Spinach Mushroom Alfredo Baked Ziti is a delicious casserole that makes a great meat-free dinner the whole family will love any day of the week.
It’s baseball/softball season around here and that means we spend a lot of time at the fields this time of year. I love whenever I can make a dinner that is simple, tasty and minimizes the amount of dirty dishes I will have to deal with afterwards. My kids will choose pasta 9 times out of 10 if I let them, so I wanted to share with you all a meal that is hearty, meatless and ready in less than an hour.
Todays recipe is in conjunction with another monthly theme, so make sure to check out more great casserole ideas in the links below! This easy main dish recipe combines Portobello mushrooms, spinach and ziti mixed in cream sauce and topped with breadcrumbs then baked. Delicious and filling you might have to put your fork down and walk away before you eat an extra serving, I hope that you will enjoy this Spinach Mushroom Alfredo Baked Ziti, happy baking!
Spinach Mushroom Alfredo Baked Ziti
Yield 8 servings
- 16 oz ziti, cooked
- 5 oz Fresh Baby Spinach
- 8 oz Portobello Mushrooms, sliced
- 4 Tbs butter
- 1 clove garlic, diced
- 1 Tbs flour
- 1/2 c Parmesan Romano cheese blend, grated
- 1 1/2 c milk
- 1/2 mozzarella cheese, shredded
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 c seasoned Panko breadcrumbs
- Preheat your oven to 350º F and prepare a 9" x 13" baking pan with cooking spray, set aside.
- Cook the pasta according to package directions and set aside.
- In a large skillet over medium heat melt 2 Tbs of butter and sauté the sliced mushrooms until tender.
- Transfer the mushrooms to pan with the pasta.
- Add the fresh spinach, to the skillet and cook until wilted, then add the spinach to the mushroom and pasta mixture.
- Melt the remaining 2 Tbs of butter and add the garlic, cook until tender and then add the flour and cook for 1 minute.
- Add the grated Parmesan Romano cheese blend and stir for a couple of minutes.
- Add the milk, mozzarella cheese, salt and pepper and stir until smooth.
- Pour the cream sauce over the spinach, mushroom and pasta and stir to coat evenly.
- Spread the mixture into the prepared 9" x 13" baking pan and sprinkle on the Panko breadcrumbs.
- Bake at 350º F for 30 minutes, until the breadcrumbs are golden brown.
- Serve warm, store any leftover pasta in an airtight container for up to 5 days.
Make sure to check out these other great recipes:
Sweet Potato Shepherd’s Pie Casserole from It’s Yummi!
Chicken Tetrazzini Casserole from Barbara Bakes
Spinach & Chicken Enchiladas Bake from Tara Teaspoon
Chicken Noodle Soup Casserole from Frugal Foodie Mama
Pizza Pasta Casserole from I Heart Eating
Ham & Mac Casserole from Around My Family Table
Green Chile Chicken and Rice Casserole from Bread Booze Bacon
Chicken Noodle Casserole from Kleinworth & Co.
Chicken Tortilla Casserole from Home.Made.Interest.
Bacon Cheeseburger Tater Tot Casserole Recipe from The Life Jolie Blog
Chicken & Spinach Pasta Bake from The Two Bite Club
Pizza Tortellini Skillet Casserole from Cooking on the Front Burner
Cheesy Chicken Broccoli & Rice Casserole from House of Nash Eats
Looking for even more dinner ideas?