Save Pin A comforting and flavorful one-pot casserole featuring tender pasta, fresh spinach, and a creamy cheese sauce. Perfect for busy weeknights and sure to please the whole family.
This dish quickly became a favorite in my household for its simplicity and comforting flavors.
Ingredients
- Pasta: 300 g (10 oz) penne or fusilli pasta (uncooked)
- Vegetables: 200 g (7 oz) fresh baby spinach roughly chopped 1 medium onion finely chopped 2 cloves garlic minced
- Dairy & Liquids: 700 ml (3 cups) vegetable broth 200 ml (3/4 cup + 2 tbsp) heavy cream 120 g (1 cup) grated mozzarella cheese 50 g (1/2 cup) grated Parmesan cheese 2 tbsp cream cheese
- Seasonings: 1/2 tsp dried oregano 1/2 tsp dried basil 1/4 tsp ground nutmeg Salt and black pepper to taste Pinch of chili flakes (optional)
- Garnish: Fresh parsley chopped (optional) Extra Parmesan cheese (optional)
Instructions
- Step 1:
- In a large deep skillet or Dutch oven heat a splash of olive oil over medium heat Add the chopped onion and cook for 2 3 minutes until softened
- Step 2:
- Add the minced garlic and cook for 30 seconds until fragrant
- Step 3:
- Stir in the uncooked pasta vegetable broth and heavy cream Bring to a gentle boil then reduce the heat to a simmer
- Step 4:
- Add the dried oregano basil nutmeg salt pepper and chili flakes if using Stir well
- Step 5:
- Cover and simmer for 10 minutes stirring occasionally to prevent sticking
- Step 6:
- Add the chopped spinach and cream cheese Continue to cook stirring occasionally until the pasta is al dente and the spinach is wilted (about 5 7 minutes)
- Step 7:
- Stir in the mozzarella and Parmesan cheese until melted and the sauce is creamy
- Step 8:
- Taste and adjust seasoning as needed
- Step 9:
- Serve hot garnished with fresh parsley and extra Parmesan if desired
Save Pin We often make this casserole on busy weeknights and enjoy how it brings the family together around the table.
Notes
For extra flavor add sautéed mushrooms or sun dried tomatoes Substitute whole wheat pasta for added fiber To make it vegan use plant based cream cheese and pasta
Required Tools
Large deep skillet or Dutch oven Cutting board and knife Wooden spoon or spatula Measuring cups and spoons
Allergen Information
Contains milk (cream cheese) and wheat (pasta) May contain gluten use gluten free pasta if needed Always check ingredient labels for hidden allergens
Save Pin 
This casserole is simple to make and perfect for a cozy family meal any night of the week.
Recipe FAQs
- → Can I use a different pasta type?
Yes, penne or fusilli work well, but feel free to use other short pasta shapes that hold sauce nicely.
- → How do I prevent the pasta from sticking?
Stir occasionally while simmering and keep the heat gentle to maintain a creamy consistency without sticking.
- → Can I substitute dairy ingredients?
Plant-based cream and cheeses can be used to make a vegan-friendly version without sacrificing creaminess.
- → When should I add the spinach?
Add chopped fresh spinach towards the last 5-7 minutes of cooking to keep it tender but vibrant.
- → What herbs enhance the flavor?
Dried oregano and basil provide an aromatic depth, complemented by a pinch of nutmeg and optional chili flakes for subtle warmth.
- → Is this dish suitable for busy nights?
Yes, the one-pot method simplifies preparation and cleanup, making it ideal for quick, comforting meals.