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 casserole has become a family favorite after trying it on a hectic weeknight when I had little time to cook. It never disappoints and is always comforting.
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 This dish always brings the family together especially on chilly evenings when comfort food is just what we need.
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 creamy spinach pasta casserole is sure to become one of your go to weeknight meals.
Recipe FAQs
- → What type of pasta works best for this dish?
Penne or fusilli are ideal as they hold the creamy sauce well and cook evenly in one pot. You can also use other short pasta shapes.
- → Can I substitute fresh spinach with another leafy green?
Yes, baby kale or Swiss chard can be used as alternatives, but adjust cooking time to ensure tenderness.
- → How do I prevent the pasta from sticking during cooking?
Stir occasionally while simmering to keep pasta moving, and ensure the liquid covers the pasta well for even cooking.
- → Is it possible to make this dish vegan?
Use plant-based cream, vegan cheese alternatives, and gluten-free pasta if needed to create a vegan-friendly version.
- → What garnish options enhance the flavor?
Fresh chopped parsley and a sprinkle of extra Parmesan add freshness and savory depth to the dish.
- → Can I add other vegetables to this casserole?
Sautéed mushrooms or sun-dried tomatoes can be added for additional flavor and texture variation.