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Creamy Mushroom Spinach Penne Casserole

This Creamy Mushroom Spinach Penne Casserole is rich, comforting, and easy to make—perfect for a satisfying vegetarian dinner!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 8 ounces penne pasta
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 8 ounces mushrooms sliced
  • 4 cups fresh spinach chopped
  • 1 cup heavy cream
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste

Instructions

  • Bring a large pot of salted water to a boil. Add 8 ounces of penne pasta and cook according to package instructions until al dente (about 10-12 minutes). Drain the pasta and set it aside. Do not rinse.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent.
  • Stir in minced garlic and cook for another 1 minute until fragrant.
  • Add sliced mushrooms and sauté until golden brown and moisture evaporates, about 6-8 minutes.
  • Add chopped fresh spinach to the skillet and stir until wilted, about 2-3 minutes. Sprinkle in Italian seasoning and season with salt and freshly cracked black pepper to taste.
  • Pour 1 cup of heavy cream into the skillet with the vegetables. Stir and let simmer gently for 2-3 minutes until sauce slightly thickens.
  • Add cooked penne pasta to the skillet and stir well to coat with the creamy sauce.
  • Preheat oven to 375°F (190°C). Transfer pasta mixture into a greased 9x9-inch baking dish. Evenly sprinkle shredded mozzarella cheese and grated Parmesan cheese on top.
  • Bake uncovered for 20-25 minutes, until cheese is melted, bubbly, and golden brown on top.
  • Let the casserole cool for a few minutes before serving to allow the sauce to set. Enjoy!

Equipment

  • Large Pot
  • Large Skillet
  • 9x9-inch baking dish
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • Grater

Notes

  • Use frozen spinach if fresh is unavailable; thaw and drain excess water before adding.
  • Swap mushrooms for cremini, shiitake, or portobello for varied flavor.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven for best texture.
  • Freeze the unbaked casserole wrapped tightly for up to 2 months; thaw overnight before baking.
  • For a vegan version, substitute heavy cream and cheeses with plant-based alternatives.