An easy creamy spinach and pasta bake is perfect for a midweek dinner or family meal at the weekend. We love using Swiss brown mushrooms, but you can use any variety you like.
- To make Condensed cream of chicken soup: Melt butter in a large saucepan over medium heat. Add flour. Stir to create a paste. Cook for 1 minute. Whisk in milk until mixture forms a smooth and thick paste.
- Gradually whisk in stock, onion powder, garlic powder, thyme and salt until mixture is smooth. Cook, whisking constantly, for 5 minutes or until mixture thickens. Remove from heat. Set aside to cool.
- Preheat oven to 200C/180C fan-forced. Cook pasta following packet directions. Drain well.
- Meanwhile, heat oil in a large, deep 22cm round (base) ovenproof frying pan over high heat. Add garlic and onion. Cook, stirring, for 2 minutes. Add mushroom. Cook, stirring, for 3 minutes or until mushroom has softened slightly. Remove from heat. Stir in spinach.
- Add the pasta to the mushroom mixture. Toss to combine. Add cream of chicken soup, milk and thyme. Toss to combine. Using the back of a spoon, level the top of the mixture in pan. Sprinkle with cheese. Bake for 20 to 25 minutes or until mixture is bubbling and top is golden. Stand for 5 minutes. Serve sprinkled with extra thyme.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set