A creamy mushroom pasta bake is the best answer to “what’s for dinner” when you’re craving warm, comforting, and creamy pasta.  Loaded with flavor from fontina cheese, roasted mushrooms, spinach, thyme, ricotta, and just a hint of nutmeg, this baked pasta is both decadent and simple.  

Baked rigatoni with spinach and mushrooms in baking dish.


During the winter months, there are few things I like more than baked pasta dishes, whether it’s spaghetti pie, butternut squash pasta, or this creamy mushroom pasta bake. 

There is something so comforting about diving into a bowl of warm, baked pasta after a long day. 

This baked mushroom pasta with spinach is absolutely perfect and is adored by the entire family. 

And because it can be made ahead and popped in the oven when ready to eat, it’s perfect for busy weeknights. 

Ingredients shown: rigatoni, ricotta, fontina, garlic, parmesan, spinach, thyme, mushrooms, and cream.

How to make the best creamy mushroom pasta bake

Each number corresponds to the numbered written steps below.

  1. Preheat the oven to 450f and set one rack to the second-lowest level and the other to the middle level.  Quarter 1 1/2 pounds of mushrooms (Use an assortment of mushrooms or whatever you like) and toss in a bowl with a 1/4 cup of olive oil, 1 teaspoon kosher salt, 1 teaspoon pepper, and 3 tablespoons of fresh thyme (or 1 tablespoon dried thyme).  Spread the mushrooms out on 1-2 baking sheets and roast on the lower rack until well browned.  The mushrooms should take about 20 minutes to get brown.  Note: Don’t overcrowd the mushrooms.  Use 2 baking sheets if necessary. 

Creamy mushroom pasta bake recipe process shot collage group number one.

  1. Meanwhile, bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) and boil rigatoni to 2 minutes less than al dente.  Also, shred a 1/2 pound block of Fontina cheese, and grate a 1/2 cup of Parmigiano Reggiano cheese.
  2. Boil 8 ounces of baby spinach until soft (about 15-30 seconds) then drain.  Once you can handle it, squeeze the water out with a clean kitchen towel or press it through a fine-mesh strainer.  You want to remove as much water as possible.

Recipe process shot collage group number two.

  1. Chop the spinach.
  2. After 20 minutes of roasting, the mushrooms will be nice and golden.  

Recipe process shot collage group number three.

  1. In a large bowl mix together the mushrooms, spinach, Fontina cheese, 1/4 cup Parmigiano, 3/4 pound ricotta, 3/4 cup heavy cream, 2 cloves of garlic turned into paste, and a  pinch of nutmeg.
  2. Add the pasta to the bowl and mix it all together once more.  Now is the time to taste test and season with salt and pepper.

Recipe process shot collage group number four.

  1. Pour the contents of the bowl into a 9×13 baking dish and sprinkle the remaining 1/4 cup of Parmigiano Reggiano on top. 
  2. To prevent sticking, first place a sheet of parchment paper, then add a piece of foil on top of that.  Bake for 15 minutes covered, then 5 more uncovered to brown the top.  

Recipe process shot collage group number five.

  1. For added color, you can broil the last 1-2 minutes but watch very carefully!  After the pasta is finished it is very important to let it sit for at least 15 minutes before digging in.  Any baked pasta should be left to sit for at least 15 minutes so that any liquid in the pan can reabsorb into the pasta and settle the dish.  

Large wooden spoon holding creamy mushroom pasta.

Top tips 

Baked pasta with mushrooms and spinach is pretty simple to make, but here are a few tips and tricks to help you achieve the best results possible.  

  • The mushrooms.  For the pictures, I used a combination of shitake and white button mushrooms.  In the recipe card, I indicate baby Bella mushrooms as those are widely available.  Feel free to experiment with mushroom varieties here especially if you’d like to add additional layers of flavor and texture.  
  • Undercook the pasta.  As with any baked pasta, be sure to undercook the pasta when boiling it as it will continue to cook when it’s placed in the oven.  This will help ensure that the pasta is not mushy. 
  • The greens.  I used spinach in this recipe, however, feel free to experiment with other greens such as kale or swiss chard.  Either would be great here.
  • The cheese.  Fontina cheese is used for its incredible flavor and its ability to melt well.  If you’re not able to find fontina, mozzarella, or a melting provolone or swiss cheese would be great in this creamy pasta bake.  

White bowl with baked pasta with mushrooms and spinach.

More creamy baked pastas you’ll love

When it comes to creamy pasta bakes, what’s not to love?!  Here are some of our favorites.

If you’ve enjoyed this creamy mushroom pasta bake or any recipe on this site, give it a 5-star rating and leave a review.

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Creamy Mushroom Pasta Bake

5 from 18 votes
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 4
Ultra creamy baked combination of rigatoni, roasted mushrooms, baby spinach, thyme, Fontina, and ricotta.


For the roasted mushrooms

  • 1 1/2 pounds Baby Bella mushrooms quartered
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 3 tablespoons fresh thyme
  • 1/4 cup olive oil

Remaining ingredients

  • 1 pound rigatoni
  • 3/4 pound ricotta
  • 1/2 pound fontina cheese shredded
  • 3/4 cup heavy cream
  • 8 ounces baby spinach steamed, drained
  • 2 cloves garlic paste
  • 1/2 cup Parmigiano Reggiano divided
  • 1 pinch nutmeg optional


  • Preheat oven to 450f and set one rack to the second-lowest position and the other to the middle of the oven. Toss mushrooms with olive oil, thyme, salt, and pepper. Spread out mushrooms on a baking sheet and roast on the lower rack for 15-20 minutes or until well browned. Don't overcrowd the mushrooms. Use two sheets if necessary.
  • Meanwhile, bring a pot of salted water (2 tablespoons kosher salt) to boil and cook the rigatoni until very al dente. About 2 minutes less than package instructions.
  • Cook spinach for 30 seconds in boiling water and drain. Once able to handle, squeeze the water out then chop. In a large bowl mix together the spinach, nutmeg, heavy cream, ricotta, Fontina cheese, 1/4 cup Parmigiano Reggiano, garlic, and the roasted mushrooms.
  • Add the pasta to the bowl and mix once more. Taste test and adjust salt and pepper to taste. Place contents of the bowl in a 9 by 13 baking dish. Top with the remaining Parmigiano and bake for 15 minutes covered. Covering with parchment paper then foil will prevent sticking.
  • After 15 minutes remove covering and bake for 5 minutes more until golden. For even more color broil for the last 1-2 minutes but watch very carefully.
  • Wait 15 minutes before serving so that the cheese settles. Enjoy!


  • The recipe makes 4 very large or 6 normal size servings.
  • Undercook the pasta by about 2-3 minutes, since it will cook longer in the oven.
  • Mozzarella, soft provolone, or swiss can all be substituted for Fontina cheese.
  • Make sure to drain the spinach by squeezing the water out.  This will prevent the baked pasta from becoming too liquidy.
  • Placing parchment paper then foil over the pasta will ensure no sticking.
  • Leftovers can be saved for up to 3 days and can be reheated in the microwave.


Calories: 1066kcal | Carbohydrates: 97.8g | Protein: 51.3g | Fat: 55.6g | Saturated Fat: 27g | Cholesterol: 151mg | Sodium: 774mg | Potassium: 878mg | Fiber: 6.4g | Sugar: 7.4g | Calcium: 808mg | Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 18 votes (4 ratings without comment)

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  1. Christin K says:

    5 stars
    This was simply and ridiculously yummy. Excellent flavor. I thought your photos looked a bit more dry than we’d enjoy so I didn’t squeeze out the spinach nor overly drain the pasta. Perfect for our tastes!

  2. Shawn says:

    My wife wanted it more creamy so I doubled the cream and added fresh mozzarella. Came out fantastic!!

  3. susan m powers says:

    Your recipes are amazing ! Thank you.
    If I am not grating parm or pecorino fresh, what would the ration be with deli grind?
    Happy New Year to you and the family!

    1. James says:

      Hi Susan, thanks for the comment! I’m thinking you mean ultra fine when you say deli grind. A little less than 1/2 cup should work here.

      1. Dee says:

        Looks delicious!
        After you combine everything in the baking dish what temperature do you bake it? Is it 450 as stated for roasting mushrooms. Reviewed the recipe a number of times to see if I missed it somewhere.
        Thank you!!

        1. Tara says:

          Hi Dee, the oven stays at 450 after roasting the mushrooms and the pasta bakes at the same temp. Hope you enjoy!

    2. Laurie in Virginia says:

      5 stars
      I *loved* this dish! Some adaptations: I used a bit less ricotta, Swiss/gruyere cheeses instead of Fontina, half-and-half instead of cream – and 2 tsp. (10 g) anchovy paste! It put the flavor over the top! Nutmeg was essential. One shortcut: instead of boiling the spinach in a pot of water, I put it into a colander and poured boiling water from my teakettle over it before chopping. Saved a pot! Could I have just drained the pasta water over the fresh spinach? Next time!

  4. Kailani says:

    5 stars
    Making this recipe again but this time for some friends tonight. It is absolutely incredible and a great option for those who want to skip meat in their meal. Thank you so much!

    1. Tara says:

      Hi Kailani, we’re so happy you enjoyed this one and appreciate the comment!