Spinach and Mushroom Pasta Bake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 375°F Bring a large pot of water to a boil. Cook pasta according to package.
2. While water is boiling and pasta is cooking, heat oil in a large non-stick skillet over medium heat.
3. Add onion & saute until tender, about 5 minutes. Add garlic, cook 30 seconds.
4. 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.
5. Stir in marinara sauce, salt, and both peppers and stir until heated through. Add Parmesan cheese and stir to combine.
6. 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.
7. Bake for 20 minutes or until hot and bubbly.
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