Best Spinach Cheese Bake Recipes

CHICKEN, SPINACH, AND CHEESE PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
• Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

SPINACH, SAUSAGE AND CHEESE BAKE

Steps:

• Brown sausage in skillet over medium high heat. Drain fat from skillet and stir in tomato sauce. Set mixture aside.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the spinach, cottage cheese, Parmesan cheese and egg. Mix well and spread mixture in the bottom of a 9x13 inch baking dish. Spoon sausage mixture over spinach mixture and top with mozzarella cheese.
• Bake in preheated oven for 40 minutes.

3 CHEESE CHICKEN SPINACH PASTA BAKE

Steps:

• Cook pasta according to package directions. Drain.
• Preheat oven to 425 degrees.
• Heat olive oil in large skillet over medium high heat.
• Cook mushrooms, onion and bell pepper until tender.
• Add spinach, oregano, and pepper.
• Mix well.
• Remove from heat.
• In a large bowl combine pasta, chicken, spinach mushroom mixture, soup, milk, 3/4 cup cheddar cheese, 1/4 cup parmesan cheese and mix well. Salt and pepper to taste.
• Coat a 9 x 13 inch baking dish with nonstick cooking spray.
• Pour chicken pasta mixture into baking dish. Sprinkle with remaining cheese.
• Bake in preheated oven for about 25 minutes or until bubbly and lightly browned.

PENNE AND SPINACH PASTA BAKE WITH BLUE CHEESE

Steps:

• Bring a large pan of salted water to the boil.
• Add pasta and cook for 10-12 minutes, adding the spinach to the pan for the last 3 minutes of cooking time.
• Drain well then tip the pasta and spinach into a shallow baking dish along with the crumbled blue cheese,pinch of chili flakes if using and seasoning to taste.
• Put spoonfuls of the mascarpone cheese all over the top of the pasta.
• Sprinkle with the parmesan then grill for 5 minutes until the mascarpone melts and the top turns a golden brown.
• Serve with grilled tomatoes and a green salad.

THREE CHEESE SPINACH AND PASTA BAKE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Cook and drain pasta as directed on pack- age, using minimum cook time. Meanwhile, in 8-inch nonstick skillet, cook mushrooms and onion over medium heat about 5 minutes, stir-ring frequently, until softened.
• In large bowl, stir together cooked pasta and spinach. Stir in mushroom mixture. Spread in baking dish. In another bowl, stir remaining ingredients until blended. Pour over pasta mixture.
• Bake uncovered 35 to 40 minutes or until top is golden brown. Let stand 5 minutes before serving.

SPINACH CHEESE BAKE

Steps:

• In a medium saucepan over low heat, melt butter; blend in flour until smooth. Cook and stir for 1-2 minutes. Gradually stir in milk; stirring constantly, cook until mixture is thickened. Stir in cheese until melted. Add spinach, bread crumbs, eggs and seasonings; mix well. , Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until lightly browned.

HAM, CHEESE, SPINACH AND POTATO BAKE

Steps:

• Using a skillet, melt your butter. Add the flour and the milk.
• Cook until sauce thickens; remove from heat.
• Add eggs, cheese, mustard, salt and pepper.
• In another skillet, sauté the onion in some butter (I use about 1 tsp).
• When onion is cooked, add the frozen creamed spinach (I microwave the spinach first for a couple of minutes to speed up the process).
• In a casserole dish, layer half the ham, then half of the shredded potatoes and half of the cheese mixture.
• Repeat until all is used.
• Cover and bake at 350°F for about 46 minutes.
• Sprinkle some parmesan cheese on top before serving.

HIDDEN VALLEY FOUR CHEESE PASTA BAKE WITH SPINACH AND BACON #RSC

Steps:

• Pre-heat oven to 325 degrees. Melt 4 tbsps of butter in a large pan over medium heat. Add shallots and garlic and saute for 3 minutes, stirring constantly. Whisk in flour and blend thoroughly. Slowly add milk, whisking constantly until the mixture is well blended. Immediately add the yogurt and 1 oz packet of Hidden Valley Original Ranch Seasoning mix and continue to stir until mixture begins to thicken. Once mixture is smooth, add the Fontina, Havarti & Gruyere cheeses and blend until the cheese is melted. Turn off the heat and add the spinach. Once the spinach is wilted, carefully add in the diced chicken and bacon. Pour the mixture into a 13 x 9 dish that is coated with cooking spray and use a spatula to spread it evenly. Combine Panko breadcrumbs and 1/2 cup of Parmesan cheese in a bowl. Melt 3 tbsps. of butter and toss with the panko mixture until thoroughly combined. Spread mixture evenly on top of the casserole and bake on the middle rack for 25-35 minutes, or until the breadcrumbs are golden brown and mixture is bubbly.

FOUR-CHEESE SPINACH BAKE

Steps:

• In a large bowl, combine the eggs, cottage cheese, ricotta cheese, flour and salt if desired. Stir in the remaining ingredients. Pour into a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting.

SPINACH-AND-CHEESE-RAVIOLI EGG BAKE

Steps:

• Preheat oven to 375 degrees. Brush bottom and sides of a nonstick 5-by-9-inch loaf pan with oil. Scatter pasta and tomatoes evenly in bottom of pan. In a bowl, whisk together eggs, half-and-half, and 1/4 cup cheese; season with salt and pepper. Pour egg mixture into pan. Bake 10 minutes. Meanwhile, stir together panko, oil, and remaining 1 tablespoon cheese. Season with salt and pepper.
• Sprinkle panko mixture over egg mixture. Continue baking until puffed and golden brown on top and set in center, about 30 minutes more (if top is browning too quickly, tent with foil). Let cool 10 minutes. Run a knife around edges of pan; invert egg bake onto a cutting board to remove from pan, then turn top-side up. Slice and serve, with relish and sliced vegetables.

THREE-CHEESE SPINACH ORZO BAKE

Steps:

• Preheat the oven to 375 degrees. Lightly coat a 9-inch glass pie plate with nonstick spray oil.
• Bring a large pot of salted water to a boil over medium-high heat. Add the orzo and cook according to package directions. Drain and transfer to a medium bowl. Add 1/2 cup of the pasta sauce and the Parmesan cheese. Spread the mixture in the prepared pie plate.
• In a medium bowl, add the spinach, eggs, ricotta cheese, nutmeg and salt and pepper to taste and stir to combine. Spoon the mixture evenly to cover all of the pasta. Top with the remaining 1/2 cup of the pasta sauce and sprinkle with mozzarella cheese. Bake for 30 minutes or until the cheese is slightly melted. Serve hot.

TWO-CHEESE SPINACH BAKE

Steps:

• In a large bowl, whisk the flour, eggs, milk, butter, onion, Parmesan cheese, garlic, salt and cayenne until combined. Fold in spinach and Monterey Jack cheese. Transfer to a greased 1-1/2-qt. baking dish., Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve immediately.

RICE, SPINACH AND CHEESE BAKE

Steps:

• Mix all ingresdients and i/2 of the cheese, season with sakt and pepper and put in an 8 inch pie plate. Top with the rest of the cheese. Bake at 350 de. for 30 mins.

SPINACH, SAUSAGE AND CHEESE BAKE

Steps:

• 1. Brown sausage in skillet over medium heat. Remove to drain fat, cook onion in drippings, then stir in tomato sauce. Set mixture aside. 2. Preheat Oven to 350 degrees F 3. Parboil greens in boiling water, let cool, drain water and chop 4. In large bowl, combine egg, ricotta, Parmesan and chopped greens. Spread over bottom of 9x13 in baking dish. Spoon sausage mixture over spinach mixture, then top with mozzarella cheese. 5. Bank in oven for 40 minutes, or until cheese is bubbly and brown.

LAYERED SPINACH AND RICOTTA CHEESE BAKE-SBD STYLE

Steps:

• Saute the DICED Canadian bacon in a non-stick pan with two cloves of minced garlic and one diced red onion (about 1/2) cup.
• Add the fresh spinach and cook until the spinach wilts.
• Drain well.
• In a Pam sprayed glass pie plate, arrange the spinach mixture in one layer.
• Blend one cup of ricotta cheese with 1/2 cup shredded cheddar cheese, and two tablespoons water.
• Stir in 1 Tbsp each of basil and dill.
• Season with salt and pepper to taste.
• Spread this over the spinach layer.
• Drain the chopped tomatoes and spread over the cheese layer.
• Garnish with a sprinkle of shredded cheese.
• Bake until the cheese melts and begins to brown, about 30 minutes at 350 F.

SPINACH-MACARONI & CHEESE BAKE

Steps:

• Heat oven to 350°F.
• Add spinach to large pan of boiling water; cook 1 to 2 min. or just until wilted. Drain in colander. Use same pan to cook macaroni as directed on package, omitting salt. Meanwhile, melt margarine in separate large pan on medium heat. Add garlic and flour; cook and stir 1 min. Whisk in milk; bring to boil, stirring constantly. Add 2-1/4 cups cheese; cook and stir until melted. Stir in pepper.
• Squeeze excess water from spinach; chop finely. Drain macaroni. Add to cheese sauce; stir until evenly coated. Spoon half the macaroni mixture into 13x9-inch baking dish sprayed with cooking spray; cover with spinach. Top with remaining macaroni mixture and shredded cheese.
• Bake 30 min. or until golden brown. Let stand 10 min. before serving.

BACON AND SPINACH CHEESE BAKE

Steps:

• Preheat your oven to 200 dc. Now put the milk, cream and soft cheese and a pinch of salt and pepper into a large jug or bowl and whisk together until all the ingredients are blended together. Now put the butter into a sauce pan and let it melt. Once the butter has melted, add the flour to the butter and mix together so if forms a thick paste.
• Slowly and gradually add the milk mixture to the flour and butter whisking as you do so. Keep doing this until all of the milk mixture is mixed in with the butter and flour. Keep whisking or mixing so the mixture does not become lumpy. While still mixing the sauce add 150g of the grated cheese and stir in to the sauce. Keep stirring until the sauce thickens to the consistency of double cream. Then put the sauce aside.
• Put a pot of water on the stove and add a pinch of salt and a tea spoon of oil. Leave the water to boil. Once the water starts to boil then add the macaroni and cook to the time it suggests on the packet. Once the macaroni is cooked then drain and put into a large casserole dish or roasting tin.
• Now put some oil into a pan and heat it up. Put the onions, spring onions and bacon into the pan and cook until soft and golden. Once cooked add the onions, spring onions and bacon to the dish with the macaroni.
• Now put the spinach and garlic to the pan and fry until cooked. Once the spinach is cooked add it to the Macaroni dish. Now sprinkle 75g of the grated cheese over the macaroni and mix all of the ingredients together. Now pour the cheese sauce over the macaroni and other ingredients, mix together well so that all of the macaroni has sauce on it.
• Now evenly sprinkle the remaining 75g of cheese on top of the macaroni. Sprinkle a little salt and pepper over the cheese. Put in the oven and cook for 45 to 60 minutes depending on your oven. Serve with a crisp garden salad and a glass of white wine.