Spinach-n-Mushroom pasta bake

Looking for a quick and easy way to entertain... Or just want to pamper yourself for a classy Italian meal on a weeknight... Either way, this recipe is definitely worth a try! :)

Ingredients:
Handful of spinach
Button mushrooms - quartered or chopped in thick slices
Pasta
Parmesan cheese - grated
Mozzarella cheese - grated
Salt
Pepper
Red pepper flakes
Minced garlic
Some dried Oregano
Some dried Thyme
~1/2 tbsp Butter
Olive oil
Some flour
Some Vegetable/mushroom stock

Method:
1. While the pasta water is kept to boil on one stove burner; heat olive oil with salt, pepper, red chilly flakes, oregano, thyme and  minced garlic in a deep saucepan on another burner.
2. Once everything starts to sizzle, add the mushrooms. Cover and cook for 5 minutes. Let the mushrooms ooze their juices in to make the sauce.
3. After about another 2-3 minutes, remove the cooked mushrooms along with their juices in a bowl.
Note: At this point, put the pasta in the boiling water to start cooking.
4. In the same saucepan, add some butter and olive oil. Once butter is melted, add some flour and cook well to make a roux.
5. Add some stock to this and let it thicken. Add mushroom and it's juices to the sauce.
6. Add some roughly chopped spinach leaves to the mixture along with the drained pasta.
7. Empty this pasta mixture in a baking dish.
8. You can sprinkle some Parmesan cheese and Mozzarella cheese on top OR you can skip the cheeses as well.
9. Bake this for 7-10 minutes at 400F/205C oven.

Serve hot!!

Spinach will cook in the heat of the sauce and later in the oven. That way it retains it's green color and has a bite to it.

You can substitute spinach leaves with any other sturdy greens such as arugula, water cress or chard leaves.