Print Recipe
5 from 1 vote

Baked Pasta with Spinach + Mushrooms

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 6
Author: Lorie Yarro


  • 8 oz. rotini pasta
  • 5 oz. fresh baby spinach
  • 8 oz. white mushrooms sliced
  • 1 jar of your favorite marinara I LOVE Newman's Own Sockarooni Pasta Sauce
  • 1 large egg
  • 1 1/3 c cottage cheese
  • 1/3 c shredded mozzarella plus more for top
  • 1/3 c grated parmesan
  • 2 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/4-1/2 tsp crushed red pepper
  • Sea salt and cracked pepper to taste
  • Fresh parsley or basil optional


  • Preheat oven to 375°F.
  • Cook pasta according to package.
  • Drain and transfer to medium bowl. Stir in spinach to wilt. Drain pasta again if spinach seems watery.
  • In another bowl, combine, egg, cheeses and spices. Stir Well.
  • Pour cheese and spice mixture over pasta and spinach mix. Add mushrooms and stir to combine and coat pasta.
  • In a 9X13 baking pan, spread a thing layer of marinara sauce.
  • Pour pasta over marinara and spread evenly.
  • Pour remaining marinara over the pasta and spread evenly. (If you are not baking right away, cover the pan and refrigerate at this point)
  • If baking, place into oven and bake for 30-35 minutes until slightly bubbling.
  • Sprinkle mozzarella over top to cover and bake for 10 more minutes or until cheese is completely melted.
  • Allow to cool for about 5-10 minutes before serving. Sprinkle freshly chopped parsley or basil over to garnish for serving. Store leftovers in the refrigerator of freeze.


I sometimes go overboard on the sauce and use a jar and a half. Just in case one jar is not enough!