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Creamy spinach mushroom pasta casserole topped with cheese and herbs
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Creamy Spinach & Mushroom Pasta Casserole

Creamy, comforting, and loaded with tender mushrooms and bright spinach, this casserole is perfect for weeknight dinners.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

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.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. This casserole freezes well; portion into freezer-safe containers and freeze up to 2 months.