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!
RELATED: Creamy Lemon Garlic Pasta
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!
Ashley @ The Wandering Weekenders says:
Yum! This sounds and looks so delicious, plus I love the fact that there’s mushrooms in there too!
Christine McMichael replied:
Thanks, Ashley! Me too, so good!
Casey says:
This has all the right ingredients! Have to make this soon! Thank you for sharing 🙂
Christine McMichael replied:
Thank you, Enjoy! 🙂
Carrie says:
This looks like the perfect comfort food! Love spinach in a baked pasta and yours sounds like one we will have to try! Thanks for sharing!
Christine McMichael replied:
Thanks, Carrie! It definitely is! 🙂
Klauss says:
Excellent hearty dish for all lovers of natural foods!
Christine McMichael replied:
Thank you, Klauss!
Uma says:
Looks very delicious! I like to make some for my daughter 🙂
Christine McMichael replied:
Thank you, Uma! Perfect! Hope she likes it!
Audrey Cloutier-Lord says:
I’m so excited I discovered your website! This looks incredibly delicious!!! Thanks for creating this! I’ll be coming back around for sure!
Christine McMichael replied:
Aw, thanks Audrey! That means so much! I’m so glad you’re here 😉 Enjoy!
Carmen Mobberly says:
Yummy! I’m going to have to try this! Just wish my mom liked mushrooms. 🙁 Guess I’ll have leftovers for a few days when I make it! lol
Christine McMichael replied:
Hope you enjoy the recipe, Carmen! 🙂 Haha yes, so perfect!
soniya Saluja says:
This is exactly what I want for dinner!
Christine McMichael replied:
Great! Enjoy, Soniya!
Shreya says:
Oh this looks so scrumptious! My mom is a great fan of mushrooms, so pinning this to make this for her!
Christine McMichael replied:
Thanks, Shreya! Perfect! 🙂
Ahu @ Ahu Eats says:
This sounds amazing, great use of the Ragu sauce! 🙂
Christine McMichael replied:
Thanks, Ahu! 🙂
Caitlin Culver says:
Hey Christine! I must say, I almost passed over this recipe when I saw ‘Mushrooms.’ I’m not a huge fan and for no reason either. It’s totally one of those foods that I don’t like and couldn’t tell ya why. But this….this gooey, cheesy, healthy concoction sounds amazing! I have a feeling it’d hide the mushrooms just enough for me to give it a try. 🙂 thanks for sharing and maybe even turning me into a fan of a new food!
Christine McMichael replied:
Haha, I totally understand! My family hates mushrooms, but I love them! Yes, this recipe definitely hides the mushrooms and they end up just adding protein to the recipe, which is great. Hope you enjoy it! 🙂
Kathleen says:
This looks amazing! Love mushrooms and spinach too!
Christine McMichael replied:
Thanks, Kathleen! I do too, they’re SO good!
candy says:
Great recipe, I would have to make my own whole wheat pasta since we grow our own wheat and use my canned sauce.
Christine McMichael replied:
Thanks, Candy! That’s so awesome that you are able to do that!
Kim @ Three Olives Branch says:
This looks amazing! I like that it seems pretty saucy, I am a sauce kind of person 🙂 And whole wheat pasta is an obsession of mine, I actually think I like it better than the traditional stuff!
Christine McMichael replied:
Thanks, Kim! It’s very saucy! I totally agree!
Kelsea Sullivan says:
Looks delicious!! Pinning this to make for dinner at some point. 🙂
Christine McMichael replied:
Thank you, Kelsea! Enjoy the recipe!