The Cozy Kitchen Adventure
My Favorite is Cheesy Mushroom Spinach Penne Bake and One chilly evening, I found myself craving a warm and comforting meal. I had just come back from a long day, and the thought of a rich, cheesy pasta bake was exactly what I needed. As I browsed through my pantry and fridge, I discovered the perfect combination: penne pasta, mushrooms, and spinach. I remembered a recipe I’d seen for Cheesy Mushroom Spinach Penne Bake. It seemed like the ideal dish to make, and I couldn’t wait to get started.
Creating the Creamy Sauce
I began by heating up some olive oil in my nonstick pan and sautéed the portobello mushrooms until they were soft and fragrant. The kitchen soon filled with the delicious aroma of mushrooms cooking. Next, I melted butter in the same pan and whisked in flour to make a roux. Slowly, I added milk, stirring continuously until the sauce thickened. The best part was stirring in the mozzarella cheese, which melted into the creamy sauce, making it rich and gooey.
Assembling the Bake
Once the sauce was ready, I combined it with the cooked penne pasta, sautéed mushrooms, and thawed spinach. The mixture looked like a vibrant, cheesy dream. I transferred it all to a baking dish, topped it with more shredded mozzarella, and slid it into the oven. As it baked, the aroma of melted cheese and baked pasta filled the house, making my stomach rumble with anticipation.
A Delicious Feast
After about 20 minutes, the Cheesy Mushroom Spinach Penne Bake was golden and bubbling. I took it out of the oven, let it cool for a few minutes, and then served it up. Each bite was a comforting blend of creamy cheese, tender pasta, and savory mushrooms with a hint of spinach. It was a hit with everyone who tasted it, and it made that chilly evening feel warm and cozy. I knew this recipe would become a favorite in our home.
Table of Contents
Chef’s Notes-Cheesy Mushroom Spinach Penne Bake
- Ensure the mushrooms are well-sautéed before adding them to the casserole. This helps to release their flavors and prevent excess moisture from making the dish watery.
- Squeeze out any excess water from the thawed spinach. Excess moisture can cause the casserole to become soupy. A clean kitchen towel or cheesecloth works well for this task.
- When making the roux (butter and flour mixture), cook it until it has a smooth, slightly golden appearance. This step is crucial for achieving a creamy sauce.
- For the smoothest cheese sauce, add the shredded mozzarella in batches and stir until completely melted. This helps to avoid any clumping.
- Feel free to customize the dish by adding cooked chicken, sausage, or even diced tomatoes for extra flavor and texture.
Cheesy Mushroom Spinach Penne Bake
Dive into this scrumptious Cheesy Mushroom Spinach Penne Bake! Perfect for family dinners or gatherings, this dish combines tender penne pasta, savory mushrooms, and nutritious spinach, all enveloped in a creamy, cheesy sauce. It’s a delightful, comforting meal that will have everyone asking for seconds. Inspired by the flavors of classic Italian cuisine, this casserole is both hearty and satisfying. Get ready to impress your loved ones with this easy-to-make, crowd-pleasing recipe!
4
servings15
minutes30
minutes380
kcal45
minutesKeep the screen of your device on
Ingredients
- Pasta
8 ounces penne pasta uncooked
- Vegetables
2 tablespoons olive oil
1/2 pound portobello mushrooms thinly sliced
1 package frozen chopped spinach thawed
- Sauce
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 large garlic clove minced
1/2 teaspoon dried basil
2 cups whole milk
2 cups shredded mozzarella cheese divided
1/4 cup soy sauce
Directions
- Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook for 8-10 minutes until al dente. Drain and set aside.
- In a nonstick pan over medium heat, heat the olive oil. Add the sliced portobello mushrooms and sauté for about 1 minute until they start to soften. Set aside.
- In the same pan, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for about 2 minutes until it forms a roux. Add the minced garlic and dried basil. Gradually whisk in the whole milk until the mixture thickens (about 5 minutes). Stir in 1 cup of shredded mozzarella cheese until melted and smooth.
- Remove the pan from heat and mix in the cooked penne pasta, sautéed mushrooms, thawed spinach, and soy sauce until well combined.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup of shredded mozzarella cheese on top. Bake in the preheated oven for about 20 minutes until bubbly and lightly browned on top.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- baking sheet
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 380kcal
- Carbohydrates: 32g
- Protein: 16g
- Fat: 21g
- Saturated Fat: 10g
- Cholesterol: 23mg
- Sodium: 811mg
- Potassium: 400mg
- Fiber: 3g
- Sugar: 4g
- Vitamin A: 2000IU
- Vitamin C: 6mg
- Calcium: 300mg
- Iron: 3mg
FAQ- Cheesy Mushroom Spinach Penne Bake
Can I use a different type of cheese?
Yes, you can substitute mozzarella with other cheeses like cheddar or gouda. Just keep in mind that it will alter the flavor and texture of the dish.
How can I make this dish gluten-free?
Use gluten-free penne pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce.
Can I prepare this dish in advance?
Absolutely! You can assemble the casserole a day ahead. Cover it tightly with plastic wrap or foil and refrigerate. Bake it straight from the fridge, adding a few extra minutes to the cooking time.
What can I serve with this bake?
This dish pairs well with a simple side salad, garlic bread, or a light vegetable soup for a complete meal.
Can I freeze leftovers?
Yes, you can freeze leftovers. Allow the casserole to cool completely, then transfer to an airtight container. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake until heated through.
