Spaghetti with Spinach takes the familiar comfort of baked pasta and adds a generous dose of greens. The spinach gets pureed into a smooth sauce rather than sitting in chunky pieces, which means even people who usually skip vegetables find this version easy to enjoy.
I started making this when I wanted something warming but not too rich, and the balance of creamy sauce with the slight bite of pepper works really well. The top layer turns golden and crispy in the oven while the inside stays soft. It feels like a special dinner but uses ingredients you probably already have on hand.
About the Recipe
This recipe gives you a proper baked pasta dish without requiring any fancy techniques. The spinach sauce starts with a basic roux, which just means cooking butter and flour together before adding liquid. That step keeps the sauce smooth and thick enough to coat the pasta nicely. Mixing most of the cheese into the sauce rather than just sprinkling it on top means every bite has that melted richness.
The final baking step brings everything together and creates a crispy top layer that contrasts with the creamy pasta underneath. It works well for a weeknight dinner or when you need to bring something to share.
Why you will love this recipe
The spinach flavor stays mild and blends right into the creamy sauce, so it does not taste too earthy or green. You get a full serving of vegetables without feeling like you are eating something virtuous and boring. The cheese and butter add enough richness to make this satisfying, while the spinach keeps it from feeling too heavy. I like how the breadcrumb topping adds a little crunch against the soft pasta.
The casserole format also means you can assemble it ahead of time and just pop it in the oven when you are ready to eat. It reheats well, which makes leftovers actually something to look forward to rather than a chore.
Spaghetti with Spinach
Cooking Tips
Make sure to squeeze out some of the excess water from the spinach puree after blending, otherwise your sauce might end up too thin. Cook the spaghetti just until tender but not mushy, because it will continue cooking in the oven. When you add the milk mixture to the spinach, pour slowly and keep stirring to avoid lumps. If your sauce seems too thick, add a splash more milk.
If it feels too thin, let it simmer an extra minute or two before mixing with the pasta. I always taste the sauce before adding it to the pasta so I can adjust the salt and pepper right then.
Serving and Storing Suggestions
This casserole serves about four people as a main dish. You will need around 15 minutes to prep everything and another 30 minutes for baking. Serve it hot straight from the oven with a simple green salad or some crusty bread on the side. Leftovers keep well in the refrigerator for up to three days in a covered container.
Reheat individual portions in the microwave or warm the whole dish in a low oven. The texture stays pretty good, though the top loses some of its crispness after storing.
Similar Recipes
- Baked Macaroni and Cheese
- Spinach and Ricotta Cannelloni
- Creamy Mushroom Pasta Bake
- Vegetable Lasagna
- Penne with White Sauce and Broccoli
Nutrient Benefits
Spinach brings iron, calcium, and vitamins A and K to this dish, which makes it more nutritious than plain pasta. The milk and cheese add protein and calcium, helping the meal feel more complete. Using whole wheat spaghetti would add extra fiber if you want to boost the nutrition further. The garlic and onions contribute antioxidants along with their flavor. While this casserole is not exactly light because of the butter and cheese, the spinach does balance things out by adding vegetables in a way that actually tastes good rather than feeling like an afterthought.
Spaghetti with Spinach
Ingredients
- 8 cups Spinach (chopped)
- 100 gms Spaghetti
- 1 1/2 to 2 cups Cheese (grated)
- 1 Onion (minced)
- 2 cloves Garlic (crushed)
- 3 tbsp Butter (+ 1 tblsp)
- Bread Crumbs (little)
- 3 tbsp Flour - 3 tblsp
- 2 1/2 to 3 cups Milk - 2 1/2 to 3 cups
- 2 tsp Corn Flour
- 2 tsp Pepper Powder
- Salt to taste
- 2 tsp Fresh Herbs (minced)
Instructions
- Boil spinach with very little water and pass through a liquidiser. Set aside puree.
- Boil some water, add 1 tsp oil, some salt and cook spaghetti till soft.
- Remove from fire, discard water and leave spaghetti on a plate to cool sprinkling some oil so that it does not get sticky.
- Melt butter, add onion and garlic, fry on low heat till translucent.
- Add flour, stir fry till lightly browned.
- Add spinach puree along with salt, pepper powder and herbs, fry for 1 to 2 minutes.
- Mix milk with corn flour, gradually add to spinach, stirring all the while.
- Simmer mixture for 2 to 3 minutes, remove from fire. This is spinach sauce.
- Grease a casserole dish.
- Mix together spinach sauce, spaghetti, 3/4 of the cheese, pour into dish, shake vessel to spread evenly.
- Sprinkle rest of the cheese on top along with bread crumbs, dot with butter.
- Bake in a moderate oven for 1/2 hour or till top is browned.
- Serve hot.
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Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well for this recipe. Thaw it completely, then squeeze out as much water as possible before pureeing. You will need about 16 ounces of frozen spinach to replace 8 cups of fresh chopped spinach.
What kind of cheese works best in this dish?
Cheddar or mozzarella both melt nicely and have good flavor. You can also use a combination of cheeses like cheddar and parmesan for more depth. Avoid pre-shredded cheese if possible because it often contains anti-caking agents that can make the sauce grainy.
Can I prepare this casserole ahead of time?
Yes, you can assemble everything up to the baking step, cover the dish tightly, and refrigerate for up to 24 hours. Add about 10 extra minutes to the baking time if you put it in the oven straight from the refrigerator.
My sauce turned out lumpy. What went wrong?
Lumps usually happen if the milk gets added too quickly or if the flour did not cook long enough with the butter. Next time, whisk the milk mixture in slowly and make sure to stir constantly. If you do get lumps, you can strain the sauce through a fine mesh sieve.
Can I make this without the breadcrumb topping?
Sure, just use extra cheese on top instead. The breadcrumbs add a nice crunch, but the dish still tastes good without them. You could also crush some crackers or use panko for a different texture.
1 comment
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