- 8 oz sliced fresh mushrooms
- 1/4 c finely chopped onion
- 1 package (7 oz) small pasta shells, cooked and drained
- 2 boxes (9 oz each) frozen spinach, thawed, squeezed to drain
- 1 c Bisquick mix
- 1 c shredded mozzarella cheese
- 1/3 c grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp pepper
- 1 3/4 c milk
- 4 oz crumbled tomato-basil feta cheese
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 8-inch nonstick skillet, cook mushrooms and onion over medium heat, stirring frequently, about 5 minutes or until tender.
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.
Bake uncovered 35 to 40 minutes or until top is golden brown. Let stand 5 minutes before serving.
