Mushroom & Spinach Casserole

Mushrooms and spinach together are one of my favorite food combinations. This casserole provided a easy platform to deliver the flavor duo seamlessly.


16oz Pasta Shells (cooked, drained, cooled to room temperature)

1-1/2c Cauliflower Puree

1-1/4c Mushrooms (sautéed, cooled to room temperature)

1/2c Onions (sautéed, cooled to room temperature)

1/2c Spinach (frozen, thawed, drained)

3/4c Tomatoes (fresh, chopped)

2T Scallions (chopped)

1t Garlic Powder

3T Potato Starch (add 2T water & mix into slurry)

1-1/2t Dijon Mustard


-Cutting Board

-Chef’s Knife

-Kitchen Towel

-Measuring Cups

-Measuring Spoons

-Large Mixing Bowl

-Baking Dish


-Saute Pan

-Large Pot

-Tasting Spoon

-Serving Plate/Bowl

Preheat Oven 350F

In a blender puree mushrooms and onions until smooth. Pour in side large bowl. Add all remaining ingredients, with the exception of the shells, and mix until well combined. Fold in pasta shells.

Transfer mixture to baking dish cover with foil and bake for 25 minutes.

Uncover and bake for an additional 10 minutes (only if you like a crusty top, if not, leave covered for the full 35 minutes)

Remove from oven and serve.

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