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    You are in: Home / Recipes / Spinach and Mushroom Pasta Bake Recipe
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    Spinach and Mushroom Pasta Bake

    Spinach and Mushroom Pasta Bake. Photo by Tea Jenny

    1/3 Photos of Spinach and Mushroom Pasta Bake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    flower7's Note:

    I made this recipe up to use some leftover ingredients. I thought it came out quite tasty! Hope you enjoy it too! :) Note from a reviewer: This freezes very well. Thaw before baking.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F Bring a large pot of water to a boil. Cook pasta according to package.
    2. 2
      While water is boiling and pasta is cooking, heat oil in a large non-stick skillet over medium heat.
    3. 3
      Add onion & saute until tender, about 5 minutes. Add garlic, cook 30 seconds.
    4. 4
      Add mushrooms and cook until they release most of their liquid, about 5 minutes. Add spinach and wine and cook until spinach is wilted and most of the wine has evaporated, about 3 minutes.
    5. 5
      Stir in marinara sauce, salt, and both peppers and stir until heated through. Add Parmesan cheese and stir to combine.
    6. 6
      In a 2-quart casserole dish, cover the bottom with a thin layer of sauce. Add half the pasta, half the sauce, and half of the mozzarella. Repeat layers with remaining pasta , sauce, and mozzarella.
    7. 7
      Bake for 20 minutes or until hot and bubbly.

    Ratings & Reviews:

    • on April 08, 2010

      55

      This was excellent & easy! I didn't have any mozzarella so I used a pizza blend (has mozzarella in it), which also worked nice. as I am dieting I doubled the veggies added artichoke heart & chopped broccoli.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2013

      55

      I had quite a bit of baby spinach to use up and didn't want to just saute it with garlic and butter/olive oil. Thank goodness for Zaar and flower! I doubled the recipe and increased the spinach, mushrooms and garlic because I knew I would be taking it to school to share. It was fantastic! I added a 15 oz. can of whole olives (sliced), a 15 oz. can of artichoke bottoms (chopped) and about 1/2 cup of sun-dried tomatoes. Used 5 cups of mozzarella and 2 jars of Lucini Spicy Tuscan Tomato Sauce. It was like pizza in a bowl! Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 27, 2012

      55

      Delicious and so easy to prepare! I used whole wheat ziti and a combination of white and shiitake mushrooms. The baby leaf spinach made a delightful and healthy addition to the pasta. We enjoyed this recipe so much and look forward to having it again. Thanks so much for sharing, flower7!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Spinach and Mushroom Pasta Bake

    Serving Size: 1 (223 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 453.7
     
    Calories from Fat 153
    33%
    Total Fat 17.0 g
    26%
    Saturated Fat 7.9 g
    39%
    Cholesterol 42.3 mg
    14%
    Sodium 1042.4 mg
    43%
    Total Carbohydrate 52.4 g
    17%
    Dietary Fiber 5.2 g
    20%
    Sugars 11.8 g
    47%
    Protein 21.4 g
    42%

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