Creamy Mushroom Spinach Penne Bake

Ingredients

• 1 pound penne pasta
• 2 tablespoons olive oil
• 12 ounces cremini mushrooms, sliced
• 4 garlic cloves, minced
• 5 ounces baby spinach
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup finely grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1 cup shredded mozzarella cheese

Instructions

1. Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
2. Cook the penne in well-salted water until just shy of al dente, then drain and transfer it to the baking dish.
3. Warm the olive oil in a large skillet, then saute the mushrooms until browned and their moisture has cooked off.
4. Stir in the garlic and spinach, cooking just until the spinach wilts, then fold the mixture through the pasta.
5. Melt the butter in the same skillet, whisk in the flour, then slowly whisk in the milk and cream until smooth and lightly thickened.
6. Stir in the Parmesan, Italian seasoning, salt, and pepper, then pour the sauce over the pasta and scatter mozzarella on top.
7. Bake until bubbling around the edges and lightly golden on top, about 15 minutes, then rest for 5 minutes before serving.