Chesterfield Baked Pasta with Creamy Mushroom and Spinach Sauce

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Baked penne pasta smothered in a creamy mushroom and spinach sauce, topped with melted cheese for a comforting regional twist. This Italian pasta recipe, ready in about 50 minutes, pairs penne pasta, olive oil, and cremini mushrooms for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz penne pasta
• 2 tbsp olive oil
• 10 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 4 cups baby spinach, roughly chopped
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• 1/2 tsp dried oregano

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 9 minutes until al dente. Drain and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 10 oz sliced cremini mushrooms and sauté for 6-7 minutes until browned and moisture evaporates.
3. Step 3: Add 3 minced garlic cloves and cook 1 minute until fragrant. Stir in 4 cups roughly chopped baby spinach and cook until wilted, about 2 minutes.
4. Step 4: Sprinkle 3 tbsp all-purpose flour evenly over the mushroom-spinach mixture and stir constantly for 2 minutes to form a roux.
5. Step 5: Gradually whisk in 2 1/2 cups whole milk, stirring continuously until the sauce thickens and coats the back of a spoon, about 5 minutes.
6. Step 6: Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1 1/4 tsp salt, 3/4 tsp black pepper, and 1/2 tsp dried oregano.
7. Step 7: Combine the cooked penne pasta with the creamy mushroom-spinach sauce and transfer to a greased 9x13-inch baking dish.
8. Step 8: Sprinkle 1 cup shredded mozzarella cheese evenly on top and bake for 20 minutes until bubbly and golden on the edges. Let rest 5 minutes before serving.