Creamy Spinach and Mushroom Pasta Casserole This comforting pasta casserole is a delightful combination of creamy spinach and mushrooms, baked to perfection. It's perfect for a cozy dinner or a family gathering. Ingredients 12 oz pasta, uncooked 2 tablespoons unsalted butter 1 small onion, diced 1 pound mushrooms of choice, thinly sliced 2 cloves garlic, minced 3 cups baby spinach 1 teaspoon Italian seasoning 1/2 tsp salt 1/4 tsp pepper 1 tablespoon all-purpose flour 1/2 cup vegetable broth, or water 1 cup light cream, or half and half 1/4 cup freshly grated Parmesan 1 cup mozzarella cheese 2 tablespoons chopped fresh parsley leaves Instructions Preheat the oven to 375F. In a large pot of boiling salted water, cook the pasta according to package instructions; drain well and set aside. Melt the butter in a large skillet over medium heat. Add the onion and mushrooms, cooking for 2-3 minutes until the mushrooms are soft and tender. Stir in the garlic, spinach, Italian seasoning, salt, and pepper, and cook for another minute. Whisk in the flour until lightly browned, about 1 minute. Gradually whisk in the vegetable broth and then the cream, cooking and whisking constantly until incorporated, about 1-2 minutes. Stir in the Parmesan just before turning off the heat. Pour the cooked pasta into a large 13×9 baking dish. Top with the spinach mushroom cream sauce and drizzle with mozzarella cheese. Bake for 18-20 minutes or until bubbly.
