Recipe for Whole-Grain Pasta Casserole with Spinach, Mushrooms, and Feta

Casseroles are easy and comforting, and this one is healthy and full of flavor from feta cheese and oregano. Try serving it for a family dinner and eating the leftovers for lunch or dinner the next day. Another great option is to freeze the casserole in single-serving portions so you can thaw and eat them when you want.

Variations

• You can use any lightly cooked or thawed frozen vegetables instead of spinach or mushrooms
• For different flavors and extra fiber, try adding chopped herbs like parsley, mint, or cilantro when you add the vegetables
• Try topping your casserole with sliced roma tomatoes, fresh basil leaves, and sliced olives before baking it
• Any low-fat cheese like low-fat cheddar, swiss, or mozzarella can substitute for feta cheese

Special Diets:

Gluten-free: You can use gluten-free whole-grain pasta, such as brown rice pasta or black bean pasta.

Low-carb/keto: Substitute cooked cauliflower, spiralized zucchini, hearts of palm, or other vegetable-based noodles for the pasta.

Dairy-free: Use vegan cheese or choose a different source of protein like salmon, tuna, or shrimp

Recipe for Whole-Grain Pasta Casserole with Spinach, Mushrooms, and Feta

Makes 8 servings

Ingredients

• 4 cups of cooked whole-wheat or gluten-free whole-grain pasta
• 3 tablespoons of olive oil 
• 10-ounce bag of frozen spinach, thawed
• 2 cups of cooked sliced mushrooms
• 2 chopped tomatoes
• 8 ounces of low-fat feta cheese
• 1 tablespoon of dried oregano
• Optional: 2 ounces (½ cup) of grated parmesan cheese

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Instructions

1. Toss the pasta with the olive oil, spinach, mushrooms, tomatoes, feta, and oregano.
2. Add to a 9 x 13 baking dish sprayed with cooking spray. Top with parmesan cheese if desired.
3. Bake for at 375 degrees for 20 minutes or until eggs are set. 

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Reviewed by Heather Tonkins, Lark Health Coach