Get the lasagna experience in significantly less time and effort, with all the same flavors that delight in a regular white lasagna. Creamy Parmesan and ricotta sauce, dotted with rich mushrooms, pungent garlic, and healthy spinach, perfectly enrobes the noodles. (Broken up, so you don't have to worry about perfect layers and errant packaging.) This is skillet is about as easy as they come, but the flavors are anything but.
Break each noodle into five to seven pieces. Pieces don't have to be even.
Once water is boiling, add noodles and cook until al dente, 7-8 minutes.
Reserve ½ cup pasta cooking water. Drain noodles in a colander. Set aside.
While noodles cook, prepare ingredients.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Coarsely chop spinach.
Cook the Mushrooms
Place a medium oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil. You may also use a cast iron skillet.
Add mushrooms to hot pan and stir occasionally until browned, 3-5 minutes.
Stir in garlic, ¼ tsp. salt, and a pinch of pepper.
Assemble the Skillet
Add reserved pasta cooking water and cream cheese to pan with mushrooms. Stir to combine.
Stir in spinach, noodles, ricotta, and half the Parmesan (reserve remaining for topping). Cook until spinach wilts, 1 minute.
Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.
Bake the Skillet
Top skillet with remaining Parmesan and mozzarella.
Bake in hot oven until cheese has melted, 6-8 minutes.
Serve family-style, garnishing with basil pesto. Bon appétit!