Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

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  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

  • Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.

  • Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

Nutrition Facts

380 calories; 21.3 g total fat; 23 mg cholesterol; 811 mg sodium. 32.1 g carbohydrates; 16 g protein; Full Nutrition

Reviews (654)

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Most helpful positive review

Rating: 5 stars
07/25/2008
Absolutely delicious! I've made this several times now (I can't seem to get enough of it!!) I double the garlic, cut the butter in half, and only use 1 3/4 c milk to avoid the sauce getting too runny. I've made it with and without soy sauce and it's good either way. My favorite modification has been a few red pepper flakes for an added kick. So good!!! I will definitely be making this again and again :) Read More
(251)

Most helpful critical review

Rating: 3 stars
05/22/2007
Made as written, I give this 3.5 stars - I didn't think it was nearly cheesy, and the sauce was pretty thin and watery. However, I added more cheese - a combination of mozzerella, Swiss and extra-sharp Cheddar - and also a splash of heavy cream which REALLY improved it. I also used fresh spinach instead of frozen. This ended up being one of the best things I have made in a while. Thanks! Read More
(58)
864 Ratings
  • 5 star values: 542
  • 4 star values: 228
  • 3 star values: 59
  • 2 star values: 22
  • 1 star values: 13
Rating: 5 stars
07/25/2008
Absolutely delicious! I've made this several times now (I can't seem to get enough of it!!) I double the garlic, cut the butter in half, and only use 1 3/4 c milk to avoid the sauce getting too runny. I've made it with and without soy sauce and it's good either way. My favorite modification has been a few red pepper flakes for an added kick. So good!!! I will definitely be making this again and again :) Read More
(251)
Rating: 5 stars
07/25/2008
Absolutely delicious! I've made this several times now (I can't seem to get enough of it!!) I double the garlic, cut the butter in half, and only use 1 3/4 c milk to avoid the sauce getting too runny. I've made it with and without soy sauce and it's good either way. My favorite modification has been a few red pepper flakes for an added kick. So good!!! I will definitely be making this again and again :) Read More
(251)
Rating: 5 stars
04/16/2007
WOW! This was fantastic and my husband said it's now one of his all time favorite meals. I did tweek it, however. I cooked the mushrooms in the butter and oil (and cooked them until they were completely soft...about 8 minutes). I added 4 cloves of garlic and used 1 cup of heavy whipping cream and 1 cup of 1% milk (because that's what I had). Lastly, I squeezed the water out of the spinach and chopped it finely. I was reluctant to use the soy sauce because it seemed like a strange combo. DON'T leave it out! It gives the dish it's wonderful and different flavor. Read More
(116)
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Rating: 5 stars
10/11/2006
I definitely changed a couple of things, because I used what I had in the fridge! I cut back on the soy sauce, added more pasta & mushroom, added parm. cheese and used broccoli instead of spinach. This is a great hardy meal and the left overs are even better. Read More
(98)
Rating: 5 stars
10/14/2009
After reading all of the reviews on AR, I decided to do the following: Sautee the mushrooms till tender; let weep and throw out the extra liquid... I'll keep it in next time; with the added cheese it could have been a tad 'wetter.' Triple the garlic... absolutely! It would have been so much less without the extra garlic! Add Parm (1/4 cup) and Monterey Jack (a handful shredded) to the sauce. Add Sun-Dried Tomatoes (maybe 6 or 7, sliced)... we loved this... also great with the addition of roasted red peppers. Add black pepper... will add some cayenne next time. Top with additional Mozz AND Parm. I've made this three times already and my entire family went nuts over it... even the so-called mushroom-hating and spinach-hating members. This is one heck of a recipe and I wouldn't hesitate to serve it to company. Many thanks, chmadden! Read More
(84)
Rating: 5 stars
03/28/2006
Very yummy. I was a little leery of the soy sauce but it ended up being delicious! Not at all overpowering but just another interesting dimension to the dish. The recipe doesn't state but I did wring the excess water from the spinach. My sauce was still just the right consistency...I think it would have been too runny if I hadn't done that. I used part-skim mozzarella and 1% milk and it turned out fine. Only substitution I made was parsley for basil since I'm not a basil fan. Thanks! Read More
(72)
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Rating: 3 stars
05/22/2007
Made as written, I give this 3.5 stars - I didn't think it was nearly cheesy, and the sauce was pretty thin and watery. However, I added more cheese - a combination of mozzerella, Swiss and extra-sharp Cheddar - and also a splash of heavy cream which REALLY improved it. I also used fresh spinach instead of frozen. This ended up being one of the best things I have made in a while. Thanks! Read More
(58)
Rating: 4 stars
02/28/2007
I swear this is the same recipe i get at my favorite itailian resturant, just with spinach. I disagree with some reviews that it could do without the soy sauce. The soy sauce IS the recipe. Without it, it is just a regular cream sauce. But I agree that you do have to wring the spinach out which the recipe does not mention. I followed the recipe except that I added a little more flour to make sure the sauce was thick enough and I mixed all the cheese in instead of putting it ontop. When I make it agian I will make it with less spinach. Just a heads up though- becuse of the soy and the spinach it is not that great to look at. But it sure tastes good. Read More
(48)
Rating: 5 stars
01/16/2006
Excellent dish! My boyfriend said he could eat it every day and not get tired of it. I made a few minor changes - used some random pasta I had (not penne) replaced the soy sauce with some salt and added a extra cup of water to the sauce because it was too thick. It is very important to simmer the flour for a few minutes (stirring) before pouring the liquid in - that will give it more thickness. I'll certainly make it again! Read More
(32)
Rating: 5 stars
11/07/2006
5 stars for something different and interesting that my boyfriend will eat! I used low fat mozzerella and it was delicious. I am going to double the spinach next time too. Instead of dried basil I used pesto. Mmmm! Read More
(32)