Cheesy Spinach Pasta Pie

Cheesy Spinach Pasta Pie
Makes:
6
Prep Time:
10
minutes
Total Time:
57
minutes
based on 8 reviews
5

Dietary Considerations:

Vegetarian
Versatile Cheesy Spinach Pasta Pie is a tasty baked meatless pasta dish that is perfect for brunch, lunch, light dinner or to use as a side dish.

In this recipe:

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Ingredients:

  • 1 package (9-oz.) STOUFFER'S Creamed Spinach, defrosted according to package directions
  • 6 ounces dry spaghetti, prepared according to package directions
  • 1 tablespoon vegetable oil
  • 6 large eggs, divided
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup half-and-half
  • 1/3 cup chopped onion
  • 2/3 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon crushed basil

Directions:

PREHEAT oven to 375° F.

COMBINE pasta, oil and 2 lightly beaten eggs in large bowl; press onto bottom and up side of 10-inch pie plate.

BAKE for 7 to 10 minutes or until set.

COMBINE creamed spinach, remaining eggs, ricotta cheese, ½ cup mozzarella cheese, half-and-half, onion, Parmesan, parsley and basil; spoon into pasta shell. Top with remaining mozzarella.

BAKE for 30 to 35 minutes or until knife inserted near center comes out clean; cool for 10 minutes before serving.


Reviews:

Review This Recipe

Excellant!

 Star(s)

Christina Lesher from Houston, Texas

This dish is great. It is very easy to make and both my meat eater husband and vegetarian family members enjoyed it.

Read More Reviews

Review This Recipe
  •  Star(s)

    Try it!

    Cazra from Mobile, AL

    This is definitely something I will try again. However, I will do better about greasing the pan. My noodles got stuck.

  •  Star(s)

    Excellant!

    Christina Lesher from Houston, Texas

    This dish is great. It is very easy to make and both my meat eater husband and vegetarian family members enjoyed it.

  •  Star(s)

    Cheesy Spinach Pasta Pie

    Brenda from Oregon IL

    This was very good. I did use Egg Beaters and Jack Cheese I did not use half and half, but skim milk. I did my own creamed spinach with mushroom soup. I also like to use frest parsley and fresh basil

  •  Star(s)

    Incredibly delicious!

    Nick Johansen from

    This was an awesome recipe I know I'll be making it for years to come. I especially loved how the spaghetti strands were used as the base, very good!

  •  Star(s)

    Yumm Yumm

    Sleepless In Seatle from Seatle W.A.

    This recipe was good but it was a little bit to cheesy. My kids loved it! (they didn't know there was spinich in it.)

  •  Star(s)

    cheesy spinach pasta pie

    starmishka from

    absolutely magnificent ! Thank You

  •  Star(s)

    great

    ellen Witcoff from

    AMAZING

  •  Star(s)

    Spinach Pasta Pie

    Susan from Randolph, NJ

    This recipe was delicious! I especially enjoyed how light it tasted, even though it had a lot of different cheeses in it. It was a nice change from the usual dinner fare.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 441
  • Calories from Fat: 217
  • Total Fat: 24.1g (37% of DV)
  • Saturated Fat: 10.7g (53% of DV)
  • Cholesterol: 258mg (86% of DV)
  • Sodium: 533mg (21% of DV)
  • Carbohydrates: 29.6g (10% of DV)
  • Dietary Fiber: 1.8g (7% of DV)
  • Sugars: 0g
  • Protein: 25.7g
  • Vitamin A: 49% of DV
  • Vitamin C: 7% of DV
  • Calcium: 62% of DV
  • Iron: 24% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Cheesy Spinach Pasta Pie

Ingredients

  • 1 package (9-oz.) STOUFFER'S Creamed Spinach, defrosted according to package directions
  • 6 ounces dry spaghetti, prepared according to package directions
  • 1 tablespoon vegetable oil
  • 6 large eggs, divided
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup half-and-half
  • 1/3 cup chopped onion
  • 2/3 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon crushed basil

 

Directions

PREHEAT oven to 375° F.

COMBINE pasta, oil and 2 lightly beaten eggs in large bowl; press onto bottom and up side of 10-inch pie plate.

BAKE for 7 to 10 minutes or until set.

COMBINE creamed spinach, remaining eggs, ricotta cheese, ½ cup mozzarella cheese, half-and-half, onion, Parmesan, parsley and basil; spoon into pasta shell. Top with remaining mozzarella.

BAKE for 30 to 35 minutes or until knife inserted near center comes out clean; cool for 10 minutes before serving.

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