Creamy Spinach & Pasta Casserole

Creamy Spinach & Pasta Casserole

Creamy Spinach & Pasta Casserole
Now here's a casserole you will crave. The tomato basil sauce will be the final touch! Make your own sauce and use good olive oil.
Print
SPONSORED:
At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Occasions:
Makes:
12 servings

Ingredients
  • 12 oz. pkg. of medium seashell pasta
  • 1 (10 oz.) package frozen chopped spinach, thawed
  • 2 eggs
  • 1/4 cup olive oil
  • 1/2 cup breadcrumbs
  • 1 1/2 (26 oz.) jars tomato basil sauce
  • 1 (8 oz.) package shredded Cheddar cheese
  • 1 (8 oz.) package shredded mozzarella cheese

  • Methods/steps
    1. Preheat oven to 350 degrees.
    2. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
    3. Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and breadcrumbs.
    4. Cover the bottom of a 9x13-inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
    5. Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.
    Additional Tips
    Ready in 1 hour 15 min

    QUICK RECIPE SEARCH
    Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.