Creamy Mushroom & Spinach Pasta Bake

Boston Pizza Copycat – Lighter Version

Also known in our house as “The Pasta Bake”, as this one of a kind creation has earned its spot as the main pasta bake!

This creamy mushroom spinach pasta bake is my take on the beloved Boston Pizza classic—lighter, fresher, and (dare I say?) even more addictive. It’s rich but balanced, indulgent but not heavy, and absolutely loaded with flavor from sautéed mushrooms, garlic, and tender spinach all wrapped up in a creamy, cheesy sauce.

But what really sets this pasta apart? It’s the one dish that makes even picky eaters fall completely in love.

My son Ryan—who usually nibbles like a bird—devours this pasta. I mean truly devours. Whether we ordered it from Boston Pizza or I made it from scratch, he’d go back for seconds, thirds… and sometimes fifths. I’ve seen him eat more of this than I ever imagined his little stomach could handle. He once had it for breakfast, lunch, and dinner—and I didn’t even mind, because it’s filled with veggies, whole ingredients, and joy.

And he’s not the only one. At get-togethers, whenever I make this pasta, I see the kids come back for seconds and thirds. Adults rave about it too—creamy, garlicky, mushroomy comfort that hits all the right notes without weighing you down.

Whether you call it Mushroom Spinach Bake or Paradise Pasta, this dish earns its place in your regular dinner rotation. It’s family-friendly, crowd-pleasing, and perfect for prepping ahead. And as a bonus: it reheats like a dream.

Why You’ll Love It

• Inspired by Boston Pizza’s famous Mushroom & Spinach Bake
• Made lighter for everyday comfort without compromise
• Vegetarian-friendly and packed with umami
• Kid-tested, adult-approved
• Freezer-friendly and great for make-ahead meals

If you’ve been searching for a creamy pasta recipe that satisfies everyone at the table, this is the one.

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Creamy Cheesy Mushroom Spinach Pasta Bake

Recipe by Ellen

Servings

6

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

~479

kcal

Ingredients

• Pasta & Veggies:
  10 oz (285g) penne pasta
  2 tsp olive oil (cut oil, still enough for sautéing)
  2–3 garlic cloves, minced
  8 oz (225g) white or cremini mushrooms, sliced
  2.5 oz baby spinach (or half a small package of spinach)
  Salt & pepper to taste

• Creamy Garlic Pesto Sauce:
  1 tbsp butter
  2 tbsp all-purpose flour
  ¾ cup (180 ml) 10% cream
  1 cup (240 ml) low-sodium chicken broth
  ½ cup (120 ml) 1% or 2% milk
  ⅓ cup basil pesto (homemade or store-bought works fine)
  ¼ cup freshly grated Parmesan
  ½ tsp onion powder (optional)
  3/4 tsp dried oregano
  Pinch of nutmeg

• Cheese Blend for Baking:
  1 cup pizza mozzarella (high-moisture, shredded)
  ½ cup shredded provolone (if can't find it, just replace with more Gouda)
  ½ cup shredded Gouda
  2 tbsp Parmesan

Directions

• Cook Pasta:
  Boil penne in salted water until just al dente. Drain and set aside. Do not overcook — it will finish in the oven.
• Sauté Veggies:
  In a large pan, heat olive oil over medium-high. Sauté mushrooms until they release their liquid and brown, about 7-10 min. Season lightly with salt and pepper. Add the butter and melt it. Add flour and cook for a minute to cook off the raw flour taste. Add garlic and cook for just 15-20 seconds until fragrant.
• Make Sauce:
  Slowly whisk in cream, broth and milk. Stir constantly until thickened (~3–5 min). Add spinach in the last minute and let it wilt. Stir in pesto, Parmesan, onion powder, nutmeg. Adjust seasoning with salt & pepper. Add the cooked drained pasta and toss to coat.
• Assemble & Bake:
  Preheat oven to 400°F (200°C). Pour pasta mixture into a greased 9x13 baking dish. Top evenly with cheese blend. Bake uncovered for ~20 min until bubbly and slightly golden on top. Broil briefly for extra browning if desired.
• Baking Instructions for Chilled Pasta Bake
  Before Baking:
  Remove from fridge 30 minutes before baking to take the chill off — if you bake straight from cold, center may stay cool while the top overcooks.
  
  Step-by-Step Baking:
  Preheat oven to 400°F.
  Cover with foil tightly.
  This traps steam so it heats through evenly and stays moist.
  Bake covered for 15–20 minutes, until hot in the center (internal temp ~160°F if using a thermometer).
  Uncover and bake for 5–7 more minutes to melt and lightly brown the cheese top.
  Optional: Broil for 1–2 minutes at the end if you want a golden, bubbly top — but watch closely to avoid burning.
  
  Total Time:
  20–27 minutes depending on how cold it is when it goes in.
  Longer time if it’s still quite chilled — shorter if it reaches room temp first.