Pasta casserole with spinach

Name: Pasta casserole with spinach
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 8
Ingredients: Penne Rigate pasta 1.1 lbs; Spinach (fresh) 16.7 cups; Garlic 1 clove; Extra virgin olive oil 2 tbsp; Mortadella 12.4 oz; Caciocavallo cheese 14 oz; Whole milk 2 cups; Type 00 flour 0.4 cup; Grana Padano PDO cheese (to grate) 7 oz; Butter 3 ½ tbsp; Extra virgin olive oil 1 ½ tbsp; Grana Padano PDO cheese (to grate) 1 oz

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859

Calories per serving

Energy Kcal 859
Carbohydrates g 63.4
of which sugars g 6.9
Protein g 46.6
Fats g 46.6
of which saturated fat g 23.41
Fiber g 3
Cholesterol mg 124
Sodium mg 1352

Difficulty: Average
Prep time: 40 min
Cook time: 40 min
Serving: 8

PRESENTATION

Pasta casserole with spinach is beloved all over Italy, and let me tell you, it always brings comfort to the table. In the north, you’ll find families adding caciocavallo cheese and mortadella. Really good stuff. It's a nice balance between salty and mild, while other regions toss in local salumi or mushrooms. No matter where you go, the real star is that creamy layer of besciamella that hugs the noodles and spinach. Folks love how the tender pasta and the rich, golden crust on top come together—especially after a quick turn in the oven. That crispy top? It's seriously good. Makes a spinach pasta bake or pasta casserole with spinach feel so homey, like a warm hug in food form. You get bites of moist filling and bubbly cheese, making it hard to stop at just one serving.

Traditionally, a cheesy spinach pasta casserole shows up at big gatherings, like Sunday lunch or holiday dinners. And here's the thing, it’s not just about the food—it’s about bringing people together. Different regions in Italy each have their own twist, sometimes adding extra veggies or switching up the cheese. Pretty much. One cool thing is how this dish works just as well served warm out of the oven or even packed up for a picnic—since it tastes great even at room temp. I mean, the crispy crust stays nice, and the inside stays soft, giving you a mix of textures in every bite. Whether you call it a spinach and cheese casserole or a baked pasta with spinach, you end up with something that feels like comfort food but still brings a little tangy edge from the cheese and a fresh note from the greens. It’s a crowd-pleaser. Really, it makes any meal feel special, and even folks who usually skip the veggies might come back for seconds. People say it’s an easy spinach pasta recipe that always works for a quick pasta dinner or a relaxed meal with friends, making it a regular favorite in lots of Italian homes. With its blend of flavors and textures, it’s no wonder this dish is a staple at gatherings, celebrated for its heartwarming appeal and versatility.

INGREDIENTS

859

Calories per serving

Penne Rigate pasta 1.1 lbs (500 g)

Spinach 16.7 cups (500 g) - (fresh)

Garlic 1 clove

Extra virgin olive oil 2 tbsp (30 g)

Mortadella 12.4 oz (350 g)

Caciocavallo cheese 14 oz (400 g)

for the Grana Padano DOP cream: Whole milk 2 cups (500 g); Type 00 flour 0.4 cup (50 g); Grana Padano PDO cheese 7 oz (200 g) - (to grate); Butter 3 ½ tbsp (50 g)

for gratin: Extra virgin olive oil 1 ½ tbsp (20 g); Grana Padano PDO cheese 1 oz (30 g) - (to grate)

Preparation

How to prepare Pasta casserole with spinach

To prepare the pasta casserole with spinach, start by browning a clove of garlic in a non-stick pan sprinkled with a bit of oil 1. Rinse the spinach and add them to the pan 2. Cook them over medium heat for 3-4 minutes with the lid on 3.

Remove the garlic 4 and drain the spinach using a sieve placed over a bowl 5. Chop them with a knife 6 and set aside.

Now take the mortadella, cut it into strips 7, then into cubes 8. Do the same with the caciocavallo cheese 9. Set both aside.

Proceed with preparing the Grana Padano DOP cream. In a high-sided pan, melt the butter over low heat 10 and, once completely melted, add the flour gradually 11. Stir with a hand whisk and let it cook over low heat to obtain a roux with a golden color 12.

Then add the warmed milk 13 and continue stirring with the hand whisk until the mixture thickens 14. Remove from the heat and add the grated cheese gradually, bit by bit 15. Continue whisking to achieve a smooth cream without lumps. The final consistency of the cream should be dense enough that when a spoonful is taken and dropped back into the pot, it does not settle immediately at the bottom.

At this point, take a large pot, fill it with water, salt it, and bring to a boil. Cook the pasta until al dente 16. Then drain and transfer it to a large bowl with high sides where you will add the Grana Padano DOP cream 17 and the caciocavallo cubes 18.

Add the mortadella 19 and the spinach 20 and mix the ingredients well with a spatula 21.

Oil a baking dish measuring 12x8 inches and place the pasta with its dressing in it 22. Level it and sprinkle grated Grana Padano DOP all over the surface 23. Bake in a preheated static oven at 400°F for 15-20 minutes (if using a convection oven at 350°F for 10-15 minutes). Remove from the oven and let it cool slightly before serving your pasta casserole with spinach at the table 24!

Storage

The spinach pasta casserole can be stored in the refrigerator for about 2-3 days covered with plastic wrap.

It can be frozen once assembled, either raw or cooked.

Suggestion

Let your imagination run wild in this pasta casserole: cooked ham instead of mortadella, smoked scamorza or Emmental instead of caciocavallo. If the Grana Padano DOP cream doesn't suit your taste, you can use a classic béchamel!

For the translation of some texts, artificial intelligence tools may have been used.