Spinach Mushroom Pasta Bake

This is a very quick and easy pasta dish, created spontaneously one night while I was baking other things. It requires very little prep work, and can be scaled up to larger dish sizes if you need to serve more people.

[V*] Make this recipe vegan by substituting vegan cheese.


  • 1 bag (12 oz.) whole wheat egg noodles (or any other wide noodle)
  • 1 can (8 oz.) mushroom stems & pieces
  • 1 jar (24 oz.) Prego spaghetti sauce
  • 2/3 bag frozen chopped spinach, thawed, or 2/3 lb. fresh spinach, chopped
  • 3-6 oz. tomato paste (optional)
  • 2/3 cup part-skim mozzarella cheese


  • Large sauce pan or small/medium stew pot for cooking noodles
  • Casserole dish (9×13 or a little smaller)


  1. Preheat oven to 350 degrees F.
  2. Partially cook the noodles. If the package says “al dente in 7-9 minutes,” cook it for about 5 minutes.
  3. Drain the cooked noodles and pour into the casserole dish.
  4. Pour spaghetti sauce, spinach, mushrooms, tomato paste, and most of the cheese over noodles. Mix well.
  5. Bake, covered, at 350 degrees F for about 30 minutes.
  6. Remove cover, top with remaining cheese, and bake for about 10 minutes more.


My own creation, inspired by Sbarro‘s spinach and mushroom pizza.