Mushroom Spinach Alfredo Pasta Bake is a comforting, creamy, and indulgent dish perfect for weeknight dinners or family gatherings. This pasta bake combines tender pasta, earthy sautéed mushrooms, fresh spinach, and a rich, cheesy Alfredo sauce, all baked to perfection with a golden, bubbly cheese topping.

The combination of flavors and textures—creamy sauce, tender pasta, sautéed mushrooms, and slightly wilted spinach—makes each bite satisfying and heartwarming. This dish is a great way to elevate a classic pasta dinner and can easily be adapted for vegetarian or protein-packed variations.

Why I Love This Recipe

I love this recipe because it’s indulgent yet versatile. The creamy Alfredo sauce coats every piece of pasta perfectly, and the mushrooms and spinach add an earthy, fresh flavor that balances the richness. The baked cheese on top creates a comforting crust that makes this dish irresistible.

It’s a family favorite because it feels fancy but is incredibly easy to make. It’s perfect for meal prep, freezing, or serving to guests, and it’s guaranteed to satisfy both kids and adults.

Why It’s a Must-Try Dish

Creamy, cheesy, and comforting, perfect for pasta lovers.
Packed with vegetables: mushrooms and spinach add nutrients and flavor.
Easy to prepare and bake in one dish.
Perfect for family dinners, potlucks, or meal prep.
Can be customized with additional proteins like chicken or sausage.

Recipe Details

Preparation Time: 20 minutes
Cooking Time: 25–30 minutes
Baking Time: 20–25 minutes
Total Time: 1 hour
Servings: 4–6
Course: Main Course / Dinner
Cuisine: Italian / American
Estimated Calories: 450–500 per serving

Ingredients

For the Pasta:

12 oz pasta (penne, fusilli, or rigatoni)
1 tablespoon olive oil
2 cups fresh spinach
8 oz mushrooms, sliced
2 cloves garlic, minced

For the Alfredo Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk (whole or 2%)
½ cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper, to taste
½ teaspoon nutmeg (optional)

For the Topping:

1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning (optional)

Cooking Directions

Preheat oven: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook pasta: Cook pasta according to package instructions until al dente. Drain and set aside.
Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds. Add mushrooms and cook 5–7 minutes until soft. Add spinach and cook until wilted. Remove from heat.
Prepare Alfredo sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to form a roux. Gradually whisk in milk and cream until smooth. Cook until slightly thickened, about 4–5 minutes. Remove from heat and stir in Parmesan cheese, salt, pepper, and nutmeg (if using).
Combine pasta and sauce: In a large bowl, mix cooked pasta, sautéed vegetables, and Alfredo sauce until well combined.
Assemble in baking dish: Pour the pasta mixture into the prepared baking dish. Top with shredded mozzarella, Parmesan, and Italian seasoning if desired.
Bake: Bake for 20–25 minutes until cheese is melted and golden brown on top.
Serve: Remove from oven and let cool slightly before serving.

Step-by-Step Preparation Method

Preheat oven and grease baking dish.
Cook pasta until al dente. Drain.
Sauté garlic, mushrooms, and spinach in olive oil.
Make Alfredo sauce: melt butter, whisk in flour, gradually add milk/cream, thicken, and add Parmesan.
Mix pasta, vegetables, and Alfredo sauce.
Transfer mixture to baking dish and top with cheese.
Bake 20–25 minutes until golden and bubbly.
Cool slightly and serve warm.

How to Serve

Serve warm as a main dish for dinner.
Pair with a fresh green salad and garlic bread for a complete meal.
Garnish with chopped fresh parsley or basil for added flavor and color.

Recipe Tips

Use fresh spinach and mushrooms for the best flavor.
Do not overcook the pasta, as it will continue cooking in the oven.
Adjust cheese amounts according to taste for extra cheesiness.
Add a pinch of nutmeg to the sauce for a subtle depth of flavor.
Use a mix of mozzarella and provolone for a melty topping.

Variations

Chicken Mushroom Spinach Alfredo Bake: Add cooked diced chicken for extra protein.
Vegetarian Deluxe: Add bell peppers, zucchini, or peas along with mushrooms and spinach.
Gluten-Free: Use gluten-free pasta and gluten-free flour for the sauce.
Spicy Alfredo Bake: Add a pinch of red pepper flakes to the sauce.
Herb Infusion: Add fresh thyme, oregano, or basil to the sauce for aromatic flavor.

Freezing & Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezing: Assemble pasta bake in a freezer-safe dish before baking. Freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 35–40 minutes, covered with foil for the first 20 minutes.

Special Equipment Needed

Large pot for pasta
Skillet for sautéing vegetables
Saucepan for Alfredo sauce
9×13-inch baking dish
Mixing bowl
Whisk and spatula

FAQ

Q: Can I use frozen spinach or mushrooms?
Yes, but thaw and drain spinach well, and sauté mushrooms until moisture evaporates.

Q: Can I make this ahead of time?
Yes, assemble the pasta bake and refrigerate for up to 24 hours before baking.

Q: Can I make it vegan?
Yes, use plant-based milk, vegan butter, and dairy-free cheese alternatives.

Q: Can I use pre-made Alfredo sauce?
Yes, substitute with your favorite jarred Alfredo sauce, adjusting seasoning as needed.

Q: How do I prevent the pasta from drying out?
Ensure enough sauce coats the pasta and cover the dish with foil for the first 15 minutes of baking.

Conclusion

Mushroom Spinach Alfredo Pasta Bake is a creamy, comforting, and versatile dish that combines tender pasta, sautéed vegetables, and rich Alfredo sauce with a golden, cheesy topping. Perfect for weeknight dinners, family meals, or gatherings, this pasta bake is hearty, flavorful, and guaranteed to satisfy. With simple ingredients and easy steps, it’s a must-try recipe for anyone who loves creamy baked pasta dishes.