepared baking dish. Top evenly with remaining mozzarella and Parmesan cheeses.
09 - Bake for 20 to 25 minutes until golden and bubbly. Allow to cool for 5 minutes, then garnish with chopped parsley if desired. Serve warm.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can go from deciding what's for dinner to eating it before your favorite show starts.
  • The mushrooms and spinach turn silky in the cream sauce, so even vegetable skeptics somehow end up asking for seconds.
  • You can prep this completely ahead and bake it when you get home, making it perfect for those days when you need a win.
02 -
  • The flour-and-butter base (called a roux) is non-negotiable; without it, your cream will eventually break and separate instead of staying silky.
  • Don't add the pasta while it's piping hot straight from boiling water; let it cool for a minute first or the heat can make the cheese separate weirdly.
  • If your sauce looks too thin, you haven't simmered it long enough; give it another minute or two to thicken, and it'll transform everything.
03 -
  • Make this completely the day before and refrigerate it; it actually tastes better as the flavors meld, and you just bake it when you need dinner.
  • If you're worried about the top not getting crispy enough, brush a little melted butter mixed with Parmesan on top before baking.

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