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

    Average Rating:

     8 Total Reviews

    Showing 1-8 of 8

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    • on August 14, 2010

      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.

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    • on July 01, 2010

      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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    • on April 08, 2010

      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.

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    • on January 27, 2009

      I liked this better than the rest of the family, but I didn't think I was going to get a great response to the spinach! I also used Lainey6605's recipe for Marinara Sauce (thanks to Bluemoon's review). I will make this again but next time will put the spinach in half of the dish only to satisfy the veggie phobic! Thx flower7.

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    • on December 13, 2008

      I knew I was going to love this recipe: it contains so many of my favourite ingredients, so by the time I'd doubled several, I had servings for many more than 6! That's fine: several extra serves in the freezer. I made sure I used whole-wheat rotini - and yes, used 4 cloves of minced garlic, and doubled both the mushrooms (finely sliced) and spinach. Loved the inclusion of the red wine, omitted the red pepper flakes (personal taste preferences) and used Lainey6605's 10-Minute Marinara Sauce. Wonderfully delicious and wonderfully easy to make: I'll be making this again. Thank you, flower 7. Made for 1-2-3-4 Hit Wonders.

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    • on December 03, 2008

      I used whole-wheat rotini. I omitted the olive oil and used a non stick skillet. The sauce I used was Tomato and Basil. This is a good healthy dish and yummy. Thanks Flower. Made for 123 hit wonders

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    • on May 15, 2008

      I really liked this! I halved the recipe, used frozen spinach(a little more than called for), portobella mushrooms, and couldn't find my Parmesan so used Mexican melting cheese instead. Yummy! Thank you so much flower!

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    • on May 15, 2008

      YUM! Great recipe - will make again. I doubled the mushrooms and it seemed like just the right amount. Thanks for posting your creative invention of a meal!

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    Spinach & Pasta Bake(2.5 Ww Points). Recipe by punkyluv

    Spinach & Pasta Bake(2.5 Ww Points)

    By punkyluv
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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 438.1
     
    Calories from Fat 149
    34%
    Total Fat 16.6 g
    25%
    Saturated Fat 7.5 g
    37%
    Cholesterol 40.2 mg
    13%
    Sodium 1101.0 mg
    45%
    Total Carbohydrate 49.6 g
    16%
    Dietary Fiber 2.9 g
    11%
    Sugars 11.1 g
    44%
    Protein 21.5 g
    43%
    Detailed Nutrition Values About Nutrition Info

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