Description
Creamy Baked Spinach and Sun-Dried Tomato Pasta
Ingredients
12 oz pasta (penne or fusilli)
2 tbsp olive oil
2 cups fresh spinach
1/3 cup sun-dried tomatoes, chopped
2 cups heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 garlic cloves, minced
1 tsp Italian seasoning
Salt and pepper to taste
Fresh basil for garnish
Directions
Cook Pasta:
Boil pasta in salted water until al dente. Drain and set aside.
Sauté Spinach & Garlic:
In a skillet, heat olive oil and sauté garlic until fragrant. Add spinach and cook until wilted.
Prepare Cream Sauce:
Pour in heavy cream, add Italian seasoning, and simmer for 3 minutes. Stir in mozzarella, Parmesan, and sun-dried tomatoes. Season with salt and pepper.
Combine & Bake:
Mix cooked pasta with the creamy sauce and transfer to a baking dish. Sprinkle extra mozzarella on top.
Bake:
Bake at 375°F (190°C) for 15-20 minutes, until bubbly and golden.
Garnish & Serve:
Top with fresh basil and enjoy!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 550 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. Cook your pasta in a large pot of well-salted water, aiming for al dente as it will cook further in the oven. Reserve 1/2 cup of pasta water before draining. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant but not browned. Add the fresh spinach in batches, stirring until completely wilted. Reduce heat to medium-low and pour in the heavy cream and Italian seasoning, letting it simmer gently for 3 minutes to thicken slightly. Turn off the heat and gradually stir in the mozzarella and Parmesan cheeses until melted and smooth. Fold in the chopped sun-dried tomatoes and the drained pasta, adding a splash of reserved pasta water if the sauce is too thick. Transfer the mixture to your prepared baking dish, top with an extra handful of mozzarella, and bake for 15-20 minutes until golden and bubbly.
Serving Suggestions
This rich pasta bake is a complete meal on its own, but it pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the creaminess. For a protein boost, serve alongside grilled chicken breast or lemon-herb shrimp. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce. For a lighter touch, garnish with a sprinkle of red pepper flakes or a drizzle of high-quality balsamic glaze.
How-to Summary
Boil pasta until al dente. Sauté garlic and wilt spinach. Create a creamy sauce with heavy cream, seasoning, and cheeses. Combine sauce, sun-dried tomatoes, and pasta in a baking dish. Top with more cheese and bake at 375°F until golden brown. Garnish with fresh basil before serving.
Frequently Asked Questions
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be less rich and thick. For a similar consistency, make a roux by melting 2 tablespoons of butter with 2 tablespoons of flour before adding the half-and-half.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F covered with foil, or in a skillet with a splash of milk to revive the creaminess.
Can I make this dish ahead of time?
Absolutely. Assemble the dish completely but do not bake. Cover tightly and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
What can I use instead of sun-dried tomatoes?
Roasted red peppers or artichoke hearts make excellent substitutes, offering a similar tangy and savory depth.
Is there a way to make this recipe vegetarian?
This recipe is vegetarian as written. Ensure your Parmesan cheese is made with vegetarian rennet if required.
Common Mistakes to Avoid
- Overcooking the pasta initially: It will turn mushy during baking. Always cook to just al dente.
- Using pre-shredded bagged cheese: These contain anti-caking agents that can make your sauce grainy. Shred cheese from a block for a smoother melt.
- Adding salt before tasting: Sun-dried tomatoes and Parmesan are already salty. Always season your sauce at the end.
- Skipping the pasta water: The starchy reserved water is key for adjusting sauce consistency without making it watery.
Conclusion
This Creamy Baked Spinach and Sun-Dried Tomato Pasta is the ultimate comfort food that feels indulgent yet comes together with simple steps. The combination of creamy cheese, vibrant spinach, and tangy tomatoes creates a perfectly balanced and satisfying dish. By following the detailed guide and avoiding common pitfalls, you can achieve a restaurant-quality bake perfect for weeknight dinners or impressing guests. Enjoy the delicious, golden-brown result of your efforts!