Baked Penne With Spinach & Mushrooms – A Cozy, Weeknight-Friendly Pasta
Comfort food doesn’t need to be heavy or complicated. This baked penne is warm, cheesy, and full of flavor, but it leans on wholesome ingredients like spinach and mushrooms to keep things balanced. It’s the kind of dish you put in the oven and let the house fill with a savory, tomato-garlic aroma.
Perfect for weeknights, potlucks, or a low-stress weekend dinner. Leftovers reheat beautifully, and the flavors get even better the next day.
Baked Penne With Spinach & Mushrooms – A Cozy, Weeknight-Friendly Pasta
Ingredients
Method
- Preheat and prep. Heat your oven to 375°F (190°C).Lightly oil a 9x13-inch baking dish or similar casserole.
- Cook the pasta. Bring a large pot of salted water to a boil. Add the penne and cook until just shy of al dente (about 1–2 minutes less than the package suggests). Drain and set aside.
- Sauté the aromatics. In a large skillet, warm the olive oil over medium heat.Add the onion and a pinch of salt. Cook until softened and lightly golden, about 5–6 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Cook the mushrooms. Add the sliced mushrooms to the skillet.Season with a little salt and pepper. Cook, stirring occasionally, until they release their liquid and turn browned and tender, 7–9 minutes. Let most of the moisture evaporate so the bake won’t be watery.
- Wilt the spinach. Add the spinach in batches, tossing until it wilts down. If using baby spinach, this takes 1–2 minutes.Taste and adjust salt and pepper.
- Build the sauce. Pour in the marinara sauce. Add the Italian seasoning and red pepper flakes if using. Simmer for 2–3 minutes to let the flavors meld.If the sauce seems too thick, splash in a little water. If too thin, simmer another minute.
- Combine with pasta. In a large bowl (or the pasta pot), mix the cooked penne with the mushroom-spinach sauce. Dollop the ricotta in small spoonfuls and gently fold it through so you get creamy pockets throughout.
- Assemble the bake. Transfer the mixture to your prepared baking dish.Sprinkle evenly with the mozzarella, then the Parmesan.
- Bake. Place on the center rack and bake for 18–22 minutes, until the cheese is melted and the edges are bubbling. For extra browning, broil for 1–2 minutes at the end. Watch closely to avoid burning.
- Rest and serve. Let the casserole rest for 5–10 minutes so it sets and slices cleanly. Garnish with fresh basil or parsley and serve warm.
What Makes This Special
This recipe hits that sweet spot between hearty and light. You get the creamy, comforting texture of baked pasta without relying on a heavy sauce.
The mushrooms add a deep, almost meaty savoriness, while the spinach keeps things fresh and vibrant. A touch of ricotta gives it a gentle creaminess, and the mozzarella on top bakes into a bubbly, golden crust. It’s simple enough for a busy night, but nice enough to serve to friends.
What You’ll Need
- 12 ounces penne pasta (regular or whole wheat)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3–4 garlic cloves, minced
- 12 ounces cremini or button mushrooms, sliced
- 5–6 ounces fresh spinach (about 5 packed cups)
- 1 jar (24–26 ounces) marinara sauce or crushed tomatoes with basil
- 1/2 cup whole-milk ricotta
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
- 1/4–1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, chopped, for garnish (optional)
Step-by-Step Instructions
- Preheat and prep. Heat your oven to 375°F (190°C).Lightly oil a 9×13-inch baking dish or similar casserole.
- Cook the pasta. Bring a large pot of salted water to a boil. Add the penne and cook until just shy of al dente (about 1–2 minutes less than the package suggests). Drain and set aside.
- Sauté the aromatics. In a large skillet, warm the olive oil over medium heat.Add the onion and a pinch of salt. Cook until softened and lightly golden, about 5–6 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Cook the mushrooms. Add the sliced mushrooms to the skillet.Season with a little salt and pepper. Cook, stirring occasionally, until they release their liquid and turn browned and tender, 7–9 minutes. Let most of the moisture evaporate so the bake won’t be watery.
- Wilt the spinach. Add the spinach in batches, tossing until it wilts down. If using baby spinach, this takes 1–2 minutes.Taste and adjust salt and pepper.
- Build the sauce. Pour in the marinara sauce. Add the Italian seasoning and red pepper flakes if using. Simmer for 2–3 minutes to let the flavors meld.If the sauce seems too thick, splash in a little water. If too thin, simmer another minute.
- Combine with pasta. In a large bowl (or the pasta pot), mix the cooked penne with the mushroom-spinach sauce. Dollop the ricotta in small spoonfuls and gently fold it through so you get creamy pockets throughout.
- Assemble the bake. Transfer the mixture to your prepared baking dish.Sprinkle evenly with the mozzarella, then the Parmesan.
- Bake. Place on the center rack and bake for 18–22 minutes, until the cheese is melted and the edges are bubbling. For extra browning, broil for 1–2 minutes at the end. Watch closely to avoid burning.
- Rest and serve. Let the casserole rest for 5–10 minutes so it sets and slices cleanly. Garnish with fresh basil or parsley and serve warm.
How to Store
Let leftovers cool completely.
Store in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave, or cover the baking dish with foil and warm in a 325°F (165°C) oven until hot. For longer storage, freeze tightly wrapped portions for up to 2 months.
Thaw overnight in the fridge, then reheat covered so it doesn’t dry out.
Why This is Good for You
This pasta is satisfying without being over the top. Spinach brings iron, folate, and vitamin K. Mushrooms offer B vitamins and a natural umami boost, which helps you rely on less salt. Using tomato-based sauce instead of heavy cream keeps it lighter, and a measured amount of cheese gives you richness without excess. If you choose whole-wheat penne, you add fiber that keeps you full longer.
Pitfalls to Watch Out For
- Overcooking the pasta. If you go to full al dente before baking, it can turn mushy in the oven.Undercook by a minute or two.
- Watery bake. Mushrooms release moisture. Cook them until their liquid evaporates, and don’t add spinach until the mushrooms are nicely browned.
- Too little seasoning. The sauce and veggies need salt and pepper. Taste as you go so the final dish doesn’t come out flat.
- Cheese burn. If the top is browning too fast, tent with foil.If you want a crisp top, broil briefly at the end.
- Soggy leftovers. Reheat covered and at a moderate temperature to keep the pasta from drying out or turning mushy.
Variations You Can Try
- Protein boost: Add cooked Italian sausage, rotisserie chicken, or white beans to the pasta before baking.
- Extra veg: Stir in roasted red peppers, zucchini, or chopped kale with the spinach for more color and texture.
- Cheese swap: Try fontina or provolone instead of mozzarella. A bit of smoked mozzarella adds a cozy, wood-fired note.
- Herb-forward: Add fresh basil, thyme, or rosemary to the sauce right before assembling for a bright finish.
- Gluten-free: Use a sturdy gluten-free penne and check your sauce for gluten-free labeling.
- Spicy kick: Double the red pepper flakes or add a swirl of Calabrian chili paste to the sauce.
- Lighter dairy: Use part-skim ricotta and reduce the mozzarella to 3/4 cup for a lighter bake.
FAQ
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible with a clean towel.
Add it after the mushrooms are browned and cook for a minute to warm through before adding the sauce.
What if I only have canned tomatoes?
Crushed or diced canned tomatoes work fine. Add an extra pinch of salt, a teaspoon of sugar if the tomatoes are very acidic, and 1–2 teaspoons of Italian seasoning. Simmer 5–8 minutes to thicken before combining with the pasta.
Do I have to use ricotta?
No.
You can skip it for a lighter, more tomato-forward bake. For a creamy alternative, stir in a splash of heavy cream or a couple tablespoons of mascarpone to the sauce off the heat.
How can I make it ahead?
Assemble the casserole up to the cheese topping, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add 5–10 extra minutes since it will be cold from the fridge.
If the top browns too fast, cover with foil and remove it for the last few minutes.
What’s the best pasta shape if I don’t have penne?
Ziti, rigatoni, or rotini all work well. Choose a shape with ridges or holes that hold the sauce and cheese so every bite is saucy.
Can I make it vegan?
Yes. Use a dairy-free ricotta (almond or tofu-based), vegan mozzarella, and ensure your marinara is vegan.
Add nutritional yeast for extra cheesy flavor and consider adding lentils or mushrooms for a heartier texture.
How do I keep the top from drying out?
Don’t skimp on sauce. If your pasta looks dry before baking, stir in a bit more marinara or a splash of pasta water. Bake covered with foil for the first 10 minutes, then uncover to brown the cheese.
Final Thoughts
Baked Penne with Spinach & Mushrooms brings comfort, color, and a little everyday luxury to the table.
It’s simple to make, easy to customize, and gracious with leftovers. With just a few pantry staples and fresh produce, you get a bubbling dish that feels like home. Keep this one in your rotation and make it your own with the tweaks you love.
