This Easy Baked Pasta with Creamed Spinach recipe combines elbow noodles with spinach and a creamy garlic cheese mixture. It is topped with irresistible buttery breadcrumbs for a simple baked pasta dish that the whole family will love!
How to Make Baked Pasta with Creamed Spinach
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 375 °F and set an oven rack in the middle. Lightly oil a 13 x 9 inches baking dish. Bring a pot of water to a boil and cook the pasta to al dente according to the package instructions. Drain, place the cooked pasta back in the pan, and set aside.
In a large bowl, combine the spinach, ricotta, cream cheese, half-and-half, mozzarella cheese, garlic, salt, pepper, and nutmeg. Add the spinach mixture to the pasta and stir to combine.
In a small bowl, combine the panko bread crumbs and melted butter until the crumbs are moistened. Carefully pour the pasta mixture into the prepared baking dish and sprinkle the buttered bread crumbs on top. Bake until the pasta is bubbling and the top is golden in spots, about 20 to 30 minutes. Let cool for a few minutes, then serve. Enjoy!
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Recipe
Baked Pasta with Creamed Spinach
Ingredients
- 1 pound elbow noodles , or any pasta of your choice
- 1 (12-oz/283g) package frozen spinach, thawed and squeezed dry
- 230 g (2 cups) whole milk ricotta cheese
- 115 g cream cheese (full-fat)
- 475 ml (2 cups) half-and-half
- 226 g (2 cups) low moisture part-skim mozzarella cheese
- 2 garlic cloves , finely minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
For the topping:
- 2 cups plain Panko Style Bread Crumbs
- 4 tablespoons (½ stick) unsalted butter, melted or extra virgin olive oil
Instructions
- Preheat the oven to 375 °F and set an oven rack in the middle position. Lightly oil a 13 x 9 inches baking dish.
- Bring a pot of water to a boil and cook the pasta to al dente according to the package instructions. Drain, then place the cooked pasta back in the pan and set aside.
- In a large bowl, combine the spinach, ricotta, cream cheese, half-and-half, mozzarella cheese, garlic, salt, pepper, and nutmeg. Add the spinach mixture to the pasta and stir to combine.
- For the topping: In a small bowl, stir to combine the panko bread crumbs and melted butter until the crumbs are moistened. Carefully pour the pasta mixture into the prepared baking dish and sprinkle the buttered bread crumbs on top.
- Bake until the pasta is bubbling and the top is golden in spots, about 20 to 30 minutes. Let cool for a few minutes, then serve. Enjoy!
Notes
- To store: The baked pasta, allow it to cool to room temperature before covering it tightly with plastic wrap or aluminum foil. Alternatively, you can transfer the leftovers to an airtight container. Store the pasta in the refrigerator for up to 3-4 days. Keep it properly covered to prevent it from drying out or absorbing unwanted flavors from the refrigerator.
- To store: You can microwave them by placing a serving on a microwave-safe plate and heating on medium power in 30-second intervals, stirring in between, until heated through. Alternatively, to maintain the dish's texture, you can reheat it in the oven. Preheat the oven to 350°F (175°C), cover the pasta with aluminum foil to prevent further browning, and bake for about 15-20 minutes or until it's heated to your desired temperature. Keep an eye on it to ensure it doesn't overcook. Remember that reheating in the oven might take longer but can help retain the original texture and flavors better than in the microwave.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
