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1
Preheat oven to 325 degrees.
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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.
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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.
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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.
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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.
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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.
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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.
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8
Remove from the oven and top with the mozzarella cheese and cherry tomatoes.
