I love a good one-skillet pasta bake. It’s so simple, yet cozy, comforting, and so flavorful! The ingredients are easy to find and can be adjusted to preference, and I’ve included higher-protein options as well. I’ve been making this easy healthy dinner for YEARS and it’s still one of my favorite go-to’s on busy weeknights!
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Why You’ll Love This Mushroom and Spinach Pasta Bake
- 30 Minutes – So quick and easy for busy weeknights.
- Cozy & Comforting – Warm, cheesy, and hearty… everything you want in a pasta bake!
- So Many Veggies – Made with mushrooms and spinach for a boost of nutrients without sacrificing flavor.
- Cheesy Goodness (Toddler Friendly) – Even picky eaters love this cheesy pasta bake (and it’s an easy way to sneak in those greens!).
- Make-Ahead Friendly – Assemble it ahead of time and bake when you’re ready for dinner.
- Vegetarian – A meatless meal that’s still filling and satisfying.
Ingredients for Spinach Pasta Bake
- Whole Wheat Penne Pasta (or spaghetti) – chickpea pasta or gluten-free pasta are also great options!
- Olive Oil
- Garlic
- Sliced Mushrooms
- Chopped Spinach
- Pasta Sauce
- Italian Seasoning
- Salt
- Shredded Mozzarella Cheese
- Fresh Mozzarella Slices (or another 1/2 cup shredded mozzarella)
- Fresh Oregano
- Crushed Red Pepper (optional)
Recommended Equipment
I like using a cast iron skillet (or any oven-safe skillet) to keep it all in one pan. However, you can also saute the mushrooms and garlic, then pour it all into a baking dish or casserole dish!
How to Make Mushroom and Spinach Pasta Bake
This almost-one-pan healthy dinner recipe is so easy to put together! And the best part is that you can make it in just 30 minutes. Here’s how to make a delicious, hearty Mushroom & Spinach Pasta Bake:
- Cook the pasta according to directions. Drain and set aside.
- While the pasta cooks, saute the garlic and mushrooms in a cast iron skillet (or any oven-safe pan).
- Turn off the heat and stir in the chopped spinach.
- Add the cooked pasta, pasta sauce, seasoning, and shredded mozzarella.
- Top the casserole with fresh mozzarella slices (or more shredded mozzarella).
- Bake for about 20 minutes, or until the cheese is melted, then let cool for another 5 minutes.
- Enjoy!
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Spinach Pasta Bake Variations and Substitutions
- Feel free to use a homemade pasta sauce instead. I always love using homemade sauces, but since this recipe is focused on busy weeknights, I decided to go with a jar of marinara sauce instead. This one is so good!
- Add a little bit of parmesan cheese over the top to really take the cheesy goodness up a notch!
- This recipe is vegetarian, but you can also add any type of protein of choice (chicken, ground beef, sausage).
- Top with fresh oregano and red pepper flakes for an extra delicious meal!
Serving Suggestions for Spinach Pasta Bake
This easy pasta bake is a complete meal on its own, but it’s also easy to pair with other dishes if you want to round things out. Here are some of my favorite ways to serve it:
- With a fresh side salad – Something crisp and tangy like my Shaved Fennel Salad, which balances the richness of the pasta.
- Garlic bread or crusty baguette – Because extra carbs are always a good idea when there’s cheesy sauce involved!
- Roasted vegetables – Try garlic roasted broccoli or these Easy Roasted Carrots for a side.
- Soup and pasta night – Pair it with a lighter soup like Homemade Tomato Soup for the ultimate cozy dinner.
- Topped with fresh herbs and red pepper flakes – Adds a pop of color and just a little heat.
How to Store Mushroom and Spinach Pasta Bake
Store leftovers in an airtight glass container (since the pasta sauce can stain plastic)! This recipe can last in the refrigerator for 3-5 days or the freezer for up to 3 months.
To freeze, let cool in the fridge for 1 hour before moving to the freezer. When ready to enjoy, reheat from frozen in the microwave or put it back in the oven until everything is warm!
More Healthy Pasta Recipes
- Healthy Chicken Broccoli Pasta Casserole
- Sun-Dried Tomato Chicken Pasta
- Shrimp Scampi w/ Zucchini Noodles
- Chicken Tomato Pesto Burrata Pasta
- Creamy Pumpkin Pasta Recipe
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Mushroom and Spinach Pasta Bake
Equipment
Ingredients
- 8 ounces whole wheat penne pasta
- 1 Tablespoon olive oil
- 2-3 teaspoons minced garlic
- 8 ounces sliced mushrooms (washed and dried)
- 2-3 cups chopped spinach
- 24 ounces pasta sauce (about 2.5 cups)
- 1 Tablespoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 cup shredded mozzarella
- 4 ounces fresh mozzarella (or another 1/2 cup shredded mozzarella)
- fresh oregano for garnish
- crushed red pepper (optional)
Instructions
- Preheat the oven to 375 degrees F.
- Cook the pasta according to package directions and drain, set aside.
- While the pasta is cooking, heat the olive oil in large cast iron skillet.
- Lightly sauté the garlic, then add in the sliced mushrooms.
- Cook for 5-7 minutes, or until they begin to soften.
- Add the chopped spinach and turn off the heat.
- Quickly add the pasta, pasta sauce, Italian seasoning, and salt.
- Mix in the shredded mozzarella.
- Top with sliced mozzarella (or more shredded mozzarella).
- Bake for about 20 minutes, let cool slightly, and enjoy!
Jessica says:
This was great- fast & easy. My whole family enjoyed. I added Italian Sausage & made enough to share w my in-laws for dinner.
Jar Of Lemons replied:
Love the idea of adding Italian sausage! Glad your family enjoyed this one!
Enriqueta E Lemoine says:
My kind of recipe! I love you added spinach and mushrooms, and the cherry of the cake: those beautiful fresh oregano leaves! This will be my dinner tonight!
Moop Brown says:
Mushrooms are my favorite vegetable and I love the way they are used in this tasty and easy to make recipe.