Spinach and Mushroom Pasta Bake

Ingredients

• 8 ounces rotini pasta (I like to use whole wheat pasta)
• 2 teaspoons olive oil
• 1/4 cup chopped onion
• 1 teaspoon chopped garlic
• 4 ounces fresh mushrooms, sliced
• 5 ounces fresh baby spinach, cleaned & roughly chopped
• 2-3 tablespoons red wine
• 2 cups marinara sauce
• 1/2 teaspoon salt (to taste)
• 1/2 teaspoon black pepper (to taste)
• 1/4 teaspoon red pepper flakes, to taste (optional)
• 1/4 cup grated parmesan cheese
• 8 ounces mozzarella cheese, shredded

Directions

1. 1

   Preheat oven to 375°F Bring a large pot of water to a boil. Cook pasta according to package.

2. 2

   While water is boiling and pasta is cooking, heat oil in a large non-stick skillet over medium heat.

3. 3

   Add onion & saute until tender, about 5 minutes. Add garlic, cook 30 seconds.

4. 4

   Add mushrooms and cook until they release most of their liquid, about 5 minutes. Add spinach and wine and cook until spinach is wilted and most of the wine has evaporated, about 3 minutes.

5. 5

   Stir in marinara sauce, salt, and both peppers and stir until heated through. Add Parmesan cheese and stir to combine.

6. 6

   In a 2-quart casserole dish, cover the bottom with a thin layer of sauce. Add half the pasta, half the sauce, and half of the mozzarella. Repeat layers with remaining pasta , sauce, and mozzarella.

7. 7

   Bake for 20 minutes or until hot and bubbly.