Three-Cheese Spinach and Pasta Bake

 

8

oz sliced fresh mushrooms

1/4

cup finely chopped onion

1

package (7 oz) small pasta shells, cooked and drained

2

boxes (9 oz each) Green Giant® frozen spinach, thawed, squeezed to drain

1

cup Original Bisquick® mix

1

cup shredded mozzarella cheese (4 oz)

1/3

cup grated Parmesan cheese

1

teaspoon salt

1/2

teaspoon pepper

1 3/4

cups milk

1

package (4 oz) crumbled tomato-basil feta cheese (1 cup)

• 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2 In 8-inch nonstick skillet, cook mushrooms and onion over medium heat, stirring frequently, about 5 minutes or until tender.
• 3 In large bowl, stir together pasta and spinach. Stir in mushroom mixture. Spread in baking dish. In large bowl, stir remaining ingredients until blended. Pour over spinach mixture.
• 4 Bake uncovered 35 to 40 minutes or until top is golden brown. Let stand 5 minutes before serving.