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.
- 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
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.
Review This Recipe
This is definitely something I will try again. However, I will do better about greasing the pan. My noodles got stuck.
This dish is great. It is very easy to make and both my meat eater husband and vegetarian family members enjoyed it.
Cheesy Spinach Pasta Pie
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
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!
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.)
cheesy spinach pasta pie
absolutely magnificent ! Thank You
Spinach Pasta Pie
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.