Description
This Baked Penne with Mushrooms & Spinach is a cozy, comforting dish featuring a rich blend of savory mushrooms, fresh spinach, and creamy ricotta, all baked together with melted mozzarella and parmesan.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 small yellow onions, finely chopped
- 4 garlic cloves, minced
- 500 g cremini mushrooms, sliced
- Sea salt and pepper, to taste
- 2 teaspoons Italian seasoning blend
- 3–4 handfuls baby spinach (or frozen spinach, thawed and squeezed dry)
- 2 cups vegetable broth or chicken broth (500 ml)
- 1 x 340 g jar premade pasta sauce (your favourite brand)
- 250 g dry penne pasta
- 150 g cherry or mini roma tomatoes
- Pinch red pepper flakes (optional)
- 250 g ricotta cheese
- 1/2 cup freshly grated parmesan (50 g)
- 2 x 100 g balls fresh mozzarella cheese
- Chopped flat-leaf parsley, to garnish
Instructions
- Preheat the oven to 375°F / 190°C.
- In a large pan, heat olive oil over medium heat. Add onions and garlic, sautéing for 3-4 minutes until softened and fragrant.
- Add the sliced mushrooms to the pan and cook, stirring occasionally, until they release their moisture and become golden, about 5–7 minutes. Season with salt, pepper, and Italian seasoning.
- Add the spinach to the pan and cook until wilted. If using frozen spinach, make sure it is well-drained before adding.
- Pour in the vegetable or chicken broth and pasta sauce, stirring to combine. Bring to a simmer and cook for 5 minutes to blend the flavors.
- Meanwhile, cook the penne pasta according to package instructions. Drain and set aside.
- Add the cooked pasta to the sauce mixture, stirring gently to coat the pasta evenly with the sauce.
- Transfer the pasta and sauce mixture to a large baking dish. Top with halved cherry tomatoes and red pepper flakes, if using.
- In a small bowl, mix ricotta cheese and parmesan together, then dollop spoonfuls of the mixture over the pasta.
- Top with slices of fresh mozzarella cheese and bake in the preheated oven for 25–30 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped parsley before serving. Enjoy!
Notes
- Feel free to swap out the cremini mushrooms for other types like button or portobello mushrooms.
- Use gluten-free pasta for a gluten-free option.
- If you prefer a spicier dish, add more red pepper flakes or a dash of hot sauce.
- This dish can be made ahead and stored in the fridge for 2–3 days, or frozen for up to a month.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 40 mg