Creamy Mushroom & Spinach Bake Recipe
Penne, garlic pesto cream sauce, baby spinach, mushrooms, Gouda, provolone, pizza mozzarella, and Parmesan.
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Ingredients
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Pasta & Vegetables
Garlic Pesto Cream Sauce
Cheeses
Finishing & Seasoning
Method
Pasta & Vegetables
- 1
Cook the pasta
Bring a large pot of salted water to a rolling boil. Add the penne and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of pasta cooking water, then drain and set aside.
- 2
Prepare vegetables
While pasta cooks, clean mushrooms with a damp towel and slice them about 1/4-inch thick. Peel and finely dice the onion. Mince the garlic. In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add the diced onion and cook until translucent, about 4 minutes. Add the sliced mushrooms, season lightly with 1/4 tsp salt and 1/8 tsp pepper, and cook until they release liquid and begin to brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds more until fragrant. Remove skillet from heat, then stir in baby spinach in batches until wilted. Taste and adjust seasoning with a pinch of salt and red pepper flakes (use about 1/4–1/2 tsp if desired). Set vegetables aside.
Garlic Pesto Cream Sauce
- 3
- 4
Add dairy
Slowly whisk in 2 cups whole milk until smooth, then whisk in 1 cup heavy cream. Continue to whisk over medium heat until the mixture begins to thicken and barely simmers, about 4–6 minutes.
- 5
Flavor the sauce
Reduce heat to low. Stir in 3 tablespoons prepared basil pesto, 1 teaspoon granulated garlic (or 2 tsp minced garlic, sautéed briefly in butter first), 1 teaspoon salt, 1 teaspoon black pepper, and a pinch of nutmeg. Taste and adjust seasoning. If sauce is too thick, whisk in reserved pasta water, 1–2 tablespoons at a time, until it reaches a smooth, creamy consistency that will coat pasta (you want a slightly loose sauce since it will bake).
Combine & Assemble
- 6
Combine components
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or butter. In a large mixing bowl, combine the drained penne, sautéed mushroom-spinach mixture, and the garlic pesto cream sauce. Fold in 1/2 cup grated Parmesan and 1/2 cup shredded Gouda, reserving the remaining cheeses for the top. Mix until everything is evenly coated. If mixture seems dry, add up to 1/2 cup reserved pasta water.
- 7
Top with cheeses
Transfer the sauced pasta and vegetables to the prepared baking dish, spreading into an even layer. Sprinkle evenly with remaining 1/2 cup Gouda, 1 cup provolone, 1 cup pizza mozzarella, and remaining 1/2 cup Parmesan. Finish with a light dusting of red pepper flakes if you like heat.
Bake & Finish
- 8
Bake
Bake in the preheated 375°F oven until bubbling and cheese on top is melted and golden in spots, about 20–25 minutes. For a more browned top, place under the broiler for 1–2 minutes — watch closely to avoid burning.
- 9
Rest and garnish
Remove from oven and let rest 5 minutes to set. Sprinkle chopped fresh parsley over the top before serving. Serve hot.
