Creamy Mushroom Spinach Pasta (Print Version)
Baked pasta with mushrooms and spinach in a rich creamy sauce topped 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 baby spinach
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
→ Sauce
06 - 2 tbsp olive oil
07 - 2 tbsp unsalted butter
08 - 2 tbsp all-purpose flour
09 - 1 2/3 cups whole milk
10 - 1/2 cup heavy cream
11 - 1 tsp dried thyme
12 - 1/2 tsp ground nutmeg
13 - Salt and black pepper, to taste
→ Cheese
14 - 1 cup grated mozzarella cheese
15 - 1/2 cup grated Parmesan cheese
# Directions:
01 - Preheat oven to 400°F. Grease a medium baking dish.
02 - Bring a large pot of salted water to a boil, cook pasta until al dente according to package directions. Drain and set aside.
03 - Heat olive oil and butter in a large skillet over medium heat. Add chopped onion and cook 2–3 minutes until softened.
04 - Add sliced mushrooms, cook 5–7 minutes until browned and most liquid has evaporated. Stir in minced garlic and cook 1 minute.
05 - Sprinkle flour over vegetables, stir well. Gradually whisk in milk to avoid lumps. Add cream, thyme, nutmeg, salt, and pepper. Simmer 3–4 minutes until thickened.
06 - Stir in fresh spinach and cook until wilted, about 1 minute.
07 - Remove from heat. Add cooked pasta and half of both cheeses to sauce. Mix thoroughly to combine.
08 - Transfer mixture to prepared baking dish. Sprinkle remaining mozzarella and Parmesan cheese evenly on top.
09 - Bake in preheated oven for 20–25 minutes until cheese is golden and bubbling.
10 - Allow to stand 5 minutes before serving to set.
# Expert Tips:
01 -
- It tastes indulgent but feels honest, without any pretense or fussy techniques.
- The mushrooms and spinach do the heavy lifting, so you feel like you're eating something real.
- Golden cheese bubbling on top means the kitchen smells incredible while it bakes.
02 -
- Don't stir the sauce constantly after it thickens or you'll break it down and lose that silky texture you worked for.
- Cooking the pasta just under al dente is the difference between creamy pasta and mushy disappointment.
- If your sauce looks thin when you fold in the pasta, resist the urge to add more flour—it'll thicken as it bakes.
03 -
- Toast a handful of breadcrumbs in a pan with a bit of butter and scatter it over the cheese before baking for texture and a subtle nuttiness.
- If your kitchen runs cold, let the assembled dish sit at room temperature for 10 minutes before baking so the heat distributes evenly and the pasta finishes cooking gently.