Baked Spaghetti with Mushrooms and Giveaway

I am so lucky because my 3 kids love mushrooms! Really, they do! As most of  you know, I am always trying to be as healthy as possible, especially in cooking. Did you know on average, mushrooms have 90 percent fewer calories than a ground meat alternative? Finely chopped mushrooms look similar and blend so nicely with meat, so classics can be made healthier without losing taste or satisfying texture. This Baked Spaghetti with Mushrooms is a perfect example on how to simply substitute mushrooms for some of the meat in a traditional recipe. This reduces calories, fat and actually creates a healthier main dish (I actually think it tastes better too)! With the mushroom and meat blend, you don’t necessarily have to consume large quantities of meat to feel full and satiated, and your dish will also be more economical. Also, mushrooms bring important nutrients like vitamin D, potassium, B vitamins and antioxidants to the plate without increasing calories, fat and cholesterol. I am always reminded it’s October because the mushrooms in the produce aisle are in their adorable pink packaging. There is a huge reason for this… Read on (and continue reading for information on an awesome GIVEAWAY)  

  • Pink takes center stage in October as mushrooms will be sold in pink packaging in honor of National Breast Cancer awareness month recognizing the industry’s commitment to breast cancer research. Mushrooms have been studied (white buttons, in particular) by City of Hope scientists for their potential effects on breast cancer and sold in pink packaging during National Breast Cancer Awareness Month.
  • In total, the Mushroom Council has awarded more than $800,000 in grants for lab studies and pilot clinical trials to support this research. They will provide $50,000 to City of Hope’s research on breast cancer and mushrooms.

In honor of this amazing cause, I am hosting a giveaway for a $50 American Express Gift card and the cutest mushroom apron (see below) from Etsy. This post is sponsored by Mushroom Council, but all opinions are my own. To enter, just simply leave your favorite mushroom recipe or link to one of your favorite mushroom recipes in the comment below. The winner will be chosen randomly on Thursday October 17th at 8 A.M. For more chances to win, hop over to my friend’s Kristen at Dine & Dish and Jennifer at Savory Simple to check out their fabulous mushrooms creations. Thanks and good luck 🙂

Baked Spaghetti with Mushrooms

Cook Time:

1 hour

Prep Times:

20 minutes


8 to 10 servings


3/4 pound thin spaghetti (you can use regular or whole wheat)
1/4 pound ground round
1 small onion, chopped, (about 1 cup)
2 cloves garlic, minced
8 ounces button mushrooms, finely chopped
8 ounces baby bella/cremini mushrooms, finely chopped
2 teaspoons olive oil
2 pound, 13 ounces marinara sauce or 31/2 cups
1/4 teaspoon crushed red pepper flakes
11/4 cups part skim ricotta cheese
2 cups shredded mozzarella cheese, divided


1 Cook spaghetti according to package directions.

2. Preheat oven to 350F.

3. While pasta is cooking, brown ground beef in a large skillet over medium heat 5 minutes or until no longer pink. Remove from skillet; drain. Add onion, garlic and mushrooms to skillet and cook in hot olive oil over medium heat 5 minutes more or until tender. Add marinara, beef and red pepper flakes; reduce heat to low and simmer 10 minutes.

4. Place half of the pasta a lightly greased 13- x 9-inch baking dish coated with cooking spray. Cover with half of the sauce. Then dot the sauce with ricotta cheese. Sprinkle half of the Mozzarella over the ricotta layer. Layer again with the remaining pasta, the remaining sauce, and the remaining Mozzarella.

5. Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 10 minutes uncovered. Remove from oven and let rest 10 minutes before cutting into squares and serving.

Note: I used a food processor to chop mushrooms-just lightly pulse

63 thoughts on “Baked Spaghetti with Mushrooms and Giveaway”

  1. I love this recipe for mushroom sauce

    1 1/2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
    1 tablespoon all-purpose flour
    1/3 cup red wine
    1/4 cup minced shallots
    1 tablespoon balsamic vinegar
    1 cup beef broth
    2 teaspoons Worcestershire sauce
    1 teaspoon tomato paste
    1/8 teaspoon dried rosemary
    1/2 teaspoon Dijon mustard

    Combine mushrooms and flour in a bowl; toss well.
    Combine wine, shallots, and vinegar in a medium skillet. Bring to a boil; cook until thick (about 3 minutes). Reduce heat to medium. Add broth, Worcestershire, tomato paste, and rosemary; cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly. Stir in mustard.

  2. I would love to win and give the apron to my mom

    Mushroom Burgers

    1 red bell pepper
    1 yellow bell pepper
    1 sweet onion
    1/4 cup white wine vinegar
    2 tablespoons olive oil
    1 garlic clove, minced
    1/4 cup chopped fresh basil
    1/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    8 portobello mushroom caps
    4 (1-ounce) slices part-skim mozzarella cheese

    Cut each bell pepper into 8 strips; cut onion into 8 slices.
    Combine vinegar and next 5 ingredients in a shallow dish or large zip-top plastic bag; add bell pepper and onion. Cover or seal, and chill 30 minutes. Add mushroom caps; cover or seal, and chill, turning occasionally, 30 more minutes.

    Remove vegetables from marinade, reserving marinade; set mushroom caps aside.

    Grill remaining vegetables, covered with grill lid, over medium-high heat 10 minutes or until partially charred.

    Place 4 mushroom caps upside down, and top evenly with grilled vegetables and cheese slices; place remaining mushroom caps, right side up, over cheese. Grill, covered with grill lid, over medium-high heat until cheese melts, turning once.

  3. Easy marinated Mushrooms

    1 pound small fresh mushrooms
    1 small onion, thinly sliced
    1/3 cup white wine vinegar
    1/3 cup canola oil
    1 teaspoon salt
    1 teaspoon ground mustard

    1. In a large saucepan, combine all ingredients. Bring to a boil over
    medium-high heat. Cook, uncovered, for 6 minutes, stirring once.
    Cool to room temperature. Transfer to a large bowl; cover and
    refrigerate overnight. Yield: 3 cups.

  4. This is not mine but I love this recipe for Mushroom Soup. That apron is SO cute!

    5 cups sliced fresh mushrooms
    1 1/2 cups chicken broth
    1/2 cup chopped onion
    1/8 teaspoon dried thyme
    3 tablespoons butter
    3 tablespoons all-purpose flour
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    1 cup half-and-half
    1 tablespoon sherry

    1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.

    2. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.

    3 In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

  5. The rainy summer was great for chanterelles. I wanted to prolong the bounty so I froze some for future use.What follows is a “recipe” for freezing chanterelles (or other foraged ‘shrooms). After cleaning/drying the mushrooms spread them on a baking sheet and toss with a little EVOO. Bake @ 400 for 5-7 minutes, or until water has evaporated. Cool and pack gently into a muffin tin. Once frozen you can pop them out of the muffin tin and you have a convenient serving size of frozen mushrooms for any of the recipes you see above.

  6. What a fun giveaway! I honestly don’t even ‘cook’ with mushrooms that much but eat them all the time! I literally just love to dip them in my favorite condiments – like spicy mustards or chutney! Just went to town on a package of baby portabellas last night! 🙂

  7. Perfect timing for “Houby” – Czech for Mushroom! This coming weekend is Houby Day and the Houby Festival in the near west suburbs of Chicago! I would love the apron because that would be fun to wear for a family celebration.

    One of my favorite recipes with Mushrooms which makes a great appetizer is my Vienna Mushroom Swiss Cheese Bread. Easy and So Delicious!!!

    Happy Houby Day!

  8. I adore all kinds of mushrooms! A summer favorite is to make hero sandwiches from grilled portobello mushrooms and roasted peppers (char peppers on the grill then take off the skin). Add favorite fixings and fill toasted sandwich buns. Yum! and light!

  9. I love a simple frittata or omelette with a variety of mushrooms. It is so healthy, easy, and simple. For an easy Fall frittata, you can just add any combination of sauteed mushrooms, spinach and/or kale, avocado, chopped baked sweet potato, butternut squash, asparagus, tomatoes, roasted red peppers, onions, and cheese (goat, feta, non-dairy). Place veggies in frying pan, add egg whites and a little salt and pepper, cook for a couple of minutes, place entire frying pan in the broiler, broil for 2 minutes, and either fold into an omelette or eat as a frittata. You can also place a combination of vegetables and egg whites in a muffin tin and bake on 350 until cooked. The egg muffins will keep all week and make an easy and healthy breakfast on the run.

  10. I love mushrooms in a great spinach salad with sliced hard boiled eggs, green onion, crispy bacon pieces, feta cheese and poppy seed dressing.

  11. I love mushrooms. Deborah Madison’s The Savory Way has one of my favorite simple recipes: Mushrooms on Toast, Provençale-style. It’s basically button mushrooms sauteed with garlic and olive oil and seasoned with thyme, marjoram and lemon juice and parsley and served over toast (I like a hearty peasant bread). It makes a nice light supper with a salad.

  12. I love mushrooms! I saute them with cooking sherry and thyme, dried parsley and whatever other herbs I have on hand till the liquid is mostly absorbed/ cooked away. Then I put them on mashed potatoes, burgers, whatever- or eat them straight up, yum!

  13. This looks delicious! My favorite mushroom recipe is simple to sauté the mushrooms with butter and then add some black pepper and soy sauce. So yummy over steak, rice, or alone!

  14. my favorite use of mushrooms is not really a recipe at all but to just throw them in for a quick sauté with other seasonal vegetables. and of course on my salads.

  15. Stuffed mushrooms cannot be beaten!!!!! I make pizza quinoa stuffed mushrooms that are well-loved in our house, and also some more traditional feta, beef, and green onion stuffed mushrooms that are almost as loved. 🙂

  16. Simple and perfect sautéed mushrooms on toast

    Sauté as many mushrooms as you want in butter. Season with sal, pepper, Worcestershire and a pinch of thyme. Serve an trimmed toast points. For extra pizazz, to pith a poached egg and some snipped chives. Perfection

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