Week 3 Meatless Meals: Spinach and Mushroom Baked Pasta

We’re half way there! Week 3 of the 6 week series is my Spinach and Mushrom Baked Pasta. It’s a creamy and savory dish that will satisfy you without weighing you down. Despite the ricotta and parmesan cheese, it’s a surprisingly light and fresh dish that will leave you wanting more!

My husband was especially happy about pasta night this week since his tyrant wife cuts carbs at every corner. This recipe, however, does have spinach, so we’re being healthy… obviously. Feel free to add in more veggies where you see fit (I feel squash would have been great!) or leave it as is– I promise this dish is delicious either way!

Spinach & Mushroom Baked Pasta

Serves 8

  • 14.5 oz package of penne pasta
  • 1 cup white wine
  • 1 cup ricotta
  • 1 cup parmesan
  • ~6 baby Portobello mushrooms (sliced thinly)
  • 4 cups fresh spinach
  • 1/2 cup basil
  • 1/2 cup bread crumbs (preferably Italian)
  • 3 cloves of garlic (minced)
  • 2 tomatoes (chopped)
  • 1/2 white onion (chopped)
  • 2 tbsp olive oil
  • 1 tbsp balsalmic vinegar


  1. Preheat oven to 350ºF.
  2. Combine garlic, ricotta, parmesan, and basil in small bowl. Mix thoroughly and reserve at room temperature.
  3. Boil water in large pot and cook penne pasta according to packaged instructions. Meanwhile, on medium heat, heat large skillet with 2 tbsp olive oil and add diced onions and mushrooms. Season with salt and pepper and cook until onions become soft and translucent (about 3-5 mins).
    • Make sure your skillet is very large. You will be adding your cooked pasta to this pan.
  4. Add white wine to pan until alcohol evaporates (about 2 mins).
  5. Add tomatoes and balsalmic to skillet, season with salt & pepper, and continue cooking for another 3 mins.
  6. Add drained penne pasta and spinach to pan and mix while cooking until spinach wilts.
  7. Pour skillet into greased 13×9 baking dish and evenly spoon ricotta mixture over pasta. No need to make it look nice, the ricotta will ooze beautifully throughout the entire dish.
  8. Sprinkle bread crumbs over ricotta mixture and cook in oven for 20 mins until bubbly. Serve onto individual plates with large spoon.

Enjoy! If you use this recipe, comment below and let me know you liked it or if you made any unique additions, I’d love to hear them!

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