Best Italian Spinach Pasta Bake Recipes

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ITALIAN SPINACH & PASTA BAKE



Italian Spinach & Pasta Bake image

We love this served along side of several different chicken recipes that I make. It's cheesy and delicious. You can turn this into a main dish by doubling the recipe and adding 2 cups of cubed chicken, pork, meatballs, sausage, shrimp or whatever you like directly to it before baking. It's a very flexible dish.

Provided by Realtor by day

Categories     < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 lb bow tie pasta (farfalle)
2 tablespoons butter
1/2 cup red onion, diced small
2 cups heavy cream
1/2 cup pecorino romano cheese
1 teaspoon italian seasoning
2 teaspoons garlic powder
1 (10 ounce) package chopped spinach, thawed and squeezed dry
1 (15 ounce) container ricotta cheese
1 egg, beaten
1 cup mozzarella cheese, shredded
paprika

Steps:

  • Preheat oven to 350. Grease a 3qt baking dish.
  • Boil the water and cook the pasta according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later.
  • Meanwhile heat butter in a large skillet over medium-high heat, add onion and cook until tender, about 5 minutes.
  • Add the heavy cream, romano cheese, Italian seasoning and garlic powder. Whisk and cook until thickened slightly, about 5 minutes. Add spinach.
  • In a little bowl, mix the ricotta and the egg together and add this and the cooked pasta to the skillet. Toss to mix everything up and spoon into baking dish.
  • Cover with foil and bake 25 minutes. Remove foil, sprinkle evenly with mozzarella and then a little paprika to give it a pretty color. Return to oven for 15 minutes or until cheese is melted and starting to brown.

SAUSAGE SPINACH PASTA BAKE



Sausage Spinach Pasta Bake image

I've swapped in other meats-such as chicken sausage, veal or ground pork-and added in summer squash, zucchini, green beans and mushrooms, depending on what's in season. Also, fresh herbs really perk up the flavors. -Kim Forni, Laconia, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 13

1 package (16 ounces) whole wheat spiral pasta
1 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
5 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup half-and-half cream
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink. Add garlic. Cook 1 minute longer; drain. Stir in tomatoes, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Drain pasta; stir into turkey mixture. Add spinach and cream; heat through. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, 25-30 minutes or until golden brown.

Nutrition Facts : Calories 377 calories, Fat 11g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 622mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 8g fiber), Protein 25g protein. Diabetic Exchanges

SPINACH & RICOTTA PASTA BAKE



Spinach & Ricotta Pasta Bake image

Recipe video above. A lazy meal for midweek that tastes like spinach and ricotta stuffed shells or cannelloni - but without all the labour! Feel free to use your favourite store bought pasta sauce if you prefer. Reheats well and freezes well too!

Provided by Nagi | RecipeTin Eats

Categories     Pasta

Time 55m

Number Of Ingredients 19

300g / 10 oz ziti pasta, (uncooked, or other short pasta of choice)
1 1/2 cups mozzarella cheese (, shredded (or more! For topping))
1 lb / 500 g ricotta ((Note 1))
1/2 cup parmesan cheese (, grated)
2 garlic cloves (, crushed)
350g / 12oz frozen chopped spinach, (thawed and excess liquid pressed out )
1 cup mozzarella cheese (, shredded)
3/4 tsp salt & pepper
1 tbsp extra virgin olive oil
2 garlic cloves (, minced)
700g / 24oz tomato passata ((1 standard bottle) (Note 2))
1 tsp EACH onion and garlic powder
2 tsp dried Italian Mixed Herbs ((Note 3))
1/2 tsp dried chili flakes (, to taste (optional))
1 tsp sugar
1 tsp salt
Black pepper
2 tbsp water ((if needed))
Parmesan cheese (, grated)

Steps:

  • Preheat oven to 350F/180C.
  • Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
  • Cook pasta for time per packet MINUS 1 minute.
  • SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
  • Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
  • Add pasta and stir to combine. Transfer to a heatproof baking dish.
  • Top with Pasta Sauce, top with cheese. Loosely cover with foil.
  • Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
  • Serve while hot and fresh!

Nutrition Facts : Calories 569 kcal, Carbohydrate 53 g, Protein 32 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 81 mg, Sodium 1346 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

ITALIAN PASTA BAKE



Italian Pasta Bake image

I love to make this pasta bake whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that's missing from most other meat, pasta and tomato casseroles.-Karla Johnson, East Helena, Montana

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
1 jar (24 ounces) spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon Italian seasoning
3 cups uncooked medium pasta shells
3 plum tomatoes, sliced
3/4 cup shredded provolone cheese
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.

Nutrition Facts : Calories 489 calories, Fat 20g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 702mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 5g fiber), Protein 32g protein.

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