Mushroom Spinach Bowtie Pasta Freezer Meal Prep
A bubbling dish of mushroom and spinach pasta tastes like you spent the evening at the stove, but this one goes from freezer to table with almost no effort.
Cooked bowties are tossed with sliced mushrooms, fresh spinach, Parmesan, herbs and garlicky olive oil, all in one bowl. There is no skillet and no sauce to watch.
Pack it into freezer molds, and on a busy night you just drop a few blocks into a baking dish and let the oven do the rest.
| Prep time | 15 minutes |
| Cook time | 10 minutes (for the pasta) |
| Freeze time | 4 to 6 hours (hands-off) |
| Reheat time | About 40 minutes in the oven, straight from frozen |
| Serves | 4 |
| Keeps | Up to 3 months in the freezer |
Why Raw Mushrooms Work Here
The mushrooms go in raw, and that is the point. As the dish bakes, they release their juices into the pasta, and those juices mix with the olive oil and Parmesan to become a light, savory sauce.
Freezing helps too. Ice crystals soften the mushrooms, so they cook down quickly in the oven instead of staying squeaky and firm.
Slice them thin so every bite gets some, and so they cook through in the same time as the pasta reheats.
Why Freeze the Whole Pasta Dish
Most pasta goes soft in the freezer, which is why you cook it two minutes short of the package time. It finishes cooking in the oven and comes out tender, not mushy.
Freezing the whole dish in 1-cup blocks means dinner is one step: blocks in, oven on. Bake one block for a quick lunch or all of them for the family.
Ingredients
- 8 oz farfalle (bowtie pasta)
- 3 cups fresh spinach (about 3 oz), large leaves torn
- 3/4 cup finely grated Parmesan, plus more to finish
- 8 oz white button mushrooms, thinly sliced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt, plus more for the pasta water
- 1/2 cup heavy cream or chicken broth, for baking
You will also need a large mixing bowl, a silicone freezer mold with 1-cup compartments, a zip-top freezer bag, and a glass or ceramic baking dish with foil to cover it.
How to Make Mushroom Spinach Bowtie Pasta
Part 1: Mix The Pasta
1. Cook The Pasta Al Dente
Boil the farfalle in well-salted water for about 2 minutes less than the package says, then drain it and let it cool for a few minutes in a large bowl.
Undercooking it now keeps the bowties from going soft when they bake later.
2. Add The Spinach
Add the spinach right on top of the pasta. Tear any large leaves so they spread through the dish evenly.
3. Add The Parmesan
Tip in the grated Parmesan. Finely grated cheese melts into the mushroom juices in the oven and helps make the sauce creamy.
4. Add The Mushrooms
Add the sliced mushrooms. They go in raw and cook while the dish bakes.
5. Season With Herbs And Pepper
Sprinkle in the Italian seasoning, black pepper and salt.
6. Pour In The Garlic Olive Oil
Stir the garlic powder into the olive oil, then pour it over everything. Mixing it first spreads the garlic evenly instead of leaving clumps of powder.
7. Toss Everything Together
Toss with two spoons until every bowtie is coated and the spinach and mushrooms are mixed through.
Part 2: Freeze
8. Spoon Into Molds
Spoon the mixture into a silicone freezer mold with 1-cup compartments.
9. Press Down And Freeze
Press each portion down gently so it packs into a solid block with few air pockets, then freeze until firm, 4 to 6 hours.
10. Bag The Frozen Blocks
Pop the frozen blocks out and store them in a labeled zip-top freezer bag. Your mold is then free for the next batch.
These are the 1-cup silicone freezer molds I use to portion every component. Get the freezer molds on Amazon.
How to Reheat and Finish
11. Add The Frozen Blocks To A Baking Dish
Heat the oven to 375°F. Place the frozen blocks straight into a glass or ceramic baking dish, no thawing needed.
12. Arrange Them In One Layer
Fit the blocks snugly in a single layer so they heat at the same rate.
13. Add Cream And Cover
Pour the heavy cream or broth over the blocks and cover the dish tightly with foil. The liquid steams the pasta as it thaws and turns into a silky sauce with the cheese and mushroom juices.
14. Bake Until Bubbling
Bake covered for about 25 minutes, then uncover, stir, and bake 10 to 15 minutes more until the pasta is hot and the edges are golden.
15. Finish With Fresh Parmesan
Grate a little fresh Parmesan over the top while it is still hot and serve right away.
Storage and Variations
The blocks keep for up to three months in the freezer, so write the date on the bag. Once baked, eat it rather than refreezing it, and keep any leftovers in the fridge for up to three days.
For a heartier dish, mix in shredded rotisserie chicken or cooked Italian sausage before freezing. A pinch of crushed red pepper flakes or a handful of shredded mozzarella on top before the last 10 minutes of baking are both great too.
