Tuscan Shrimp and Mushroom Whole Wheat Bake

Steps

1. Prep first: slice the mushrooms, halve the cherry tomatoes, mince the garlic, cut the broccoli into florets, halve the shrimp and shred the mozzarella.
2. Preheat the oven to 400°F (200°C) and grease a 9x13-inch baking dish with a little of the olive oil.
3. Bring the water to a boil in a large pot with half of the salt. Add the pasta and cook 3 minutes less than the package says, adding the broccoli for the last 2 minutes. Drain and set aside.
4. Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat. Add the mushrooms and cook 6 to 8 minutes until browned.
5. Add the cherry tomatoes and cook 3 minutes until they start to burst, then stir in the garlic and red pepper flakes for 30 seconds.
6. Sprinkle the flour over the vegetables and stir 1 minute. Slowly stir in the milk and simmer, stirring, 3 minutes until thickened.
7. Off the heat, whisk in the cream cheese until smooth, then stir in the parmesan, the remaining half of the salt and the spinach until it wilts.
8. Fold the raw shrimp, drained pasta and broccoli into the sauce and spread everything in the baking dish.
9. Scatter the mozzarella over the top and bake 18 to 20 minutes until bubbling and golden and the shrimp are pink and opaque, 145°F (63°C).
10. Rest 5 minutes, scatter the basil over the top and serve.