I’ve always found casseroles and pasta bakes to be great comfort foods. Growing up in Iowa, we ate dinner as a family most night of the week and casseroles were frequently served.
Building upon things I like and healthy options, I concocted the portobello, kale and spinach pasta bake.
- a pint of baby portobello mushrooms, sliced
- a few cups of kale, torn and stems removed
- a few cups of fresh spinach
- 2 cloves garlic, minced
- 1/2 box of high fiber pasta
- 1 jar of pasta sauce of choice
- 1 bag morning star farms soy crumbles
- 2 cups shredded mozzarella cheese
- Boil pasta al dente according to directions on box. While waiting for the water for the pasta to boil, heat up a large skillet to med-high heat. Spray a skillet with olive oil spray and add the garlic. Let cook for 1-2 minutes making sure not to burn it.
- Add portobellas and give them a covering of cooking spray. Add salt and pepper to season. Cook until slightly tender. Add in kale. Cook for another minute or two then add in the spinach. Cook until spinach is starting to wilt…will only take 30 seconds or so.
- Heat oven to 325F.
- When pasta is al dente, drain and put pasta in a 9×13 casserole dish. Add cooked mushrooms, kale and spinach to 9×13.
- Cook soy crumbles according to package directions. Add to casserole dish.
- Add jar of pasta sauce to 9×13. Stir veggies, soy crumbles, pasta, and sauce together. Top with 2 cups mozzarella cheese.
- Bake in 325F oven for 20-25 minutes until cheese is melted and bubbly.
This dish will not disappoint. It’s so versatile too. Switch up the veggies. Add crushed red pepper for spice. Pasta bakes every night of the week!