Baked Pasta with Spinach + Mushrooms
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 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
  1. Preheat oven to 375°F.
  2. Cook pasta according to package.
  3. Drain and transfer to medium bowl. Stir in spinach to wilt. Drain pasta again if spinach seems watery.
  4. In another bowl, combine, egg, cheeses and spices. Stir Well.
  5. Pour cheese and spice mixture over pasta and spinach mix. Add mushrooms and stir to combine and coat pasta.
  6. In a 9X13 baking pan, spread a thing layer of marinara sauce.
  7. Pour pasta over marinara and spread evenly.
  8. Pour remaining marinara over the pasta and spread evenly. (If you are not baking right away, cover the pan and refrigerate at this point)
  9. If baking, place into oven and bake for 30-35 minutes until slightly bubbling.
  10. Sprinkle mozzarella over top to cover and bake for 10 more minutes or until cheese is completely melted.
  11. 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.
Recipe Notes

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