Description
Comforting cheesy weeknight bake with rich flavors of cream cheese, mozzarella, and fresh spinach.
Ingredients
Scale
- 8 ounces Pasta (penne or rigatoni)
- 4 cups Fresh Spinach (wilted)
- 2 cups Shredded Mozzarella Cheese
- 1 cup Parmesan Cheese
- 8 ounces Cream Cheese
- 2 cloves Garlic (minced)
- 1 cup Milk (whole or 2%)
- 2 tablespoons Butter
- 1/4 cup Flour
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 cup Breadcrumbs
- 1/2 cup Extra Parmesan
Instructions
- Preheat the oven to 375 degrees F and butter a 9×9-inch baking dish.
- Cook 8 ounces pasta in salted boiling water until just shy of al dente; drain and set aside.
- Wilt 4 cups fresh spinach in a skillet over medium heat, then drain any excess liquid.
- Melt 2 tablespoons butter in the same skillet, then whisk in 1/4 cup flour to form a roux.
- Slowly whisk in 1 cup milk, stirring until the sauce thickens and becomes smooth.
- Stir in 8 ounces cream cheese until melted, then add cheeses, garlic, salt, and pepper.
- Combine cooked pasta, wilted spinach, and cheese sauce in a large bowl.
- Transfer to the prepared baking dish and smooth the top.
- Mix 1 cup breadcrumbs with 1/2 cup extra Parmesan and sprinkle over the pasta.
- Bake for 20–25 minutes until bubbling and golden, then let rest for 5 minutes before serving.
Notes
For extra melty surface, you can reserve a cup of mozzarella to sprinkle on top mid-bake.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg