Spinach Alfredo Pasta Bake Recipes

SPINACH ALFREDO CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
• Heat butter, cream cheese, 1/3 cup Parmesan cheese, garlic powder, onion powder, and white pepper in a large saucepan over medium heat. Continue stirring until smooth. Stir in the celery soup, cream, and spinach. Pour spinach mixture into the prepared pan. Top with the French fried onions, bread crumbs, and remaining 1/4 cup of Parmesan cheese.
• Bake in the preheated oven until bubbly and heated through, about 30 minutes.

CHICKEN SPINACH ALFREDO ROTINI PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat.
• Cook the chicken until no pink is showing.
• Add the garlic, bacon, spinach, salt, and pepper, cooking until spinach is wilted.
• Pour in the cream and bring to a boil.
• Add the pasta, cheese, and parsley, stirring until the pasta is coated evenly.
• Enjoy!

SPINACH-ALFREDO CASSEROLE

Steps:

• Heat oven to 350°F.
• Reserve 1/4 cup cheese. Mix remaining cheese with remaining ingredients until blended.
• Spoon into 1-qt. casserole sprayed with cooking spray; top with reserved cheese.
• Bake 25 to 30 min. or until heated through.

SPINACH ALFREDO SAUCE (BETTER THAN OLIVE GARDEN®)

Steps:

• Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
• Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

CHICKEN, SPINACH & BACON ALFREDO PASTA BAKE

Steps:

• Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
• Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
• Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.
• Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.
• Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.
• Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.
• Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).
• To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.

GREEK SPINACH PASTA BAKE

Steps:

• Preheat oven to 350 degrees. Coat a 2-quart baking dish and small nonstick skillet with cooking spray. Cook pasta according to package directions. Drain well; set aside.
• Meanwhile, in the small skillet, cook onion over medium heat until tender, 5 minutes, adding spinach during the last 2 minutes of cooking. Cool.
• In large bowl, combine spinach and onions with ricotta, egg, seasoning, and zest.
• In another bowl, combine Alfredo sauce, water, and lemon juice.
• Spread 1/2 cup sauce mixture in bottom of baking dish. Top with half of the pasta, half of the spinach mixture and half of the remaining sauce; repeat.
• Cover with foil and bake until bubbly, about 30 minutes. Uncover and bake until lightly browned, about 15 minutes, sprinkling with feta cheese during the last 5 minutes of cooking. Cool 10 minutes before serving.

SPINACH ALFREDO LASAGNA

Steps:

• Soak the noodles in hot water for 15 minutes. , Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink. Drain noodles; set aside. Drain sausage; add the spinach, Alfredo sauce, salt and pepper. , In a small bowl, combine the egg and cheddar, ricotta and Parmesan cheeses. In an ungreased 13x9-in. baking dish, layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese. , Cover and bake at 350° for 45 minutes. Let stand for 15 minutes before cutting.

ITALIAN SPINACH & PASTA BAKE

Steps:

• Preheat oven to 350. Grease a 3qt baking dish.
• Boil the water and cook the pasta according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later.
• Meanwhile heat butter in a large skillet over medium-high heat, add onion and cook until tender, about 5 minutes.
• Add the heavy cream, romano cheese, Italian seasoning and garlic powder. Whisk and cook until thickened slightly, about 5 minutes. Add spinach.
• In a little bowl, mix the ricotta and the egg together and add this and the cooked pasta to the skillet. Toss to mix everything up and spoon into baking dish.
• Cover with foil and bake 25 minutes. Remove foil, sprinkle evenly with mozzarella and then a little paprika to give it a pretty color. Return to oven for 15 minutes or until cheese is melted and starting to brown.