If you’re feeling the need for cheese, this recipe has you covered. Creamy pasta and spinach are layered with a tomato sauce and lots of gooey mozzarella cheese before being baked to bubbly, golden brown perfection.
Cheesy Spaghetti and Spinach Casserole
- Prep Time 35 min
- Total 1 hr 20 min
- Servings 8
- Ingredients 13
Ingredients
- 16 oz uncooked spaghetti
- 3 tablespoons butter
- 3 cloves garlic, finely chopped
- 3 tablespoons Gold Medal™ all-purpose flour
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 3 cups milk
- 1 cup shredded Parmesan cheese
- 1 box (10 oz) Cascadian Farm™ frozen organic cut spinach, thawed and squeezed to drain
- 2 eggs, slightly beaten
- 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
- 3 cups shredded mozzarella cheese (12 oz)
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
-
Step2Cook spaghetti to al dente as directed on package. Drain spaghetti, and add it back to the hot pan.
-
Step3Meanwhile, in 2-quart saucepan, melt butter over medium-low heat. Stir in garlic; cook 1 minute. Stir in flour, pepper flakes, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in Parmesan cheese and spinach with whisk, then beat in eggs.
-
Step4Toss cheese sauce with hot spaghetti, and add half of the mixture to the baking dish. Spread 1 1/2 cups of the tomato basil pasta sauce over mixture; sprinkle with 1 1/2 cups of the mozzarella cheese. Add remaining half of spaghetti mixture, remaining tomato basil pasta sauce and remaining 1 1/2 cups mozzarella cheese.
-
Step5Bake 30 to 35 minutes or until heated through and cheese is melted and lightly browned on top. Let stand 10 minutes before serving.
Nutrition
620
Calories
25g
Total Fat
32g
Protein
67g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 620
- Calories from Fat
- 220
- Total Fat
- 25g
- 38%
- Saturated Fat
- 12g
- 61%
- Trans Fat
- 1/2g
- Cholesterol
- 105mg
- 34%
- Sodium
- 1500mg
- 63%
- Potassium
- 370mg
- 10%
- Total Carbohydrate
- 67g
- 22%
- Dietary Fiber
- 5g
- 22%
- Sugars
- 10g
- Protein
- 32g
% Daily Value*:
- Vitamin A
- 80%
- 80%
- Vitamin C
- 0%
- 0%
- Calcium
- 60%
- 60%
- Iron
- 20%
- 20%
Exchanges:
3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
4 1/2Tips from the Betty Crocker Kitchens
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