Baked Portabella and Spinach Pasta

Mushrooms, cheese, pasta - these are some of my favorite foods.  I first had this baked mushroom and spinach pasta at my friends house.   I made her give me the recipe right then.  It's delicious, hearty, relatively healthy and crowd pleasing.   She and I both have this on heavy rotation in our homes and it works for so many possibilities.   I can make it in my smaller casserole dish and have it for our little family of four.  I can double it and serve it for a party.  It's a great vegetarian alternative to baked ziti on a buffet.

It's also pretty adaptable.   It calls for portabella mushrooms, but you can use whatever you have.  I have used button mushrooms.  I have used 3-4 large portabella caps.  I've used a pack of baby bella mushrooms.    You can use fresh or frozen spinach.  You could add other veggies if you wanted.

The recipe comes from allrecipes.com and I made a point to read some of the reviews before making it. Some people said they hated the addition of soy sauce to the base sauce.  Personally, I like it.  It heightens the earthiness of the dish that you get from the mushrooms.  

When we remember to participate in Meatless Mondays, I always know this will be a winner.  Both of my kids inhale this pasta.  Even the spinach seems to be a non-issue to my pickiest little eater.

Baked Portabella and Spinach Pasta
recipe adapted from allrecipes.com

8 ounces uncooked pasta (penne works best, but any small shaped pasta will do)
2 tablespoons vegetable oil
1/2 pound portabella mushrooms, thinly sliced
1stick of butter
1/2 cup all purpose flour
1 large clove of garlic, minced
1 teaspoon chiffonade of fresh basil
2 cups of milk
2 cups shredded mozzarella cheese
10 ounces fresh spinach
1/4 cup soy sauce

Preheat oven to 350 degrees.  Lightly great a casserole dish.   Bring a pot of water to boil.  Place the past in the pot and cook 8-10 minutes until al dente, then drain.

While the pasta cooks, heat the oil in a sauce pan over medium heat.  Stir in the mushrooms and cook until the mushrooms let off their liquids.  Add the spinach and cook until wilted.  Remove the spinach and mushrooms from the pan and set aside.

Melt the butter in the pan and add the garlic.  Cook for 1 minute until fragrant.   Add the flour, stir to combine and cook until browned.  Gradually stir in the milk, whisking while it heats to keep any lumps out.   Cook until thickened about 2-3 minutes.  Add 1 cup of the cheese and stir until melted.   Remove the saucepan from the heat.

Toss the pasta, mushrooms, spinach and soy sauce together.  Transfer to the baking dish, top with remaining cheese and bake for 20 minutes in the preheated oven, until bubbly and browned on top.

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