A delicious and creamy pasta bake featuring spinach and mushrooms, perfect for a comforting meal.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before placing the dish inside for even cooking.
Bring a large pot of salted water to a boil and cook the rotini pasta until al dente, then drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency if needed.
In a large non-stick skillet, heat the olive oil over medium heat.
Use a non-stick skillet to prevent sticking and ensure easy cleanup.
Add the onion and sauté until softened, about 5 minutes.
Stir occasionally to prevent the onion from browning too much.
Add the garlic and cook for 30 seconds until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the mushrooms and cook until they release their liquid, about 5 minutes.
Cook until most of the liquid has evaporated for a more concentrated flavor.
Add the spinach and white wine, cooking until the spinach wilts and the wine reduces, about 3 minutes.
Stir frequently to ensure even cooking and prevent sticking.
Stir in the cream, salt, black pepper, and red pepper flakes, mixing well.
Adjust the seasoning to taste before combining with the pasta.
Combine the cooked pasta with the sauce and mix until evenly coated.
Mix gently to avoid breaking the pasta.
In a casserole dish, layer half the pasta mixture, half the mozzarella, and half the Parmesan. Repeat the layers with the remaining ingredients.
Spread the cheese evenly for a consistent melt.
Bake in the preheated oven for 20 minutes or until bubbly and golden on top.
Let the dish rest for 5 minutes before serving to set the layers.
Serve warm and enjoy your creamy spinach and mushroom pasta bake.
Garnish with fresh parsley or additional Parmesan for extra flavor.
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