Cheesy Mushroom Baked Pasta

Cheesy Mushroom Baked Pasta is the ultimate comfort food for mushroom lovers and pasta enthusiasts alike. Featuring tender Blue Oyster mushrooms, fresh spinach, and a creamy, Parmesan-rich béchamel, this dish offers layers of flavor and texture in every bite. The blue oyster mushrooms add an earthy depth, perfectly balanced by the richness of melted mozzarella and a golden, bubbly crust. Whether you’re cooking for a family dinner or meal prepping for the week, this hearty baked pasta brings warmth to the table. Plus, with easy substitutions, it’s a breeze to make vegan-friendly!

Servings: 4

Ingredients

• For the pasta:
• 1 pound (450g) pasta (penne, rigatoni, or any tubular pasta)
• Salt for the pasta water
• For the mushroom and spinach mixture:
• 3 tablespoons olive oil
• 2 tablespoons butter
• 300g (10 oz) blue oyster mushrooms, cleaned and roughly chopped
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 5 cups fresh spinach (about 150g), roughly chopped
• Salt and freshly ground black pepper to taste
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• For the béchamel sauce:
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups (720ml) milk (whole milk preferred)
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 3/4 cup grated Parmesan cheese
• For assembly:
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Chopped fresh parsley for garnish (optional)

Instructions

1. Preheat the oven:
• Preheat your oven to 375°F (190°C).
2. Cook the pasta:
• Bring a large pot of salted water to a boil. Cook the pasta until just al dente, according to the package instructions. Drain and set aside.
3. Prepare the mushroom and spinach mixture:
• In a large skillet, heat the olive oil and butter over medium heat. Add the onions and cook until they become translucent, about 3-4 minutes.
• Add the garlic and cook for another minute until fragrant.
• Stir in the blue oyster mushrooms, cooking in small batches to prevent overcrowding in the pan. Cook for 5-7 minutes until they're browned and any liquid has evaporated. Separate mushrooms batches into a large bowl when they are finished cooking. Season with salt, pepper, and thyme. 
• TIP: Don’t season your mushrooms with salt till the very end to keep them from releasing too much water.
• Add the chopped spinach into the bowl of hot mushrooms, stir and allow the heat to wilt the spinach.
4. Make the béchamel sauce:
• In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a roux.
• Gradually add the milk, whisking continuously to avoid lumps. Cook for 5-6 minutes until the sauce thickens.
• Stir in the ground nutmeg, salt, and pepper to taste. Remove from heat and mix in the grated Parmesan cheese.
5. Combine the pasta and sauce:
• In a large bowl, mix the cooked pasta, mushroom and spinach mixture, and béchamel sauce until well combined.
6. Assemble the dish:
• Transfer the pasta mixture to a greased baking dish. Sprinkle the shredded mozzarella and extra Parmesan evenly on top.
7. Bake and broil:
• Bake in the preheated oven for 25-30 minutes, until bubbly and heated through.
• Switch the oven to broil on high and cook for an additional 2-3 minutes until the cheese is golden and bubbly.
8. Garnish and serve:
• Let it cool for a few minutes, then garnish with chopped fresh parsley if desired. Serve warm.

Notes: Can easily be made vegan if you substitute the dairy for their vegan alternative!