Spinach & Mushroom BéChamel Bake Recipe

Name: Spinach & Mushroom BéChamel Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound whole grain rotini; 4 cups milk I use 2% Milk, but you can use whole milk too; 8 tablespoons unsalted butter 1 Stick; 1/2 cup all purpose flour; 4 cloves garlic; 2 teaspoons red peppers Crushed, more or less per your liking; 1 white onion Medium, medium diced; 1 cup portobello mushrooms Diced; 4 cups baby spinach; 1 cup tomatoes medium diced; 1 teaspoon oregano; 2 teaspoons chopped parsley Freshly, or 1 Tsp dried; 1 1/2 cups cherry tomatoes Halved; 3 teaspoons salt; 1 teaspoon ground black pepper

Servings: persons

1 pound whole grain rotini
4 cups milk I use 2% Milk, but you can use whole milk too
8 tablespoons unsalted butter 1 Stick
1/2 cup all purpose flour
4 cloves garlic
2 teaspoons red peppers Crushed, more or less per your liking
1 white onion Medium, medium diced
1 cup portobello mushrooms Diced
4 cups baby spinach
1 cup tomatoes medium diced
1 teaspoon oregano
2 teaspoons chopped parsley Freshly, or 1 Tsp dried
1 1/2 cups cherry tomatoes Halved
3 teaspoons salt
1 teaspoon ground black pepper

1
Preheat oven to 325 degrees.
2
Put a pot of water to boil. Once boiling, salt the water and add the pasta. Cook until the pasta is al dente. Set aside.
3
While the pasta is cooking, pour the milk in a microwave safe bowl and pop in the microwave for about 1 minute. Set aside.
4
Meanwhile, in another saucepot, melt the butter over low heat. Add in the garlic and crushed red pepper. Cook for a minute or so. Slowly add in the flour while whisking to ensure that there are no lumps. Cook for about 1-2 minutes.
5
Gradually add the milk and keep whisking because the mixture will thicken quickly until all the milk is added. Keep whisking until the flour/butter is mixed completely into the milk and there are no lumps. Add in the 2 1/2 tsp of salt, 1 tsp of ground black pepper, oregano, parsley, and the cream cheese. Cook over medium heat until the mixture has thickened.
6
While the sauce is thickening, saute the onions and mushrooms over medium heat with a little olive oil for about 3-4 minutes. Add the spinach to the pan and season with 1/2 tsp salt and a pinch black pepper. Continue to cook until the spinach has wilted. Add in the chopped tomatoes and cook for another minute.
7
Add in the sauteed vegetables into the cream and stir. Add in the pasta and stir until the pasta is evenly coated. Pour into a large greased baking pan, cover with foil and cook for 20 minutes.
8
Remove from the oven and top with the mozzarella cheese and cherry tomatoes.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound whole grain rotini, 4 cups milk I use 2% Milk, but you can use whole milk too, 8 tablespoons unsalted butter 1 Stick, 1/2 cup all purpose flour, and more.

Yes, Spinach & Mushroom BéChamel Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach & Mushroom BéChamel Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions