Spinachraviolicasserolewithalfredosauce Recipes

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SPINACH ALFREDO PASTA BAKE



Spinach Alfredo Pasta Bake image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 15

1 pound short pasta, such as penne or gemelli
1 cup ricotta cheese
2 tablespoons chopped fresh parsley
Zest of 1 lemon
7 tablespoons butter
One 10-ounce container mushrooms, sliced
Kosher salt and freshly ground black pepper
One 8-ounce bag fresh spinach
2 cloves garlic, minced
1 cup dry white wine or low-sodium vegetable broth
1 cup half-and-half
1/2 cup heavy cream
Low-sodium vegetable broth, as needed, for thinning
1 cup grated Parmesan
3/4 cup panko breadcrumbs

Steps:

  • Bring a large pot of water to a boil. Cook the pasta in the boiling water, draining it about 2 minutes before the time on the package. It should still be a bit firm. Rinse it in cold water to stop the cooking process and set aside.
  • Mix the ricotta with the parsley and lemon zest in a small bowl and set aside.
  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
  • In a large deep skillet over medium-high heat, melt 2 tablespoons of butter. Add the mushrooms and season with salt and pepper. Cook until the mushrooms have given up their liquid, 5 to 6 minutes. Add the spinach and garlic and cook, stirring frequently, until the spinach has wilted. Remove the vegetables and set aside, leaving any liquid in the skillet.
  • Add 2 tablespoons of butter to the skillet. Pour in the wine and let it bubble up and reduce for 1 1/2 to 2 minutes. Add the half-and-half and cream, season with salt and pepper and cook, whisking, until it's all combined. If it gets too thick as it cooks, you can thin it with a little vegetable broth. When the sauce looks good, remove it from the heat and stir in 3/4 cup of the Parmesan.
  • Melt the remaining 2 tablespoons butter in a small pan. Remove from the heat and stir in the breadcrumbs and remaining 1/4 cup Parmesan.
  • In the buttered baking dish, stir together the pasta, vegetables and sauce. (Add a splash of broth if needed). Add spoonfuls of the ricotta mixture, pushing them a bit into the pasta. Sprinkle the breadcrumb mixture over the top of the pasta. Cover and bake for 20 minutes. Uncover and cook until the top is brown and the mixture is bubbling, about 20 minutes more.

SPINACH AND RAVIOLI LASAGNA



Spinach and Ravioli Lasagna image

Frozen cheese-filled ravioli brings this lasagna to the dinner table in 45 minutes - a spin on the Italian classic featuring spinach, pesto and jarred Alfredo sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 8

1 bag (6 oz) fresh baby spinach leaves, chopped
1/3 cup refrigerated basil pesto
1 jar (15 oz) Alfredo pasta sauce
1/4 cup vegetable or chicken broth
1 package (25 oz) frozen cheese-filled ravioli (do not thaw)
1 cup shredded Italian cheese blend (4 oz)
Chopped fresh basil leaves, if desired
Paprika, if desired

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. Top with half of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture.
  • Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.

Nutrition Facts : Calories 540, Carbohydrate 50 g, Fat 3, Fiber 4 g, Protein 23 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1230 mg

ALFREDO CREAMED SPINACH



Alfredo Creamed Spinach image

I made this spinach Alfredo up for my son. Everyone in my family loves spinach except for my husband, but even he will eat this dish!

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 4

2 packages (10 ounces each) frozen chopped spinach
1/4 pound bacon strips, chopped
1 jar (15 ounces) Alfredo sauce
3/4 teaspoon pepper

Steps:

  • Cook spinach according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 3 tablespoons drippings., Drain spinach. In the same skillet, saute spinach in reserved drippings for 1 minute. Stir in the alfredo sauce, pepper and bacon; heat through.

Nutrition Facts : Calories 324 calories, Fat 25g fat (13g saturated fat), Cholesterol 49mg cholesterol, Sodium 722mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 5g fiber), Protein 13g protein.

SAVORY SPINACH CASSEROLE



Savory Spinach Casserole image

This cream cheese, spinach and Parmesan cheese dish is a very creamy and savory side dish!

Provided by CORWYNN DARKHOLME

Categories     Side Dish     Casseroles     Spinach Casserole

Time 1h5m

Yield 6

Number Of Ingredients 4

1 (8 ounce) package cream cheese, softened
¼ cup milk
2 (10 ounce) packages frozen chopped spinach
⅓ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, combine cream cheese and milk; mix until blended. Spoon spinach into 1-quart casserole, top with cream cheese mixture and sprinkle with Parmesan cheese.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 5 g, Cholesterol 46.8 mg, Fat 15.1 g, Fiber 2.5 g, Protein 8 g, SaturatedFat 9.3 g, Sodium 273.3 mg, Sugar 0.6 g

SPINACH ALFREDO SAUCE (BETTER THAN OLIVE GARDEN®)



Spinach Alfredo Sauce (Better than Olive Garden®) image

Better than Olive Garden®! Top with grilled chicken on fettuccine pasta for a complete meal or use as a dip for bread sticks. Delicious rich and creamy spinach Alfredo everyone will love. When I make this dish, everyone raves over it! Add more spinach if you're a spinach lover or leave it out if you're not a fan. I like adding lots of garlic! For a thicker sauce, add more cream cheese.

Provided by nbrock_85

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 25m

Yield 5

Number Of Ingredients 7

½ cup butter
¾ cup thawed frozen chopped spinach
1 pint heavy whipping cream
3 tablespoons cream cheese
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste

Steps:

  • Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
  • Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

Nutrition Facts : Calories 599.2 calories, Carbohydrate 4.9 g, Cholesterol 202.9 mg, Fat 61.4 g, Fiber 0.7 g, Protein 9.9 g, SaturatedFat 38.3 g, Sodium 454.8 mg, Sugar 0.6 g

SPINACH RAVIOLI CASSEROLE WITH ALFREDO SAUCE



Spinach Ravioli Casserole With Alfredo Sauce image

I would normally make my own sauce & ravioli but I have been rushed, then realized that I had this in the fridge and threw this recipe together. I enjoyed it and hope that you will too.

Provided by Bergy

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

300 ml alfredo sauce
1 (350 ml) package spinach ravioli, -uncooked
1 cup sliced mushrooms
2 tablespoons dry garlic flakes or 2 fresh garlic cloves, peeled & sliced
160 g lite mozzarella cheese, Grated
1/4 cup parmesan cheese, grated
1/2 cup ketchup or 1/2 cup pizza sauce
3/4 teaspoon chili flakes (optional)
salt & pepper

Steps:

  • Lightly grease a 9 x 9 x 3-inch oven proof dish.
  • Preheat oven to 350°F.
  • Pour enough Alfredo sauce to cover the bottom bottom of the casserole (approx 1/2").
  • Top with a single layer of ravioli, a third of the mushrooms and 1/3 of the mozzarella.
  • Sprinkle with 1/3 of the chili flakes and 1/3 garlic, season with salt & pepper.
  • Repeat layers saving 1/3 of the mozzarella & the parmesan.
  • On the last layer pour in the chili sauce spreading it evenly over the top.
  • Cover the casserole with foil; bake for 45 minutes, remove foil.
  • Top with remaining mozzarella & the parmesan, continue to bake uncovered for approx 15 minutes or until the top is beautifully browned.
  • Rest 10 minutes and serve.

Nutrition Facts : Calories 186.3, Fat 10.9, SaturatedFat 6.4, Cholesterol 37.1, Sodium 803.8, Carbohydrate 8.4, Fiber 2.2, Sugar 4.4, Protein 12.7

SPINACI (SPINACH) ALLA PADELLA (FRYING PAN)



Spinaci (Spinach) alla Padella (Frying Pan) image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

2 1/2 tablespoons kosher salt
4 (10-ounce) bags spinach, washed, big stems removed, or 12 cups raw, roughly torn mustard greens (about 2 pounds)
About 1/4 cup extra-virgin olive oil
2 tablespoons thinly sliced garlic
Kosher salt and freshly ground black pepper
Lemon wedges

Steps:

  • Bring 1 gallon of water to boil in a large pot with 2 1/2 tablespoons kosher salt. Add the spinach, pushing it down into the water with a skimmer, and immediately remove it to a bowl of ice water.
  • Drain the spinach once cooled (don't leave it in for too long) and squeeze out the water. Divide spinach into 4 sections and compress each into a ball (each ball will be about
  • 1 cup and they can be wrapped in plastic and refrigerated for up to a day).
  • Cut each ball in half and then in half again to chop up the spinach.
  • Place 1/4 cup of the oil in a large skillet over high heat. Add the garlic to the pan and shake the pan often, for about 1 minute or until the garlic is lightly browned. Add the spinach and saute for 2 to 3 minutes. Season with salt and freshly ground pepper, to taste. It will seem dry. Remove the spinach to a bowl, sprinkle with a little olive oil and garnish with lemon wedges.
  • Variations:
  • Try adding some chopped anchovy with the garlic.
  • For creamed spinach: substitute butter for half of the oil and add 1 cup of heavy whipping cream as you cook the spinach.

SPINACH AND RICE ALFREDO



Spinach and Rice Alfredo image

Even folks who don't like spinach enjoy this rich, cheesy rice and spinach combination. We prefer it with pork chops, but it goes well with chicken or steak as well.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 8

1 garlic clove, minced
2 tablespoons butter
1/2 cup heavy whipping cream
1/4 cup grated Parmesan cheese
2 cups packed torn fresh spinach
1/8 teaspoon salt
1/8 teaspoon white pepper
1-1/2 cups hot cooked rice

Steps:

  • In a small saucepan, saute garlic in butter. Stir in cream and cheese; cook for 1 minute or until the cheese is melted. Add spinach, salt and white pepper. Cook for 1 minute or until spinach is wilted. Stir in rice.

Nutrition Facts :

RAVIOLI IN SPINACH ALFREDO SAUCE



Ravioli in Spinach Alfredo Sauce image

A 4-ingredient recipe that is so-o simple to put together. A jar of Alfredo sauce is called for; but if you prefer, you can make your own. The recipe is included and is really simple to do. Note that Bird's Eye makes a creamed spinach that is much lower in fat content than is the Stouffer creamed spinach. This recipe is from Linda Larson at About.com.

Provided by Lorraine of AZ

Categories     Spinach

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

1 (10 ounce) package frozen creamed spinach
1 (25 ounce) frozen cheese ravioli
1 (16 ounce) jar alfredo sauce (homemade version follows)
1/2 cup of shredded parmesan cheese

Steps:

  • Bring 2 cups of water to boil and add the spinach pouch. Bring back to a boil and cook for 3 minutes. Then add the ravioli, return to a boil. Reduce heat and simmer for 5 minutes until the ravioli float. Pour contents of pot into a colander.
  • Remove the spinach pouch from the colander and cut open. Pour spinach into a large skillet. Add alfredo sauce and mix gently to blend. Heat over medium heat 4-5 minutes until the mixture just begins to bubblee, stirring frequently.
  • Add the cooked ravioli and stir to coat. Heat gently. Sprinkle with 1/2 cup cheese.
  • NOTE: To make your own Alfredo Sauce: Combine a stick of butter, about 1-2 cups Parmesan cheese and about 1/2 cup of cream or milk in a saucepan. Cook till the sauce thickens slightly. You can add a little garlic to this sauce, also.

Nutrition Facts : Calories 99.7, Fat 7.3, SaturatedFat 2.8, Cholesterol 13.5, Sodium 254.1, Carbohydrate 3.7, Fiber 0.8, Sugar 0.1, Protein 4.5

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