Creamy Mushroom Spinach Pasta (Printable)

Baked pasta with mushrooms, spinach, and a rich creamy sauce topped with golden cheese.

# What You'll Need:

→ Pasta

01 - 10.5 oz penne or rigatoni

→ Vegetables

02 - 9 oz cremini or button mushrooms, sliced
03 - 5 oz fresh baby spinach
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced

→ Sauce

06 - 2 tbsp olive oil
07 - 2 tbsp unsalted butter
08 - 2 tbsp all-purpose flour
09 - 1 2/3 cups whole milk
10 - 1/2 cup heavy cream
11 - 1 tsp dried thyme
12 - 1/2 tsp ground nutmeg
13 - Salt, to taste
14 - Black pepper, to taste

→ Cheese

15 - 1 cup grated mozzarella cheese
16 - 1/2 cup grated Parmesan cheese

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a medium baking dish.
02 - Boil a large pot of salted water. Cook pasta until al dente following package directions. Drain and set aside.
03 - Heat olive oil and butter in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened.
04 - Add sliced mushrooms to the skillet and cook for 5 to 7 minutes until browned and most liquid evaporates. Stir in minced garlic and cook for 1 minute.
05 - Sprinkle flour over vegetables and stir to coat. Gradually whisk in whole milk to prevent lumps. Add heavy cream, dried thyme, ground nutmeg, salt, and black pepper. Simmer for 3 to 4 minutes until sauce thickens.
06 - Stir fresh spinach into the sauce and cook until just wilted, about 1 minute.
07 - Remove skillet from heat. Stir in cooked pasta and half of both mozzarella and Parmesan cheeses until thoroughly combined.
08 - Transfer mixture into the prepared baking dish. Evenly sprinkle remaining mozzarella and Parmesan cheeses on top.
09 - Bake in preheated oven for 20 to 25 minutes until the top is golden brown and bubbling.
10 - Allow to rest for 5 minutes prior to serving.

# Expert Advice:

01 -
  • The sauce is silky without being fussy, and it comes together in minutes with pantry staples you probably already have.
  • It feeds four people generously and tastes even better the next day, making it perfect for those nights when you need dinner to be straightforward.
  • Golden cheese on top hides a secret layer of tender spinach and mushrooms underneath, so every forkful feels like a small discovery.
02 -
  • If your sauce seizes or gets lumpy, remove it from the heat, let it cool for a minute, then whisk it gently while adding a splash of milk to bring it back to silky life.
  • The pasta should be just barely cooked when you drain it, because it finishes cooking in the oven and the residual heat from the sauce continues to soften it.
  • Don't skip the 5-minute rest after baking, or your first spoonful will scatter onto the plate instead of staying cohesive and beautiful.
03 -
  • Toast your cheese-covered top under the broiler for the last minute if you want it darker and crispier, but watch it carefully so it doesn't burn.
  • Add the spinach at the very end just before combining with pasta, so it stays vibrant green instead of becoming dark and tired.

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