Creamy Spinach and Mushroom Pasta Bake

• Vegetarian

• Produce

  • 3 cups Baby spinach
  • 2 cloves Garlic
  • 1 lb Mushrooms
  • 1 Onion, small
  • 2 tbsp Parsley, fresh leaves

• Canned Goods

  • 1/2 cup Vegetable broth

• Pasta & Grains

  • 12 oz Pasta

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 tsp Italian seasoning
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Light cream
  • 1 cup Mozzarella cheese
  • 1/4 cup Parmesan

Found on gimmedelicious.com

Ingredients

• 12 oz pasta (uncooked)
• 2 tablespoons unsalted butter
• 1 small onion, diced
• 1 pound mushrooms of choice, thinly sliced
• 2 cloves garlic, minced
• 3 cups baby spinach
• 1 teaspoon italian seasoning
• ½ tsp salt
• ¼ tsp pepper
• 1 tablespoon all-purpose flour
• ½ cup vegetable broth (or water)
• 1 cup light cream (or half and half)
• ¼ cup freshly grated Parmesan
• 1 cup mozzarella cheese
• 2 tablespoons chopped fresh parsley leaves

Directions

• Pre-heat oven to 375F.In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Set aside.
• Melt butter in a large skillet over medium heat. onion and mushrooms, cook for 2-3 minute or until the mushrooms are soft and tender. Add garlic, spinach, italian seasoning, and salt + pepper. cook for another minute.
• Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth and then cream, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in parmesan just before turning off heat.
• Pour cooked pasta into a large 13x9 baking dish. Top with spinach mushroom cream sauce. Drizzle with mozzarella cheese. Bake for 18-20 minutes or until bubbly.