Creamy Spinach and Cheese Pasta Bake (Printable)
A comforting baked pasta dish loaded with creamy cheese sauce, tender spinach, and golden, bubbling cheese topping.
# What You'll Need:
→ Pasta
01 - 10.5 oz penne or rigatoni pasta
→ Vegetables
02 - 7 oz fresh spinach, roughly chopped
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Cheese & Dairy
05 - 1 cup whole milk
06 - 3/4 cup plus 1 tablespoon heavy cream
07 - 7 oz shredded mozzarella cheese, divided
08 - 2 oz grated Parmesan cheese, divided
09 - 4 oz cream cheese, softened
10 - 2 tablespoons unsalted butter
→ Seasonings
11 - 1/2 teaspoon dried Italian herbs
12 - 1/4 teaspoon ground nutmeg
13 - Salt and pepper to taste
→ Topping
14 - 1/2 cup panko breadcrumbs
15 - 1 tablespoon olive oil
# Steps:
01 - Preheat oven to 400°F. Lightly grease a 2-quart baking dish and set aside.
02 - Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add onion and cook until softened, approximately 4 minutes. Add garlic and sauté for 1 minute more.
04 - Stir in spinach and cook until wilted, approximately 2 to 3 minutes. Season with salt, pepper, Italian herbs, and nutmeg.
05 - Reduce heat to low. Add cream cheese and stir until melted. Gradually pour in milk and cream, mixing until smooth.
06 - Add half the mozzarella and half the Parmesan. Stir until cheese melts and sauce is creamy and cohesive.
07 - Combine cooked pasta with sauce mixture. Transfer to prepared baking dish.
08 - Distribute remaining mozzarella and Parmesan evenly over pasta surface.
09 - In a small bowl, toss panko breadcrumbs with olive oil. Sprinkle evenly over pasta.
10 - Bake for 20 minutes or until cheese is melted and topping is golden brown. Allow to cool for 5 minutes before serving.
# Expert Tips:
01 -
- The sauce gets into every ridge of the pasta, creating these little pockets of creamy goodness that burst with each bite.
- You can assemble everything ahead of time, then just pop it in the oven when guests arrive so youre not stuck in the kitchen.
02 -
- Undercook the pasta slightly more than you think you should – it continues cooking in the oven and absorbs moisture from the sauce.
- Let the bake rest for those full five minutes after taking it from the oven or youll end up with a soupy mess instead of perfect, clingy sauce.
03 -
- Reserve a small cup of pasta cooking water before draining – if your sauce ever looks too thick, a splash of this starchy water will bring it back to silky perfection.
- Grate your own cheese rather than using pre-shredded bags – the anti-caking agents in packaged cheese can make your sauce grainy instead of smooth.