Are you on the hunt for the ultimate easy, cheesy, and completely satisfying vegetarian dinner? A cozy, one-pan (mostly!) comfort food casserole that the whole family will love, and that you can throw together in minutes on a busy weeknight? This incredible, super-easy Mushroom and Spinach Pasta Bake is the answer to your dinner dilemmas! We’re talking tender pasta, savory mushrooms, and healthy spinach, all mixed in a rich tomato sauce and baked under a glorious, gooey blanket of melted mozzarella cheese.
This isn’t just another pasta recipe; it’s your new go-to for a delicious, “dump and bake” style meal that tastes like it took hours to prepare. We’ll show you how to use a few smart shortcuts to create a stunning, from-scratch-tasting casserole that is perfect for a comforting family dinner, a potluck, or for stocking your freezer with a delicious, ready-to-bake meal.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Easy & Cheesy Vegetarian Dinner
What makes this Mushroom and Spinach Pasta Bake so spectacularly delicious is its incredible, classic flavor and its wonderfully simple preparation. This recipe is a masterpiece of efficiency, using smart shortcuts to deliver a restaurant-quality result with minimal effort. The dish features tender, cooked penne pasta, savory, sautéed mushrooms, and healthy fresh spinach, all tossed in a rich and flavorful, store-bought pasta sauce. The entire casserole is then made extra cheesy with a “double mozzarella” trick—shredded mozzarella is mixed into the pasta, and beautiful slices of fresh mozzarella are melted on top, creating a perfect, gooey, and golden-brown finish.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Shortcut Superstars: The Essential Ingredients
This iconic dish uses a handful of smart shortcuts and high-quality pantry staples to create its signature comforting and cheesy flavor.
- The “One-Pan” Sauce:
- Jarred Pasta Sauce: The secret to a fast and flavorful meal is to use a high-quality, jarred pasta sauce. Look for a “thick and hearty” or a traditional-style marinara for the best, richest flavor.
- The Sautéed Veggies: A classic and delicious combination of earthy cremini or white button mushrooms and nutrient-dense fresh spinach. Sautéing the mushrooms first is the key to a deep, savory, umami flavor.
- The Cheeses (The “Double Mozzarella” Trick!):
- Shredded Mozzarella: Mixing some shredded, low-moisture mozzarella directly into the pasta is a brilliant trick that ensures every single bite is wonderfully cheesy and gooey.
- Fresh Mozzarella: Topping the casserole with slices of fresh mozzarella is the key to those beautiful, distinct, and super-melty, restaurant-style pools of cheese on top.
- The Pasta: A classic, sturdy pasta shape like penne or ziti is the perfect choice for this hearty casserole. This recipe uses whole wheat penne for an extra, healthy boost of fiber.
Step-by-Step to the Easiest Pasta Bake
This delicious, one-dish meal is incredibly simple to prepare.
Step 1: Cook the Pasta and Sauté the Vegetables
Step 1: First, preheat your oven to 375°F (190°C).
Step 2: Bring a large pot of heavily salted water to a boil. Cook your 8 ounces of penne pasta according to the package directions until it is perfectly al dente.
Pro Tip: It is a great idea to cook your pasta for 1 minute less than the package directs. The pasta will continue to cook in the hot sauce in the oven, and this will prevent your final casserole from being soft and mushy. Drain the pasta and set it aside.
Step 3: While the pasta is cooking, heat the 1 tablespoon of olive oil in a large, oven-safe cast iron skillet. Lightly sauté your 2-3 teaspoons of minced garlic.
Step 4: Add in your 8 ounces of sliced mushrooms. Cook for 5 to 7 minutes, until the mushrooms have released their liquid and begin to get beautifully browned.
Step 5: Add the 2-3 cups of chopped spinach to the hot pan and turn off the heat. The residual heat from the pan will wilt the spinach perfectly.
Part 2: Assemble and Bake to Bubbly, Cheesy Perfection
Step 1: To the skillet with your cooked vegetables, add the cooked and drained pasta, the 24 ounces of pasta sauce, the 1 tablespoon of dried Italian seasoning, and the 1/2 teaspoon of salt.
Step 2: Mix in your 1/2 cup of shredded mozzarella cheese.
Step 3: Top the pasta mixture with your sliced fresh mozzarella.
Step 4: Transfer the entire skillet to the oven and bake for about 20 minutes. You will know it is perfectly done when the sauce is hot and bubbling around the edges and the cheese on top is completely melted and a beautiful golden brown.
Let the pasta bake rest for a few minutes before you serve it. Garnish with some fresh oregano and a sprinkle of crushed red pepper, if desired.
Mushroom and Spinach Pasta Bake (The Easiest One-Pan Meal!)
A quick and easy vegetarian pasta bake, perfect for a weeknight dinner. This one-pan (mostly) casserole features whole wheat penne pasta, sautéed mushrooms, and fresh spinach tossed in a jarred pasta sauce. The dish is made in a large ovenproof skillet, mixed with shredded mozzarella, then topped with slices of fresh mozzarella, and baked until the cheese is melted and bubbly. It’s a comforting and hearty meal that comes together in under an hour.
Ingredients
- 8 ounces whole wheat penne pasta
- 1 Tablespoon olive oil
- 2-3 teaspoons minced garlic
- 8 ounces sliced mushrooms
- 2-3 cups chopped spinach
- 24 ounces (about 2.5 cups) pasta sauce
- 1 Tablespoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 cup shredded mozzarella
- 4 ounces fresh mozzarella, sliced
- Fresh oregano, for garnish (optional)
- Crushed red pepper (optional)
Instructions
- Preheat the oven to 375°F.
- Cook the pasta in a large pot of salted water according to the package directions. Drain and set aside.
- While the pasta is cooking, heat the olive oil in a large, ovenproof skillet over medium heat.
- Lightly sauté the minced garlic, then add the sliced mushrooms. Cook for 5-7 minutes, until the mushrooms begin to soften.
- Add the chopped spinach to the skillet and turn off the heat, allowing the spinach to wilt from the residual heat of the pan.
- Add the cooked pasta, the pasta sauce, the Italian seasoning, and the salt to the skillet.
- Mix in the shredded mozzarella cheese.
- Top the pasta mixture with the slices of fresh mozzarella.
- Transfer the skillet to the oven and bake for about 20 minutes, until the cheese is melted and bubbly.
- Let it cool slightly before garnishing with fresh oregano and serving.
Notes
- Using a large, ovenproof cast-iron skillet allows you to make this a one-pan meal (after boiling the pasta), going directly from the stovetop to the oven.
- The fresh spinach is added off the heat and wilts from the residual warmth, which prevents it from becoming overcooked.
- Using both shredded and fresh mozzarella provides a nice melt and texture to the cheese topping.
What to Serve With Your Pasta Bake
This beautiful and rich dish is a fantastic, all-in-one vegetarian meal. To round it out, here are a few simple and classic pairings:
- A Simple Green Salad: A crisp green salad, especially one with a bright and zesty Italian vinaigrette, is the perfect, fresh counterpoint to the rich, cheesy casserole.
- Crusty Garlic Bread: A side of warm, crusty garlic bread is an absolute must-have for sopping up every last drop of that delicious, savory sauce.
Storage and Make-Ahead Tips
A pasta bake is the ultimate make-ahead and freezer-friendly meal.
- Make-Ahead: You can fully assemble the entire, unbaked casserole up to 2 days in advance. Simply cover it tightly with foil and store it in the refrigerator. When you are ready to bake, you may need to add 15-20 minutes to the total baking time.
- Storage: Store any leftover baked pasta, well-covered, in the refrigerator for up to 5 days.
- Freezing: This casserole freezes beautifully! You can freeze it either before or after baking. Let it cool completely, then wrap the pan very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months.
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Creative Recipe Variations
- Make it a Creamy Pasta Bake: For an even richer and more decadent, restaurant-style result, you can add a simple ricotta layer. In a small bowl, mix together 1 cup of whole-milk ricotta cheese, 1 egg, and a pinch of salt. After you have placed half of your pasta mixture in the casserole dish, add large dollops of the ricotta mixture over the top before you add the remaining pasta.
- Add a Savory Protein: For a hearty, non-vegetarian version, you can add about 1 pound of browned and crumbled ground beef or sweet or spicy Italian sausage to the sauce.
- Use Different Vegetables: This is a great “clean out the fridge” meal! Feel free to substitute the mushrooms and spinach with an equal amount of your other favorite, cooked vegetables, like some roasted zucchini, grilled bell peppers, or some chopped eggplant.
Enjoy The Ultimate Easy & Cheesy Vegetarian Dinner!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. This classic Mushroom and Spinach Pasta Bake is a testament to the power of a simple, from-scratch-tasting meal to bring the whole family together. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite for cozy dinners.
We hope you enjoy every last, perfect, cheesy, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a baked pasta that is not watery?
The number one secret is to use a thick, hearty pasta sauce and to make sure your other ingredients are not adding too much excess moisture. Sautéing your mushrooms until they have released all their liquid and are nicely browned, as this recipe directs, is a crucial step that will prevent a watery final dish.
Q2: Can I make this pasta bake ahead of time and freeze it?
Yes, this is a perfect freezer meal! The best method is to assemble the entire unbaked casserole in a freezer-safe baking dish. Then, you can wrap the dish very well in a double layer of plastic wrap and then a layer of foil. When you are ready to eat, you can bake it directly from frozen, just be sure to cover it with foil for the first hour and then uncover it, and add about 45-60 extra minutes to the total baking time.
Q3: What is the best kind of cheese to use for a pasta bake?
The “double mozzarella” trick in this recipe is fantastic! Using a low-moisture, shredded mozzarella mixed into the sauce ensures that the entire dish is cheesy. Topping it with slices of fresh, whole-milk mozzarella is the key that gives you those beautiful, distinct, and super-gooey, restaurant-style pools of melted cheese on top.
Q4: Do I really have to cook my noodles before I bake them?
Yes, for this classic recipe, you must boil the pasta noodles first. They are too thick and sturdy to cook properly just from the moisture in the sauce. Be sure to cook them just until they are al dente, as they will continue to cook in the oven.
Q5: Can I make this recipe vegan?
Yes! To make this recipe vegan, simply be sure to use your favorite brands of high-quality, dairy-free, shredded and fresh mozzarella cheese substitutes. Be sure to also check that your pasta and your jarred sauce are certified vegan.