Ingredients
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8 ounces rotini pasta (I like to use whole wheat pasta)
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2 teaspoons olive oil
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1/4 cup chopped onion
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1 teaspoon chopped garlic
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4 ounces fresh mushrooms, sliced
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5 ounces fresh Baby Spinach, cleaned & roughly chopped
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2 -3 tablespoons red wine
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2 cups marinara sauce
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1/2 teaspoon salt (to taste)
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1/2 teaspoon black pepper (to taste)
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1/4 teaspoon red pepper flakes, to taste
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1/4 cup grated parmesan cheese
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8 ounces mozzarella cheese, shredded
Instructions
- Preheat oven to 375°F Bring a large pot of water to a boil. Cook pasta according to package.
- While water is boiling and pasta is cooking, heat oil in a large non-stick skillet over medium heat.
- Add onion & saute until tender, about 5 minutes. Add garlic, cook 30 seconds.
- Add mushrooms and cook until they release most of their liquid, about 5 minutes. Add spinach and wine and cook until spinach is wilted and most of the wine has evaporated, about 3 minutes.
- Stir in marinara sauce, salt, and both peppers and stir until heated through. Add Parmesan cheese and stir to combine.
- In a 2-quart casserole dish, cover the bottom with a thin layer of sauce. Add half the pasta, half the sauce, and half of the mozzarella. Repeat layers with remaining pasta , sauce, and mozzarella.
- Bake for 20 minutes or until hot and bubbly.