Quick Spinach and Mushroom Pasta Bake

Ingredients

• 1 lb short pasta, such as campanelle, fusilli, or farfalle
• 4 tablespoons unsalted butter
• 1 lb mushrooms, thinly sliced
• 2 cups frozen spinach, microwaved and drained
• 2 teaspoons onion powder
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon thyme
• 2 cups heavy cream
• 1 3/4 cup parmesan cheese, shredded or grated
• 1 cup mozzarella, shredded
• Kosher salt and freshly cracked black pepper, to taste

Preparation

1. Preheat oven to 350°F and grease a 9x13-inch dish with butter, set aside.
2. Cook pasta according to package directions, then strain but reserve some pasta water, about 1/2 cup.
3. In a large saucepan set over medium heat, melt butter and saute mushrooms until golden, about 4 to 5 minutes.
4. Add pasta, spinach, onion powder, Italian seasoning, garlic powder, thyme, and heavy cream, stir to combine. Season with salt and pepper. If it looks too thick, add pasta water a tablespoon at a time. Mix in parmesan cheese.
5. Pour into prepared dish and top with mozzarella cheese. Bake until bubbling around the edges and golden on the top, about 30 to 35 minutes. Let rest 5 minutes before serving.