Pin It 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 magic casserole quickly became a favorite in our home for its combination of simplicity and rich flavors.
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 23 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 57 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.
Pin It Our family gathers around the table every week to enjoy this cozy casserole and share stories from the day.
Notes
For extra flavor, add sautéed mushrooms or sun-dried tomatoes. Substitute whole wheat pasta for added fiber. To make it vegan, use plantbased cream, cheese, and pasta.
Required Tools
Large deep skillet or Dutch oven, cutting board and knife, wooden spoon or spatula, measuring cups and spoons.
Allergen Information
Contains milk (cream, cheese) and wheat (pasta). May contain gluten use glutenfree pasta if needed. Always check ingredient labels for hidden allergens.
Pin It 
This casserole is a reliable weeknight winner that combines ease and comfort in every bite.
Recipe FAQs
- → Can I use other types of pasta?
Yes, penne or fusilli work best but other short pasta shapes can be used, adjusting cooking time as needed.
- → How do I make this dish vegan?
Replace heavy cream and cheeses with plant-based alternatives and use vegan pasta to keep the creamy texture.
- → What is the best way to avoid the pasta sticking?
Stir occasionally during simmering and ensure enough liquid covers the pasta for even cooking.
- → Can I add other vegetables?
Yes, sautéed mushrooms, sun-dried tomatoes, or zucchini can add extra flavor and texture.
- → How long should I cook the spinach?
Add spinach towards the end of cooking, simmering 5 to 7 minutes until wilted but still vibrant.
- → Is it possible to prepare this in advance?
The dish is best served fresh but can be refrigerated and gently reheated, adding a splash of broth to loosen the sauce.