Description
A delicious baked penne dish with a creamy mushroom and spinach sauce, perfect for a comforting meal.
Ingredients
Scale
- 400g penne pasta
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 250g mushrooms, sliced
- 200g fresh spinach
- 300ml heavy cream
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp nutmeg (optional)
Instructions
- Preheat the oven to 180°C (350°F).
- Cook the penne pasta according to the package instructions. Drain and set aside.
- In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the sliced mushrooms to the pan and cook until browned and tender.
- Stir in the spinach and cook until wilted.
- Pour in the heavy cream and bring to a simmer. Stir in the dried oregano, thyme, and nutmeg, and season with salt and pepper to taste.
- Combine the cooked penne with the mushroom and spinach mixture. Transfer to a baking dish.
- Top with grated mozzarella and Parmesan cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
Notes
- For a lighter version, you can use a low-fat cream or substitute with a plant-based cream for a vegan option.
- Add some crushed red pepper flakes for a bit of spice if desired.
- Leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
Keywords: baked penne, mushrooms, spinach, Italian, pasta, vegetarian