Creamy Mushroom & Spinach Pasta Bake

• Pasta & Veggies
• 10 oz (285g) penne pasta
• 2 tsp (10 ml) olive oil *(less oil than traditional versions, but still enough for sautéing)*
• 2–3 garlic cloves, minced
• 8 oz (225g) white or cremini mushrooms, sliced
• 70g (2.5 oz) baby spinach, about half a standard 5 oz package
• Salt and pepper to taste
• Creamy Garlic Pesto Sauce
• 1 tbsp (15 g) butter
• 2 tbsp (15 g) all-purpose flour
• 3/4 cup (180 ml) 10% cream
• 1 cup (240 ml) low-sodium chicken broth
• 1/2 cup (120 ml) 1% or 2% milk
• 1/3 cup basil pesto *(homemade or store-bought works fine)*
• 1/4 cup (25 g) freshly grated Parmesan
• 1/2 tsp onion powder *(optional)*
• 3/4 tsp dried oregano
• Pinch of nutmeg
• Cheese Blend for Baking
• 1 cup (225 g) pizza mozzarella *(high-moisture, shredded)*
• 1/2 cup (55 g) shredded provolone *(if unavailable, replace with more Gouda)*
• 1/2 cup (55 g) shredded Gouda
• 2 tbsp (15 g) Parmesan

Instructions

1. 1

   Boil the penne in salted water until just al dente. Drain and set aside. Do not overcook — it will finish in the oven.

2. 2

   In a large pan, heat the olive oil over medium-high heat. Sauté the mushrooms until they release their liquid and brown, about 7–10 minutes. Season lightly with salt and pepper. Add the butter and melt it. Add the flour and cook for a minute to cook off the raw flour taste. Add the garlic and cook for just 15–20 seconds until fragrant.

3. 3

   Slowly whisk in the cream, broth, and milk. Stir constantly until thickened (about 3–5 minutes). Add the spinach in the last minute and let it wilt. Stir in the pesto, Parmesan, onion powder, and nutmeg. Adjust the seasoning with salt and pepper. Add the cooked drained pasta and toss to coat.

4. 4

   Preheat the oven to 400°F (200°C). Pour the pasta mixture into a greased 9x13 inch (23x33 cm) baking dish. Top evenly with the cheese blend. Bake uncovered for about 20 minutes until bubbly and slightly golden on top. Broil briefly for extra browning if desired.

5. 5

   For a chilled pasta bake: Remove from the fridge 30 minutes before baking to take the chill off — if you bake straight from cold, the centre may stay cool while the top overcooks. Preheat the oven to 400°F (200°C). Cover with foil tightly. This traps steam so it heats through evenly and stays moist. Bake covered for 15–20 minutes, until hot in the centre (internal temperature of about 160°F / 71°C if using a thermometer). Uncover and bake for 5–7 more minutes to melt and lightly brown the cheese top. Optional: Broil for 1–2 minutes at the end if you want a golden, bubbly top — but watch closely to avoid burning. Total time: 20–27 minutes depending on how cold it is when it goes in. Longer time if it's still quite chilled — shorter if it reaches room temperature first.