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 cozy casserole quickly became my go-to for busy nights when I want something comforting yet easy to prepare.
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 Nothing beats sharing this warm dish with my family 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
Nutritional Information
Calories 570, Total Fat 27 g, Carbohydrates 60 g, Protein 20 g per serving
Save This casserole is a simple yet delicious dish that fits into any weeknight meal plan.
Recipe FAQs
- → What type of pasta works best?
Penne or fusilli are ideal for this dish as they hold the creamy sauce well and cook evenly in one pot.
- → Can I prepare this dish vegan?
Yes, by substituting dairy cream and cheeses with plant-based alternatives and choosing vegan pasta, you can create a delicious vegan version.
- → How do I prevent the pasta from sticking?
Stir the mixture occasionally while simmering and ensure there's enough liquid to cook the pasta properly without drying out.
- → Can I add other vegetables?
Sautéed mushrooms or sun-dried tomatoes make great additions, adding extra flavor and texture to the dish.
- → Is this dish suitable for gluten-free diets?
Yes, by using gluten-free pasta and verifying all other ingredients, this meal can be adjusted for gluten-free needs.
- → What herbs enhance the flavor?
Dried oregano and basil complement the creamy sauce, while a pinch of nutmeg adds subtle warmth and depth.