Ingredients
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8
-
2
-
1/4
-
1
-
4
-
5
-
2 - 3
-
2
-
1/2
-
1/2
-
-
-
-
-
Directions
Spinach and Mushroom Pasta Bake, 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., I had quite a bit of baby spinach to use up and didn’t want to just saute it with garlic and butter/olive oil. Thank goodness for Zaar and flower! I doubled the recipe and increased the spinach, mushrooms and garlic because I knew I would be taking it to school to share. It was fantastic! I added a 15 oz. can of whole olives sliced, a 15 oz. can of artichoke bottoms chopped and about 1/2 cup of sun-dried tomatoes. Used 5 cups of mozzarella and 2 jars of Lucini Spicy Tuscan Tomato Sauce. It was like pizza in a bowl! Thanks for sharing!, Delicious and so easy to prepare! used whole wheat ziti and a combination of white and shiitake mushrooms. The baby leaf spinach made a delightful and healthy addition to the pasta. We enjoyed this recipe so much and look forward to having it again. Thanks so much for sharing, flower7!
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Steps
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1
Done
|
Preheat Oven to 375f Bring a Large Pot of Water to a Boil. Cook Pasta According to Package. |
|
2
Done
|
While Water Is Boiling and Pasta Is Cooking, Heat Oil in a Large Non-Stick Skillet Over Medium Heat. |
|
3
Done
|
Add Onion & Saute Until Tender, About 5 Minutes. Add Garlic, Cook 30 Seconds. |
|
4
Done
|
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
Done
|
Stir in Marinara Sauce, Salt, and Both Peppers and Stir Until Heated Through. Add Parmesan Cheese and Stir to Combine. |
|
6
Done
|
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
Done
|
Bake For 20 Minutes or Until Hot and Bubbly. |
