Creamy, comforting, and loaded with tender mushrooms and bright spinach, this Creamy Spinach & Mushroom Pasta Casserole is the kind of weeknight winner that feeds the whole family and sparks happy sighs at the table. Imagine pillowy pasta baked in a silky, cheesy sauce with juicy mushrooms and melty mozzarella on top — pure comfort in every forkful. Fun fact: casseroles became wildly popular in home cooking because they’re perfect for stretching leftovers into a new, delicious meal, and this version does exactly that.
This recipe is special because it’s simple, quick to pull together, and endlessly adaptable. Whether you need a cozy dinner or a dish to bring to potluck, it shines. If you enjoy creamy pasta bakes, you might also like the savory twist in my garlic-butter salmon with spinach and mushrooms, which pairs similar flavors with protein-rich seafood — check it out here: garlic butter salmon with spinach and mushrooms. Ready to dive into a casserole that’s creamy, family-friendly, and downright irresistible? Let’s get cooking.
What is Creamy Spinach & Mushroom Pasta Casserole?
What’s in a name? Creamy Spinach & Mushroom Pasta Casserole sounds like a hug on a plate — and honestly, isn’t that what we want from dinner sometimes? Is it a pasta, a casserole, or a very fashionable lasagna impostor? Ask any hungry crowd and they’ll tell you it’s all three. Legend has it this dish earned its title because someone paired a silky cheese sauce with garden spinach and earthy mushrooms, then tossed it all into a casserole dish and baked it until bubbly. As the old saying goes, “the way to a man’s heart is through his stomach.” Why not test that theory tonight? Try this recipe and see who falls in love at the dinner table.
Why You’ll Love This
- Creamy, comforting highlight: The luxurious cream cheese and melted mozzarella create a luscious sauce that coats every noodle, while Parmesan adds a salty, savory lift. The mushrooms add meaty depth and the spinach brings freshness, making each bite layered and satisfying.
- Cost-saving benefits: Made with pantry staples and a little fresh produce, this casserole stretches inexpensive ingredients into a hearty family meal. Using leftover cooked chicken keeps costs down and reduces waste.
- Flavorful toppings and textures: The combination of creamy sauce and a slightly golden, bubbly top gives you both smooth and lightly crisp textures. Add a sprinkle of extra Parmesan or breadcrumbs if you want more crunch.
If you loved the baked spinach and mushroom quesadillas for quick, cheesy bites, this casserole offers that same comforting flavor in a bigger, shareable form — check the quesadilla inspiration here: baked spinach mushroom quesadillas. Don’t wait — bake this tonight and enjoy a cozy, crowd-pleasing meal.
How to Make:
Quick Overview
This dish is easy because most of the work is simple sautéing and mixing, then letting the oven do the rest. You’ll enjoy a creamy sauce that’s rich but not heavy, tender pasta, wilted spinach, and savory mushrooms. The standout element is the creamy sauce made from cream cheese, chicken broth, and cheeses that bakes into a bubbly, golden finish. Prep time is about 15 minutes and baking takes 25–30 minutes, so plan for roughly 45 minutes total.
Ingredients
- 8 oz pasta (your choice; penne, rotini, or rigatoni work well)
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup cooked chicken, shredded
- 1 cup cream cheese, softened (room temperature)
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Directions
- Preheat the oven to 350°F (175°C). Grease a medium casserole dish with a little oil or nonstick spray.
- Cook the pasta according to package directions until al dente. Drain well and set aside. Do not overcook — it will finish cooking in the oven.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Add the sliced mushrooms and sauté for 5–7 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.
- Stir in the chopped spinach and shredded cooked chicken. Cook for 1–2 minutes until the spinach wilts and the chicken is warmed through.
- In a large mixing bowl, combine the cooked pasta, the sautéed mushroom-spinach-chicken mixture, softened cream cheese, shredded mozzarella, grated Parmesan, chicken broth, onion powder, salt, and black pepper. Stir until the cream cheese is incorporated and the mixture is evenly coated.
- Pour the mixture into the prepared casserole dish and spread it evenly.
- Bake for 25–30 minutes until the casserole is bubbly and the top is golden. If you want a browner top, broil for 1–2 minutes while watching carefully.
- Remove from oven and let cool for 5 minutes before serving to allow the sauce to set slightly.
What to Serve With
- A crisp green salad with lemon vinaigrette to cut the richness.
- Garlic bread or crusty baguette for scooping cheesy sauce.
- Roasted vegetables like broccoli or carrots for added color and nutrients.
- A light white wine such as Pinot Grigio or a refreshing iced tea for a family-friendly option.
Top Tips for Perfecting
- Substitute cooked turkey or extra mushrooms for chicken to make it vegetarian-friendly.
- For a lighter sauce, swap half the cream cheese for Greek yogurt stirred in off the heat to prevent curdling.
- Don’t overcook the pasta in the boiling step — al dente prevents mushy casserole.
- Add a teaspoon of Dijon mustard or a pinch of nutmeg to the sauce for extra depth.
- Avoid overcrowding the skillet when sautéing mushrooms; give them space to brown for better flavor.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: This casserole freezes well. Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave for 1–2 minutes, stirring halfway. For a whole dish, cover with foil and bake at 350°F (175°C) for 15–20 minutes until warmed through. Remove foil for the last 5 minutes to revive the top.
FAQs
Can I make this casserole vegetarian?
Yes — omit the chicken and add extra mushrooms, roasted squash, or a can of drained chickpeas for protein. You can also use vegetable broth instead of chicken broth.
Can I use frozen spinach instead of fresh?
Yes. Thaw and squeeze out excess moisture before adding so the casserole doesn’t become watery.
Is it possible to prep this ahead of time?
Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if baking from cold.
What cheese can I substitute for mozzarella or Parmesan?
Sharp provolone, fontina, or even cheddar can work for the melting cheese. For Parmesan, Pecorino Romano adds a saltier bite.
How do I get a crispier top?
Sprinkle breadcrumbs mixed with a little melted butter over the top before baking, or broil for 1–2 minutes at the end while watching closely.
Conclusion
This Creamy Spinach & Mushroom Pasta Casserole is a reliable weeknight hero — creamy, satisfying, and easy to customize. It’s forgiving for beginners and flexible enough for experienced cooks to tweak and elevate. If you’re looking for more inspiration or variations, check out this similar take on the dish at Creamy Spinach Mushroom Pasta Bake | Gimme Delicious and another great version at Creamy Mushroom Pasta Bake – Sip and Feast. Give this casserole a try, share it with family, and enjoy the warm compliments that follow.
Creamy Spinach & Mushroom Pasta Casserole
Equipment
- Casserole Dish
- Large Skillet
- Mixing Bowl
Ingredients
Pasta
- 8 oz pasta (penne, rotini, or rigatoni)
Vegetables
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
Protein
- 1 cup cooked chicken, shredded
Dairy
- 1 cup cream cheese, softened room temperature
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
Liquids
- 1 cup chicken broth
Spices
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat the oven to 350°F (175°C). Grease a medium casserole dish with a little oil or nonstick spray.
- Cook the pasta according to package directions until al dente. Drain well and set aside.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Add the sliced mushrooms and sauté for 5–7 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.
- Stir in the chopped spinach and shredded cooked chicken. Cook for 1–2 minutes until the spinach wilts and the chicken is warmed through.
- In a large mixing bowl, combine the cooked pasta, the sautéed mushroom-spinach-chicken mixture, softened cream cheese, shredded mozzarella, grated Parmesan, chicken broth, onion powder, salt, and black pepper. Stir until the cream cheese is incorporated and the mixture is evenly coated.
- Pour the mixture into the prepared casserole dish and spread it evenly.
- Bake for 25–30 minutes until the casserole is bubbly and the top is golden. If you want a browner top, broil for 1–2 minutes while watching carefully.
- Remove from oven and let cool for 5 minutes before serving to allow the sauce to set slightly.