This creamy mushroom pasta bake is a cozy vegetarian comforting casserole, just perfect for a cozy weeknight dinner. It’s a great make-ahead recipe that also freezes very well.
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When in lack of inspiration, or maybe of motivation when it’s time to cook another weeknight meal for the family, go ahead and make a batch of pasta casserole. Perfect to feed a crowd, this family-size mushroom pasta bake is warm, comforting, and loaded with hearty and cheesy flavors.
And the best part? It’s super easy to make, a great make-ahead and versatile recipe, and you can even store the leftovers for days or freeze the entire dish for later!
What is pasta baked?
Pasta baked or pasta casserole is a dish consisting of pasta with protein or veggies, coated with sauce, and all baked in a casserole or oven-safe skillet. It’s a relatively simple meal, that you can pre-assemble in advance, store in the refrigerator or freeze. The perfect easy and comforting meal to feed your family on a weeknight dinner.
What goes into mushroom pasta bake?
- Pasta. You can use any short pasta of choice, even gluten-free pasta. Pasta shells, rigatoni, penne and ziti are great options. Avoid however long thin noodles that overcook quickly.
- Shallots + garlic. Both sweet and sharp, they add a subtle flavor to the casserole. If needed, replace them with one red onion, thinly sliced.
- Mushrooms. I used a mix of white and brown button mushrooms for this recipe, but you could also add some wild mushrooms to make the dish a little bit more fancy with extra flavors.
- Baby spinach. I used fresh baby spinach for this recipe, but frozen spinach could do too.
- Ricotta. Spoonfuls of ricotta bring some creaminess and mild cheesy flavors to the pasta casserole. Instead of ricotta, you can add slices of fresh mozzarella on top.
- Breadcrumbs. Sprinkled on top of the casserole, they bring a subtle crispy texture to the baked pasta.
- For the bechamel sauce, you will need flour, milk, and parmesan, seasoned with nutmeg, salt and pepper. The bechamel sauce binds all the ingredients together and make the pasta bake super creamy and flavorful.
How to make mushroom pasta bake?
- Start with cooking the pasta, drain and set aside.
- Sauté shallots and mushrooms in a large frying pan. Add garlic, and season with salt and pepper.
- Then prepare the béchamel sauce, following the detailed recipe instructions in the recipe card below. Stir in the spinach until wilted, mushrooms and pasta, and adjust seasoning as needed.
- Transfer to a baking dish (unless your sauté pan is ovenproof) in an even layer, then add spoonfuls of ricotta cheese on top.
- Prepare the breadcrumb topping, sprinkle all over, and bake!
Recipe variations
Mushroom pasta bake is a very forgiving recipe you can adapt in so many ways. Feel free to replace the baby spinach with kale, with steamed broccoli or cauliflower florets, or why not with some roasted and diced butternut squash. As for the choice of mushrooms, you can use any variety you want – just keep in mind: the wilder, the more flavors!
Storage and freezing instructions
This mushroom pasta bake is a great make-ahead dish. Make a whole batch (or even double the recipe), and store in the refrigerator up to 5 days. You can also freeze it in an oven-safe casserole dish or foil pan then toss it into the oven to reheat.
Other comforting pasta recipes:
- Butternut Squash, Spinach and Goat Cheese Lasagna
- Mushrooms and Brussels Sprouts Gnocchi
- Spinach and Mushroom Lasagna
- Creamy Mushroom Pasta with Chickpeas
You may also like…
- Vegetarian Mushroom Bourguignon
- Parmesan Polenta with Thyme Mushroom Ragu
- Spinach and Mushroom Quiche
Creamy Spinach and Mushroom Pasta Bake
- Prep Time: 45 mins
- Cook Time: 25 mins
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Savory
- Diet: Vegetarian
This creamy mushroom pasta bake is a cozy vegetarian comforting casserole, just perfect for a cozy weeknight dinner. It’s a great make-ahead recipe that also freezes very well.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
For the filling:
- 10.5 ounces (300g) pasta shells or other similar pasta*
- 1 Tablespoon butter + 1 Tablespoon olive oil
- 4 shallots, thinly sliced
- 14.1 ounces (400g) white or brown button mushrooms, sliced
- 5.3 ounces (150g) baby spinach
- 2 cloves garlic, minced
- 4–5 Tablespoons ricotta cheese
- Salt and freshly ground pepper
For the parmesan bechamel sauce:
- 2 Tablespoons butter
- ¼ cup (30g) all-purpose flour
- 1 ¾ cup (42 cl) milk
- ½ cup (60g) parmesan cheese, grated
- ½ teaspoon ground nutmeg
- ¾ teaspoon salt
- Freshly ground pepper
Breadcrumb topping:
- ½ cup (50g) breadcrumbs
- 1 Tablespoon butter
Instructions
- Preheat the oven to 350°F (180°C).
- Boil the noodles until al dente, according to the package instructions. Drain and set aside.
- Heat butter and olive oil in a large frying pan. Once hot, add the shallots and sauté on medium-high heat until shallots are golden, about 4-5 minutes, stirring regularly. Add mushrooms and sauté for 3 more minutes, stirring often. Add garlic, and sauté one more minute, until fragrant. Season with salt and pepper, and stir well.
- Melt butter in a large sauté pan placed over medium heat. Whisk a little bit of flour, then slowly add in milk, a little bit at a time, alternating with the flour, and whisking constantly to avoid any lumps. Bring the mixture to a boil, then reduce heat to a simmer and stir every so often, until the sauce thickens up. Turn off the heat, and stir in parmesan cheese, nutmeg, salt and freshly ground pepper.
- Stir in the spinach, until wilted. Add cooked pasta, the sautéed veggies, and adjust seasoning of salt and pepper.
- Leave in the sautéed pan if ovenproof, or transfer the mixture to a baking dish in an even layer. Add spoonfuls of ricotta cheese on top.
- In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture on top of casserole and bake for 25 minutes or until breadcrumbs are golden brown. Enjoy!**
Notes
* Other short pasta can work for pasta bake (think ziti, penne, or rigatoni for instance). Avoid however long, thin noodles that can quickly overcook.
** I like to top this mushroom pasta bake with fresh parsley or basil, roughly chopped.
Did you make this recipe?
Lastly, if you make this Creamy Spinach and Mushroom Pasta Bake, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Rosy
This pasta is so delicious, it had my family asking for more. Today I’m making it for the second time. Thank you so much for sharing your recipe!