Ingredients for Spinach And Mushroom Pasta Bake
- Rotini Pasta
- Olive Oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Fresh Mushrooms
- Baby Spinach
- Red Wine
- 24 ounces (1 1/2 cups) marinara sauce
- 1 teaspoon salt
- Black Pepper
- Red Pepper Flakes
- 1/2 cup grated Parmesan cheese
- Mozzarella Cheese
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How to Make Spinach And Mushroom Pasta Bake
- Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- Cook 1 pound of pasta according to package directions. Drain and set aside.
- While pasta cooks, heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
- Add 1 medium onion, chopped, and sauté until tender, about 5 minutes.
- Add 2 cloves garlic, minced, and cook for 30 seconds.
- Add 8 ounces of sliced mushrooms and cook until they release most of their liquid, about 5 minutes.
- Add 10 ounces of fresh spinach and 1/4 cup of dry white wine. Cook until spinach is wilted and most of the wine has evaporated, about 3 minutes.
- Stir in 24 ounces (1 and 1/2 cups) of marinara sauce, 1 teaspoon salt, 1/4 teaspoon of red pepper flakes, and 1/4 teaspoon of black pepper. Stir until heated through.
- Add 1/2 cup of grated Parmesan cheese and stir to combine.
- In a 2-quart casserole dish, spread a thin layer of the sauce on the bottom.
- Add half of the cooked pasta, half of the remaining sauce, and half of 8 ounces of shredded mozzarella cheese.
- Repeat layers with remaining pasta, sauce, and mozzarella.
- Bake for 20-25 minutes, or until hot and bubbly and the cheese is melted and golden brown.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
47g
Fat
39g
Carbs
17g
