Instructions

1. Preheat your oven to 350º F and prepare a 9" x 13" baking pan with cooking spray, set aside. 
2. Cook the pasta according to package directions and set aside.
3. In a large skillet over medium heat melt 2 Tbs of butter and sauté the sliced mushrooms until tender.
4. Transfer the mushrooms to pan with the pasta.
5. Add the fresh spinach, to the skillet and cook until wilted, then add the spinach to the mushroom and pasta mixture.
6. Melt the remaining 2 Tbs of butter and add the garlic, cook until tender and then add the flour and cook for 1 minute.
7. Add the grated Parmesan Romano cheese blend and stir for a couple of minutes.
8. Add the milk, mozzarella cheese, salt and pepper and stir until smooth.
9. Pour the cream sauce over the spinach, mushroom and pasta and stir to coat evenly.
10. Spread the mixture into the prepared 9" x 13" baking pan and sprinkle on the Panko breadcrumbs.
11. Bake at 350º F for 30 minutes, until the breadcrumbs are golden brown.
12. Serve warm, store any leftover pasta in an airtight container for up to 5 days.