© Kaylee Murphy

Spinach and Mushroom Mostaccioli Casserole

Who doesn’t love comfort food? Not only is it delicious, it has a way of soothing the soul and making your insides feel all warm and cozy. This casserole has to be one of my favorite “comfort food” meals. It’s rich, creamy, flavorful, and oh so satisfying. We used to make it all the time when I was little using regular pasta, heavy cream, and ham instead of the mushrooms, but to be honest, I love this version so much more!

Why This Recipe is Better

Subbing the coconut cream for the regular heavy cream adds a much richer flavor that just makes your tastebuds burst with happiness! Plus, the coconut cream provides those healthy MCTs (medium chain triglycerides–read more here) that get absorbed right into your system, bypassing the digestive tract! The green lentil pasta also adds a nice protein and fiber kick that’ll be sure to keep you satisfied.

Thinking of Making Regular Mostaccioli?

Kick that traditional mostaccioli recipe to the side and try this irresistible twist instead! You might never go back to regular mostaccioli again!

The Recipe

Spinach and Mushroom Mostaccioli Casserole

 

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Author: Kaylee

Recipe type: Lunch/Dinner

Ingredients

• 8 oz. package of Pow! Green Lentil Penne Pasta, cooked according to the directions on the box
• 3 tablespoons coconut oil
• 1 large sweet onion, chopped
• 2 green onions, thinly sliced
• 2 large cloves of garlic, minced
• ¼ cup Otto's Cassava Flour
• ½ teaspoon dried thyme
• 1 can full-fat coconut milk
• 1 & ½ cups vegetable or homemade bone broth
• 8 oz. package of baby bella mushrooms, chopped
• 16 oz. package of frozen, chopped spinach, thawed and drained (making sure to squeeze out the excess liquid)
• Salt, to taste

Instructions

1. Cook the pasta according to the directions on the package.
2. Meanwhile, heat the coconut oil in a large skillet over medium-high heat.
3. Add the chopped onions and minced garlic to the skillet, and cook them until they are tender and translucent.
4. In a separate skillet, sauté the mushrooms with a sprinkle of salt until tender and slightly browned.
5. Stir in the cassava flour, thyme, and a sprinkle of salt with the onions.
6. Mix the coconut milk with the broth and then add it to the onions. Cook and stir the mixture until it's thick and bubbly.
7. Stir the cooked mushrooms, pasta, and spinach in with the onions. Add salt to taste.
8. Transfer the mixture to a casserole dish.
9. Cover and bake in the oven at 350˚ (F) for 30-35 minutes.
10. Remove from the oven and let stand for 5 minutes before serving.
11. Enjoy!

3.5.3229

© Kaylee Murphy

Want more comfort food recipes? Try my Parsnip Risotto or Paleo Shepherd’s Pie!