Spinach and Mushroom Pasta Bake

"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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photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
photo by Boomette photo by Boomette
photo by flower7 photo by flower7
Ready In:
1hr
Ingredients:
13
Serves:
5-6
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ingredients

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directions

  • Preheat oven to 375°F Bring a large pot of water to a boil. Cook pasta according to package.
  • While water is boiling and pasta is cooking, heat oil in a large non-stick skillet over medium heat.
  • Add onion & saute until tender, about 5 minutes. Add garlic, cook 30 seconds.
  • 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.
  • Stir in marinara sauce, salt, and both peppers and stir until heated through. Add Parmesan cheese and stir to combine.
  • 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.
  • Bake for 20 minutes or until hot and bubbly.

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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!
     
  4. This recipe just popped out at me because I was searching for something that I could make ahead for a vegetarian friend. (Had to cook a different meal for everyone else). This is great and has ingredients that most of us have in our cupboards. Did add some chopped artichokes and black Olives because of taste preferences. Thanks for a great contribution.
     
  5. Well! isn't that a coincidence I was looking for something to use up the bits and pieces out of the fridge, and your recipe fitted the bill. I really liked this, I used macaroni for my pasta, and I used the recipe mentioned here for my sauce, and it turned out very good, and very tasty. I will make this again I like to have a vegetarian meal now and then and this was a very nice one. Thank you for posting.
     
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RECIPE SUBMITTED BY

I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.
 
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