Baked Pasta Casserole with Spinach

4 of 5 (1)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 454.0
  • Total Fat: 22.1 g
  • Cholesterol: 27.8 mg
  • Sodium: 637.9 mg
  • Total Carbs: 51.0 g
  • Dietary Fiber: 9.7 g
  • Protein: 20.9 g

View full nutritional breakdown of Baked Pasta Casserole with Spinach calories by ingredient
Submitted by:



Number of Servings: 6


    extra-virgin olive oil
    3/4 pound whole wheat pasta shells
    sea salt
    1 large yellow onion, chopped
    2 cloves garlic, chopped
    4 cups well-chopped fresh spinach
    1 1/2 cups sliced almonds, lightly toasted
    zest of 2 lemons
    8 ounces mozzerella, shredded or torn into small pieces


Preheat the oven to 375 degrees. Butter/oil a large casserole dish or baking pan - something roughly equivalent to 13x9-inch pan.

Boil the pasta in salted water per package instructions. Drain pasta, toss with a glug of olive oil. Set aside.

In the meantime, heat a bit of olive oil in a skillet over medium-high. Saute the onions with a couple pinches of salt for a few minutes (or if you want a bit more depth of flavor until caramelized). Stir in garlic. Stir in spinach. Cook for just about 20 seconds, until the spinach collapses a bit. Remove from heat and stir in 1 cup of the almonds and 1/2 of the zest. Add to pasta and stir and stir - mixing extremely well, a minute or so.

Now sprinkle the bottom of baking dish with the rest of the zest. Add a layer of the pasta to the bottom of the baking pan, now sprinkle with some of the cheese, add more pasta, then more cheese. Finish with a layer of cheese. Cover with foil and bake for 30 minutes or until cheese on top is bubbly and melty. Serve sprinkled with the remaining almonds.

Number of Servings: 6

Recipe submitted by SparkPeople user CATCH23.

Rate This Recipe