Spinach and Mushroom Pasta Casserole

 Spinach & Mushroom Casserole | A Splash of Love |

This dish was surprisingly delicious. It called for soy sauce, which threw me off. However, it totally pulled the dish together. I had forgot to add the soy sauce into the dish and it was lacking something. So, I drizzled some onto my bowl full of casserole and it was instantly more delicious. 


Spinach and Mushroom Pasta Casserole
Serves 8
Write a review
Cook Time
20 min
Cook Time
20 min
  1. 1 (8 ounce) package uncooked penne pasta
  2. 2 Tablespoons vegetable oil
  3. 1 cup sliced portobello mushrooms
  4. 1/2 cup butter
  5. 1/4 cup all-purpose flour
  6. 1 teaspoon minced garlic
  7. 1/2 teaspoon dried basil
  8. 2 cups milk
  9. 2 cups mozzarella cheese
  10. 1 (10 ounce) package frozen spinach, thawed and drained
  11. 1/4 cup soy sauce
  1. Preheat oven to 350 degrees F.
  2. Lightly grease a 9x13-inch baking dish.
  3. Cook pasta according to al dente package directions and drain.
  4. Heat oil in saucepan over medium heat. Add mushrooms and saute for 1 minute and set them aside.
  5. Melt butter in the saucepan. Whisk in flour, garlic and basil. Gradually mix in milk until thickened.
  6. Stir in one cup cheese until melted. Remove saucepan from heat and stir in cooked pasta, mushrooms, spinach and soy sauce.
  7. Transfer to prepared baking dish and top with remaining cheese.
  8. Bake for 20 minutes, or until heated through and cheese is melted.
| A Splash of Love | http://www.asplashoflove.net/

Leave a Reply

Your email address will not be published. Required fields are marked *