Spinach And Mushroom Pasta Bake

• 8 ounces rotini pasta (I like to use whole wheat pasta)
• 2 teaspoons olive oil
• 1/4 cup chopped onion
• 1 teaspoon chopped garlic
• 4 ounces fresh mushrooms, sliced
• 5 ounces fresh Baby Spinach, cleaned & roughly chopped
• 2 -3 tablespoons red wine
• 2 cups marinara sauce
• 1/2 teaspoon salt (to taste)
• 1/2 teaspoon black pepper (to taste)
• 1/4 teaspoon red pepper flakes, to taste (optional)
• 1/4 cup grated parmesan cheese
• 8 ounces mozzarella cheese, shredded

1. Preheat oven to 375u0b0F Bring a large pot of water to a boil. Cook pasta according to package.
2. While water is boiling and pasta is cooking, heat oil in a large non-stick skillet over medium heat.
3. Add onion & saute until tender, about 5 minutes. Add garlic, cook 30 seconds.
4. 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.
5. Stir in marinara sauce, salt, and both peppers and stir until heated through. Add Parmesan cheese and stir to combine.
6. 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.
7. Bake for 20 minutes or until hot and bubbly.

rotini pasta, olive oil, onion, garlic, mushrooms, red wine, marinara sauce, salt, black pepper, red pepper, parmesan cheese, mozzarella cheese

Taken from www.food.com/recipe/spinach-and-mushroom-pasta-bake-303399 (may not work)