SPINACH AND MUSHROOM PASTA BAKE

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Spinach and Mushroom Pasta Bake image

I made this recipe up to use some leftover ingredients. I thought it came out quite tasty! Hope you enjoy it too! :) Note from a reviewer: This freezes very well. Thaw before baking.

Provided by flower7

Categories     Spinach

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 13

8 ounces rotini pasta (I like to use whole wheat pasta)
2 teaspoons olive oil
1/4 cup chopped onion
1 teaspoon chopped garlic
4 ounces fresh mushrooms, sliced
5 ounces fresh Baby Spinach, cleaned & roughly chopped
2 -3 tablespoons red wine
2 cups marinara sauce
1/2 teaspoon salt (to taste)
1/2 teaspoon black pepper (to taste)
1/4 teaspoon red pepper flakes, to taste (optional)
1/4 cup grated parmesan cheese
8 ounces mozzarella cheese, shredded

Steps:

  • Preheat oven to 375°F Bring a large pot of water to a boil. Cook pasta according to package.
  • While water is boiling and pasta is cooking, heat oil in a large non-stick skillet over medium heat.
  • Add onion & saute until tender, about 5 minutes. Add garlic, cook 30 seconds.
  • Add mushrooms and cook until they release most of their liquid, about 5 minutes. Add spinach and wine and cook until spinach is wilted and most of the wine has evaporated, about 3 minutes.
  • Stir in marinara sauce, salt, and both peppers and stir until heated through. Add Parmesan cheese and stir to combine.
  • In a 2-quart casserole dish, cover the bottom with a thin layer of sauce. Add half the pasta, half the sauce, and half of the mozzarella. Repeat layers with remaining pasta , sauce, and mozzarella.
  • Bake for 20 minutes or until hot and bubbly.

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