Spinach Cheese Pasta Recipes

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EASY TOMATO AND SPINACH PASTA



Easy Tomato and Spinach Pasta image

Easy Tomato and Spinach Pasta! Loaded with juicy cherry tomatoes, fresh spinach, olive oil, and a kick of red pepper flakes! This quick and easy pasta recipe is fast, flavorful, and budget friendly!

Provided by Ashley Manila

Categories     Dinner

Time 35m

Number Of Ingredients 10

1 lb penne (or your preferred pasta variety)
1/2 cup olive oil
1/4 teaspoon crushed red pepper flakes (optional)
2 pints grape tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
6 cloves garlic, thinly sliced
1 cup white wine or chicken broth
2 cups fresh spinach
Parmesan cheese, for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil over medium-high heat.
  • Add oil to a large, wide pot and bring to a simmer over medium heat. Add in the crushed red pepper flakes, tomatoes, salt, and pepper, and cook until the tomatoes begin to burst and give off their juices, about 9 to 10 minutes. Use a wooden spoon to gently press the tomatoes if they're not bursting on their own.
  • Add in the garlic and cook for 1 minute, or until fragrant. Stir in the wine and bring to a boil, then reduce the heat to a simmer and cook for 5 minutes. Finally, stir in the spinach and cook until slightly wilted.
  • In the meantime, add the penne into the boiling water and cook for 9 to 10 minutes, or until al dente.
  • Drain the pasta, reserving a 1/2 cup of the pasta water.
  • Toss the pasta immediately into the pot with the sauce and stir well to combine. Add in some of the reserved cooking water, if needed. Taste and add additional salt and pepper, if needed.
  • Remove from heat and divide among serving bowls. Top with cheese and serve at once!

CHERYL'S SPINACH CHEESY PASTA CASSEROLE



Cheryl's Spinach Cheesy Pasta Casserole image

This recipe was given by a friend and it instantly became a favorite! It tastes great as leftovers as well! Enjoy!

Provided by FBERLAGE

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h15m

Yield 12

Number Of Ingredients 8

1 (12 ounce) package medium seashell pasta
1 (10 ounce) package frozen chopped spinach, thawed
2 eggs
¼ cup olive oil
½ cup bread crumbs
1 ½ (26 ounce) jars tomato basil pasta sauce
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
  • Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
  • Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
  • Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts : Calories 378.5 calories, Carbohydrate 38 g, Cholesterol 64.4 mg, Fat 18 g, Fiber 4.2 g, Protein 17 g, SaturatedFat 7.5 g, Sodium 668.2 mg, Sugar 9.8 g

SPINACH & RICOTTA PASTA BAKE



Spinach & Ricotta Pasta Bake image

Recipe video above. A lazy meal for midweek that tastes like spinach and ricotta stuffed shells or cannelloni - but without all the labour! Feel free to use your favourite store bought pasta sauce if you prefer. Reheats well and freezes well too!

Provided by Nagi | RecipeTin Eats

Categories     Pasta

Time 55m

Number Of Ingredients 19

300g / 10 oz ziti pasta, (uncooked, or other short pasta of choice)
1 1/2 cups mozzarella cheese (, shredded (or more! For topping))
1 lb / 500 g ricotta ((Note 1))
1/2 cup parmesan cheese (, grated)
2 garlic cloves (, crushed)
350g / 12oz frozen chopped spinach, (thawed and excess liquid pressed out )
1 cup mozzarella cheese (, shredded)
3/4 tsp salt & pepper
1 tbsp extra virgin olive oil
2 garlic cloves (, minced)
700g / 24oz tomato passata ((1 standard bottle) (Note 2))
1 tsp EACH onion and garlic powder
2 tsp dried Italian Mixed Herbs ((Note 3))
1/2 tsp dried chili flakes (, to taste (optional))
1 tsp sugar
1 tsp salt
Black pepper
2 tbsp water ((if needed))
Parmesan cheese (, grated)

Steps:

  • Preheat oven to 350F/180C.
  • Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
  • Cook pasta for time per packet MINUS 1 minute.
  • SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
  • Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
  • Add pasta and stir to combine. Transfer to a heatproof baking dish.
  • Top with Pasta Sauce, top with cheese. Loosely cover with foil.
  • Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
  • Serve while hot and fresh!

Nutrition Facts : Calories 569 kcal, Carbohydrate 53 g, Protein 32 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 81 mg, Sodium 1346 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

CHEESY LEEK & SPINACH PASTA



Cheesy leek & spinach pasta image

Comfort food at its best - penne with a blue cheese and tomato cream sauce with added vegetables

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 9

good knob of butter
1 tbsp olive oil
2 large leeks , total weight about 450g/1lb, thinly sliced
500g packets penne rigate or your favourite pasta shape
200ml tub crème fraîche
1 tbsp wholegrain mustard
125g packet Danish blue cheese , roughly diced
8 sundried tomatoes in oil, drained and thinly sliced
225g bag baby spinach leaves

Steps:

  • Melt the butter with the oil in a large pan, tip in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
  • While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche, sundried tomatoes and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.
  • Drain the pasta, reserving the cooking water. Tip the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.

Nutrition Facts : Calories 808 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 103 grams carbohydrates, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.03 milligram of sodium

HERB CHEESE AND SPINACH SAUCE WITH PASTA



Herb Cheese and Spinach Sauce With Pasta image

This sauce has 3 ingredients and will be ready in the time it takes to cook the pasta. I like Aloutte cream/boursin cheese with this.

Provided by cookiedog

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

1 lb pasta, cooked
2 tablespoons extra virgin olive oil
1 lb fresh spinach (stemmed and washed but not dried, and torn into pieces)
6 ounces cream cheese with garlic and herbs

Steps:

  • Heat olive oil in medium-size skillet over medium-high heat. Add wet spinach; cover pan; cook until spinach is wilted, 1 to 2 minutes.
  • Stir in cream cheese and salt and pepper to taste until cheese is melted.(You can also add a couple of tablespoons of water or milk if desired).
  • To serve, spoon over 1 pound of pasta, cooked.

CREAMY TOMATO AND SPINACH PASTA



Creamy Tomato and Spinach Pasta image

Easier than a box meal, this creamy tomato and spinach pasta is also more flavorful and delicious. 100% real ingredients. Perfect for busy weeknights!

Provided by Beth - Budget Bytes

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 14

1/2 lb. penne pasta ($0.75)
1 yellow onion ($0.28)
2 cloves garlic ($0.16)
1 Tbsp olive oil ($0.16)
1 15oz. can diced tomatoes ($0.59)
1/2 tsp dried oregano ($0.05)
1/2 tsp dried basil ($0.05)
1 pinch crushed red pepper (optional) ($0.02)
1/2 tsp salt ($0.02)
freshly cracked black pepper to taste ($0.03)
2 Tbsp tomato paste ($0.08)
2 oz. cream cheese ($0.20)
1/4 cup grated Parmesan ($0.31)
4 oz. fresh spinach ($0.65)

Steps:

  • Bring a large pot of water to a boil over high heat. Add the pasta and continue to boil until tender (7-10 minutes). Drain the pasta in a colander.
  • While the pasta is cooking, prepare the creamy tomato sauce. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large skillet and sauté over medium heat until the onions are soft and translucent (3-5 minutes).
  • Add the diced tomatoes (with juices), oregano, basil, crushed red pepper, salt, and some freshly cracked pepper to the skillet. Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste has mixed into the sauce.
  • Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted and the sauce is creamy. Add the Parmesan to the skillet and stir until it is melted into the sauce.
  • Add the fresh spinach to the skillet and gently stir it into the sauce until it has wilted (2-3 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

Nutrition Facts : ServingSize 1 serving, Calories 309.43 kcal, Carbohydrate 54.15 g, Protein 11.53 g, Fat 5.75 g, Sodium 348.9 mg, Fiber 5.75 g

SPINACH CHEESE PASTA



Spinach Cheese Pasta image

My children love spinach because of this dish! Makes a fast, easy, and delicious supper. Add slices of grilled chicken breast if you have meat lovers in the family. My husband and mother love it, too!

Provided by Grace W.

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 25m

Yield 8

Number Of Ingredients 6

1 (16 ounce) package extra wide egg noodles
⅓ cup extra virgin olive oil
2 cloves garlic, pressed
1 ½ (10 ounce) packages frozen chopped spinach
1 (8 ounce) container cottage cheese
1 (3 ounce) package finely grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente. Drain, and return to the pot.
  • Heat the olive oil in a skillet, and cook the garlic and spinach 3 to 5 minutes, until well coated. Transfer to the pot with the drained pasta. Toss in the cottage cheese. Top with Parmesan cheese to serve.

Nutrition Facts : Calories 367.9 calories, Carbohydrate 38.9 g, Cholesterol 54 mg, Fat 16.8 g, Fiber 3.2 g, Protein 15.9 g, SaturatedFat 4.5 g, Sodium 320.5 mg, Sugar 1.1 g

CREAMY SPINACH PASTA



Creamy Spinach Pasta image

This easy Spinach Pasta recipe has a creamy garlic Parmesan sauce with simple seasonings and a hint of lemon juice. It's an easy 30-minute meal that you can make with any kind of noodles!

Provided by Stephanie

Categories     Main Course

Time 30m

Number Of Ingredients 13

½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon mustard powder
¼ teaspoon garlic powder
4 Tablespoons salted Butter
3 cloves garlic (minced)
2 Tablespoons all-purpose flour
1 cup chicken broth
1 cup half and half ((half milk/half cream))
3 teaspoons Lemon Juice
¾ cup Parmesan cheese (finely grated from a block)
1 ½ cups spinach
½ pound ziti rigati (penne works well too)

Steps:

  • Prep Work: Heat salted water for the pasta while you measure out your ingredients prior to beginning, as this recipe goes fast.

Nutrition Facts : Calories 489 kcal, Carbohydrate 50 g, Protein 17 g, Fat 24 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 65 mg, Sodium 653 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving

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