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Category: Main Course
Baked Pasta Casserole - TastyPlanner.com
Chef: Bsc1216
mmmm
Recipe Source: 101cookbooks
Ingredients
1 Tbspextra-virgin olive oil
3/4 pound whole wheat pasta shells
1 pinch 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
2 lemons, zest of
8 ounces mozzerella, shredded or torn into small pieces
Instructions
Preheat the oven to 375 degrees. Butter/oil a large casserole dish or baking pan – something roughly equivalent to 13×9-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.
Serves 8.
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