This baked penne with mushrooms and spinach is the ultimate comfort food—cheesy, hearty, and packed with flavour. A rich tomato sauce, tender mushrooms, and creamy ricotta come together in one ovenproof skillet, making cleanup a breeze. Whether you call it a baked pasta casserole or an oven-baked penne dish, this recipe is easy to love and even easier to make!
Ingredients for Baked Penne with Mushrooms & Spinach
The secret to making the best baked penne with mushrooms and spinach is using fresh, simple ingredients that come together effortlessly.
- Pasta – Penne is the classic choice, but rigatoni or fusilli will do the job just as well.
- Mushrooms – Cremini mushrooms bring an earthy richness, but feel free to mix in shiitake or king trumpets for even more depth.
- Spinach – Baby spinach melts right into the sauce, but if you’re using frozen, just thaw and squeeze out the extra liquid.
- Tomato Sauce & Broth – A good-quality jarred pasta sauce and vegetable broth create a flavourful, well-balanced base. Want something even richer? Swap in homemade chicken broth.
- Cheese Trio – Ricotta for a creamy finish, mozzarella for that irresistible gooey pull, and Parmesan for a salty kick.
Pro Tip: Need more protein? Toss in some jumbo white beans, cooked Italian sausage, or shredded chicken before baking!
How to Make Baked Penne with Spinach and Mushrooms
This baked penne with mushrooms and spinach is as easy as it gets—minimal effort, maximum comfort. Here’s how to make it:
- Sauté the good stuff. Get those onions, garlic, and mushrooms sizzling in a little olive oil until everything smells amazing. Toss in the spinach and let it soften a little.
- Mix and layer. Stir in the pasta sauce, broth, uncooked penne, and cherry tomatoes. Give it a good mix, then dollop on ricotta and layer it up with mozzarella and Parmesan.
- Bake it to perfection. Cover the oven-proof skillet and let the oven do the work. Once the pasta is tender, uncover and let the cheese get golden and bubbly.
Get the exact ingredient quantities in the printable recipe card below!
5 Reasons to Love This Cheesy Baked Penne
This baked penne with mushrooms and spinach is everything you crave in a cozy, one-pan meal. Here’s why it deserves a spot in your weeknight rotation:
- One-Pot Wonder – No need to pre-cook the pasta! Everything simmers together in one skillet before baking, meaning fewer dishes and maximum flavour.
- Creamy, Cheesy Goodness – Ricotta, mozzarella, and Parmesan create a luscious, melty topping that makes every bite extra satisfying.
- Hearty & Nutritious – Mushrooms bring deep, umami-rich flavour, while spinach adds a boost of greens without overpowering the dish.
- Customisable & Family Friendly – Keep it vegetarian, or toss in chicken, sausage, or white beans for extra protein. Swap the pasta shape or play with different cheeses to make it your own.
- Perfect for Busy Nights – This dish comes together quickly with minimal effort, making it a go-to for weeknights when you need a delicious, no-fuss meal.
Love baked pasta? Try my recipe for Creamy Mushroom Gnocchi with Spinach. Or try one of these other favourite pasta recipes: Pasta con Salsiccia with Creamy Tomato Sauce or Spaghetti alla Puttanesca – Original Italian Recipe.
Baked Penne with Mushrooms and Spinach
Ingredients
- 2 tablespoons olive oil
- 2 small yellow onions, finely chopped
- 4 garlic cloves, minced
- 500 g cremini mushrooms, sliced
- sea salt and pepper, to taste
- 2 teaspoons Italian seasoning blend
- 3–4 handfuls baby spinach (or frozen spinach, thawed and squeezed dry)
- 2 cups vegetable broth or chicken broth (500 ml)
- 1 x 340 g jar premade pasta sauce (your favourite brand)
- 250 g dry penne pasta
- 150 g cherry or mini roma tomatoes
- Pinch red pepper flakes (optional)
- 250 g ricotta cheese
- 1/2 cup freshly grated parmesan (50 g)
- 2 x 100 g balls fresh mozzarella cheese
- Chopped flat-leaf parsley, to garnish
Method
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Preheat oven to 200°C / 400°F (180°C fan-assisted).
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Sauté the aromatics & mushrooms: In a large ovenproof skillet (Ø 28–30 cm), heat the olive oil over medium heat. Add the onions, garlic, and mushrooms. Cook for a couple minutes, then season generously with salt, pepper, and Italian seasoning. Cook, stirring occasionally, until the mushrooms release their liquid and soften, about 7–8 minutes.
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Add the spinach & liquids: Stir in the fresh spinach and let it wilt slightly. Pour in the broth and pasta sauce, then add the dry pasta and cherry tomatoes. Sprinkle in a pinch of red pepper flakes, if using. Stir well and bring to a gentle simmer.
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Assemble the dish: Turn off the heat and dot the ricotta over the pasta mixture. Arrange the mozzarella slices evenly on top, then sprinkle with Parmesan.
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Bake: Cover with a lid (or aluminum foil) and transfer to the oven. Bake for 25 minutes.
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Broil & finish: Remove the lid and let the cheese turn golden, about 2–3 minutes under the broiler (optional).
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Serve: Garnish with fresh parsley. Serve hot and enjoy!
Rezept Video
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 180°C / 350°F until warmed through, or microwave individual portions.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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