Save A comforting and flavorful one-pot casserole featuring tender pasta, fresh spinach, and a creamy cheese sauce. Perfect for busy weeknights and sure to please the whole family.
This dish quickly became a staple in my household because of its ease and delicious taste.
Ingredients
- Pasta: 300 g (10 oz) penne or fusilli pasta (uncooked)
- Vegetables: 200 g (7 oz) fresh baby spinach, roughly chopped; 1 medium onion, finely chopped; 2 cloves garlic, minced
- Dairy & Liquids: 700 ml (3 cups) vegetable broth; 200 ml (3/4 cup + 2 tbsp) heavy cream; 120 g (1 cup) grated mozzarella cheese; 50 g (1/2 cup) grated Parmesan cheese; 2 tbsp cream cheese
- Seasonings: 1/2 tsp dried oregano; 1/2 tsp dried basil; 1/4 tsp ground nutmeg; Salt and black pepper to taste; Pinch of chili flakes (optional)
- Garnish: Fresh parsley, chopped (optional); Extra Parmesan cheese (optional)
Instructions
- Step 1:
- In a large, deep skillet or Dutch oven, heat a splash of olive oil over medium heat. Add the chopped onion and cook for 2 3 minutes until softened.
- Step 2:
- Add the minced garlic and cook for 30 seconds until fragrant.
- Step 3:
- Stir in the uncooked pasta, vegetable broth, and heavy cream. Bring to a gentle boil, then reduce the heat to a simmer.
- Step 4:
- Add the dried oregano, basil, nutmeg, salt, pepper, and chili flakes if using. Stir well.
- Step 5:
- Cover and simmer for 10 minutes, stirring occasionally to prevent sticking.
- Step 6:
- Add the chopped spinach and cream cheese. Continue to cook, stirring occasionally, until the pasta is al dente and the spinach is wilted (about 5 7 minutes).
- Step 7:
- Stir in the mozzarella and Parmesan cheese until melted and the sauce is creamy.
- Step 8:
- Taste and adjust seasoning as needed.
- Step 9:
- Serve hot, garnished with fresh parsley and extra Parmesan if desired.
Save My family loves gathering around this casserole, especially on chilly evenings.
Notes
For extra flavor, add sautéed mushrooms or sun dried tomatoes. Substitute whole wheat pasta for added fiber. To make it vegan, use plant based cream, cheese, and pasta.
Required Tools
Large deep skillet or Dutch oven, cutting board and knife, wooden spoon or spatula, measuring cups and spoons.
Allergen Information
Contains milk (cream, cheese) and wheat (pasta). May contain gluten use gluten free pasta if needed. Always check ingredient labels for hidden allergens.
Save This casserole offers a quick, satisfying meal perfect for weeknights and can be easily customized.
Recipe FAQs
- → Can I use different pasta shapes for this dish?
Yes, penne or fusilli work best, but other short pasta varieties like rigatoni or rotini can be used with similar results.
- → How can I make this dish vegan?
Substitute dairy cream and cheeses with plant-based alternatives and choose vegan pasta to keep the creamy texture without animal products.
- → Is it possible to add extra vegetables?
Absolutely! Sautéed mushrooms or sun-dried tomatoes mix well and enhance the flavor profile of the casserole.
- → How do I prevent the pasta from sticking during cooking?
Stir occasionally while simmering and ensure there is enough liquid to cook the pasta evenly without sticking.
- → Can this dish be prepared ahead of time?
It’s best served fresh, but you can prepare it in advance and reheat gently, adding a splash of broth or cream to restore creaminess.